Ramen Noodles

(Kettle Only Student Meal)

Preparation & cooking time under 10 minutes

Serves 1 Person


  • 1 serve of brown rice vermicelli noodles

  • 1 tbsp. Zucchini cubed

  • 1 Spring onion sliced thinly

  • ½ - 1 Garlic clove sliced thinly

  • Small handful of Spinach or other green shredded

  • 3 Cherry tomatoes cut in half

  • ½ -1 Mushroom thinly sliced

  • 1 tbsp. Peas

  • ¼ cup Tofu cubed

  • 1-2 tsp Soy sauce salt reduced

  • 1 tsp Miso paste (optional)

  • ¼ tsp Chinese five spice

  • ½ tsp Coriander ground

  • 1/2 tsp Stock powder

  • Pepper to taste

  • Liquid sweetener (optional)

  • Chilli or chilli sauce (optional)

  • 1  1/4 Cup of boiling water plus more to soak noodles


  1. Boil a full kettle of water.

  2. Put noodles in large bowl and pour water over the top. Let sit for 5 minutes.

  3. Fill the kettle back up and boil again.

  4. Meanwhile prepare the vegetables. Cut the zucchini and tofu into mini cubes. Thinly slice onion, mushrooms and garlic. Cut the cherry tomatoes in half and shred the greens or leave whole if leaves are small.

  5. Strain the water from the noodles.

  6. In the bottom of the bowl place all the seasonings, stir to combine. Add ¼ cup boiling water and stir until combined. Place on top strained noodles, tofu and vegetables. Pour over 1 cup of boiling water until all ingredients are submerged. Stir everything gently to combine, taste and adjust seasons, add chili for extra zing!