I love experimenting with noodles in unexpected ways. The real challenge is creating a noodle bun that’s firm enough to hold together like a traditional bun while still tasting delicious. Baking with oil makes the noodles too flat and soft, so frying is the way to go—just be careful not to overcook them, or they’ll become too hard to eat.
Ramen noodle buns
- 200 gram ramen noodles (you can also use other sort of noodles)
- 4 round hamburger form shaped (mini springvorm)
- 2 tablets vegetable stock, add 1 extra tablet when the taste is too bland
- 1 egg (vegan: you can use ready made egg substitute for example ei-ersatz or mix 1 tbsp. milled flaxseed with 3 tbsp hot water and leave it for a while until you get a paste or 3 tbsp chickpea flour with 3 tbsp of water or mix 1 tbsp. agar powder with 1 tbsp. water. Beat it, cool it off and then beat it again
- lettuce mix
Preparation method:
Bring a pan of water to a boil, then add the ramen noodles and cook until tender. Drain and let cool. Once cooled, divide the noodles evenly among the four mini springforms.
Then brush the whipped egg over the noodles in each springform.
Press the noodles flat using a fork, foil, or baking paper weighted with something heavy. Refrigerate for at least an hour to firm up.
While the noodles chill, prepare the vegetarian patties.
Vegetarian patties
Ingredients:
• 1 block tofu (for meat lovers: 300 grams minced meat)
• 1 egg (vegan: a no-egg or egg replacer is available at organic stores)
• 2 tbsp Panko bread crumbs
• 1 tbsp Ketjap Manis
• 1 tsp Japanese soy sauce Kikkoman (can also be other brands of soy sauce, vegan: e.g. mild Soyu vegan from Lima)
• 2 tsp Mirin
• 1/2 red onion, finely chopped (can also be another type of onion)
• 1 stalk spring onion, finely chopped
• 1/2 Spanish chili pepper, seeds removed and finely chopped
• a pinch of Himalayan salt (or other types of salt)
• a few sprigs of parsley, finely chopped
Squeeze the tofu into a bowl. Add the soy sauce, sweet soy sauce, Mirin, salt, chili pepper, red onion, spring onion, parsley, Panko bread crumbs, and egg. Mix well and form into flat round patties. Refrigerate, covered with foil, until ready to fry.
Red cabbage with dressing recipe
Ingredients:
- red cabbage (or other sort of cabbages or cucumber)
- 2 tbsp. sushi vinegar (or any sort of vinegar)
- 1 tbsp. water
- 1 tsp organic coconut blossom sugar (or white sugar or other sort of sugar)
- a pinch of salt
- a pinch of black pepper
Chop the red cabbage finely. Mix the vinegar, water, sugar, salt, and pepper together, then toss with the cabbage.
After an hour, fry the noodle patties—be careful not to overcook them until they are too dry. Once they are done, you can fry the tofu burgers.
You can assemble the noodle burger as follows: start with a noodle patty, then add lettuce, the tofu burger, sweet and sour red cabbage, sriracha sauce, and finish with another noodle patty on top. Enjoy your meal!
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