Description
A vibrant and flavorful dish featuring tender ramen noodles tossed in a tangy miso and chili oil dressing, topped with charred sweet corn and tenderstem broccoli. This quick and easy recipe combines smoky, spicy, and umami-rich flavors, perfect for a satisfying vegetarian meal ready in just 20 minutes.
Ingredients
Vegetables
- 2 corns on the cob, kernels shaved off
- 100 g / 3.5 oz tenderstem broccoli
- Zest of 1 lime
- 2 tbsp lime juice
Sauces and Oils
- 15 ml / 1 tbsp frying oil
- 45 ml / 3 tbsp chilli oil (shop-bought or homemade)
- 3 tbsp white miso paste
- 2 tsp maple syrup (or sugar)
Other Ingredients
- 200 g / 7 oz dry ramen noodles (or flat rice noodles if gluten free)
- Roasted peanuts, to serve (optional)
Instructions
- Char the Corn: Pre-heat a large skillet or heavy frying pan over medium-high heat. Add 1 tablespoon of frying oil. Once the oil is warm, add the shaved corn kernels. Allow them to pan-fry without stirring too frequently so they can develop a beautiful char. Cook until the kernels are fully opaque and slightly blackened in spots.
- Prepare the Broccoli: Bring a large pot of lightly salted water to a boil. While waiting, chop the tenderstem broccoli into bite-sized pieces, slicing thick stems into halves or quarters if needed. Boil the broccoli for about 4 minutes until tender but still bright green. Use a slotted spoon or spider strainer to remove the broccoli from the water and set aside.
- Cook the Noodles: In the same boiling water used for the broccoli, cook the noodles according to package instructions until al dente. Just before draining, reserve about 1/4 cup of the noodle cooking water. Drain the noodles well.
- Make the Miso Dressing: In a bowl, combine the chilli oil, white miso paste, lime zest and juice, maple syrup, and 2-3 tablespoons of the reserved hot noodle cooking water. Whisk vigorously until the mixture is smooth and well blended. Taste and adjust seasoning with salt or a splash of soy sauce if needed.
- Toss and Serve: Toss the drained noodles in the miso dressing until evenly coated. Divide the noodles among 2 to 3 plates. Top each serving with generous amounts of the charred corn and cooked broccoli. Optionally, sprinkle with toasted peanuts for added crunch and serve immediately.
Notes
- You can substitute flat rice noodles if you require a gluten-free option.
- For extra heat, add more chilli oil or a pinch of chili flakes.
- To make your own chilli oil, gently warm oil with dried chili flakes and garlic, then strain.
- Roasted peanuts add a great textural contrast but can be omitted for nut-free diets.
- Use fresh lime juice and zest for best flavor impact.
- The reserved noodle water helps loosen the miso dressing and improves coating on noodles.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-inspired
