Ramen Noodles Indian Fusion


Serves: 4 Cooking Time: 40 mins Total time: 60 mins


Today we decided to bring you ramen noodles with an Indian fusion. Mutter Paneer (translates to peas and cheese) is a favourite in Indian households. The sweet taste of peas mixed with the tangy curry and cheese, what’s not to like?

To make our variation vegan-friendly we opted for Tofu in this recipe. Combined with ramen noodles and our mix of spices and herbs makes for a compelling meal on a cold winter day.

For this dish we used Indian green chilli peppers which along with the following benefits do add some heat to your meal:

  • they are  rich source of antioxidants, Vitamin C & E, and help to boost and strengthen natural immunity to diseases along with promoting great skin
  • they have plenty of dietary fibres which aids in digesting food faster
  • are a natural source of iron and help promote iron deficiency


  • 1 onion
  • 1 thumb size ginger
  • 1 clove garlic
  • 1-2 fresh Indian green chilli peppers
  • 1 cup peas
  • 4 oz. tofu
  • 1 tbsp. fenugreek (dried)
  • 1 tbsp. butter or olive olive
  • 1 tbsp. turmeric
  • 1 tsp. black pepper
  • 1 tbsp. salt
  • 3 cup water
  • 1 cup milk or almond milk
  • 4 brown rice ramen noodle cakes


  1. Peel and chop the onions, garlic, ginger, Indian green chilli peppers and tomatoes.
  2. In a sauté pan, heat butter (medium high heat). Add onion, garlic, ginger and Indian green chilli peppers. Sauté till it becomes soft (4-5 minutes). Add tomatoes, peas and Tofu cook until tender.
  3. Add turmeric, salt, pepper and cook for 2 minute. Adjust level of spice as required.
  4. Add water and milk, bring to boil.
  5. Add 4 ramen noodle cakes. Once noodles soften fork to loosen the noodles.
  6. Bring soup to boil and serve.

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