Slurp Up the Celebration: National Ramen Day Midweek Dinner Delights for the Whole Family!

Celebrate National Ramen Day with a burst of flavor and simplicity! While ramen might seem complex at first, it's actually a breeze to make. Packed with a medley of vegetables, protein-rich toppings, and a hearty broth, it's a nutritious and delicious option perfect for busy midweek dinners with the family. Plus, it won't break the bank, as it primarily utilizes pantry staples like eggs, oils, dried noodles, soy sauce, and herbs.

The key to achieving the ultimate bowl of ramen lies in patience – allowing the flavors to meld together through simmering. To ignite your culinary creativity this National Ramen Day on April 4th, I've curated an array of mouthwatering plant-based, vegetarian, and meaty ramen bowls, starting at just £2.74 per person.

Crafted with noodles that cook up in mere minutes, these recipes include enticing options like sweetcorn and squash ramen, beef ramen, barbecue tofu ramen, and even leftover lamb ramen. Picture a colorful bowl brimming with veggies, ginger, and a hint of chili – the perfect remedy for chilly winter evenings. And don't forget to crown it with a soft-boiled egg for that extra touch of indulgence!

Here's a delightful recipe to kickstart your ramen adventure:

Colorful Veggie Ramen BowlServes: 4Time: 30 minsNutrition: Vegetarian | 409 calories per serving

1 vegetable stock cube, made up to 1.25 liters20g fresh ginger, finely grated1 garlic clove, crushed2 red chilies, 1 halved, 1 finely sliced (optional)3 tbsp reduced-salt soy sauce100g bunch spring onions, trimmed and finely sliced250g diced frozen squash400g frozen sweetcorn4 eggs250g pack medium egg noodles5g fresh coriander, leaves pickedMethod:

Begin by bringing the stock to a boil in a large, lidded saucepan. Add ginger, garlic, halved chili, 1 tbsp soy sauce, and half of the spring onions. Reduce heat to a gentle simmer, cover, and let it infuse.Meanwhile, in a frying pan over medium-high heat, cook the squash with 3 tbsp water for 5-6 minutes until defrosted and water evaporates. Stir in sweetcorn and remaining soy sauce. Stir-fry for 2-3 minutes until heated through and coated in soy sauce. Remove from heat.In another pot, bring water to a boil and carefully lower in the eggs. Simmer for 6 minutes (or 8 minutes for hard-set yolks). Add noodles for the last 2 minutes until tender. Drain both, then rinse eggs under cold water for 30 seconds, peel, and halve.To serve, divide noodles among bowls, ladle over the broth, and top with squash mixture, halved eggs, remaining spring onions, and coriander leaves.Celebrate the joy of slurping noodles and savoring delicious flavors this National Ramen Day – your taste buds will thank you!

Explore a world of tantalizing flavors with this simple yet sensational ramen recipe! Whether you're a seasoned chef or a kitchen novice, this dish promises to elevate your leftover lamb to new heights. With the rich umami of miso, the zing of ginger, and the hearty goodness of shredded lamb, this recipe is a celebration of taste and convenience.

Leftover Lamb RamenServes: 4Prep time: 10 minutes | Cook time: 25 minutesNutrition: Dairy-free | 718 calories per serving

1½ tsp sunflower oil4cm piece fresh ginger, peeled and finely sliced into matchsticks4 garlic cloves, crushed6 spring onions, finely sliced, white and green parts separated3½ tbsp miso paste4 medium eggs200g leftover lamb shoulder, shreddedPinch of chilli flakes1 tsp sesame oil4 packets southern fried chicken flavor instant noodles2 pak choi, sliced in half vertically1 carrot, sliced into ribbons with a vegetable peeler4 tbsp drained sweetcornSesame seeds, to serveFresh red chilli, finely sliced, to serveSriracha, to serveMethod:

Heat half of the sunflower oil in a large saucepan over medium-low heat. Add ginger, garlic, and the white parts of the spring onions. Cook for 2 minutes until softened. Stir in 3 tbsp miso paste and pour over 2 liters of water. Bring to a boil and simmer for 5 minutes.In a separate pan, boil the eggs for 7 minutes, then plunge into cold water to stop cooking. Peel and set aside.Heat the remaining sunflower oil in a medium, nonstick frying pan. Add the lamb, remaining miso, 1 tbsp water, and chilli flakes. Stir-fry for 3-4 minutes until heated through and crisp at the edges. Finish with sesame oil and set aside.Add noodles and seasoning to the miso stock, along with pak choi. Simmer for 4 minutes. Divide the ramen between bowls. Top with lamb, carrot ribbons, sweetcorn, and halved eggs. Sprinkle over spring onion greens and serve with sesame seeds, fresh chilli, and sriracha if desired.With each spoonful, savor the fusion of flavors and textures that make this dish an unforgettable culinary experience. From the tender lamb to the slurp-worthy noodles, this ramen is sure to become a household favorite. So why wait? Dive in and treat your taste buds to something extraordinary today!

Dive into the world of vibrant flavors with this mouthwatering vegan ramen recipe! Perfect for satisfying your taste buds and nourishing your body, this dish is a delightful fusion of Asian-inspired goodness. With a prep time of just 25 minutes and a cook time of 35 minutes, it's a convenient option for a hearty meal that's entirely dairy-free and packs a punch at 754 calories per serving.

20g dried mixed mushrooms396g pack firm tofu, drained well and cut into thin triangles3 tbsp Wicked Kitchen Asian-style BBQ sauce1 ½ tbsp sesame oil or vegetable oil100g bunch spring onions, whites thinly sliced, greens very thinly sliced2 garlic cloves, crushed2 tbsp white miso paste1 tbsp dark reduced-salt soy sauce500ml oat milk-alternative250g pak choi, halved lengthways2 tsp vegetable oil250g pack wholewheat noodles150g sugarsnap peas1 fresh red chili1 lime, cut into 4 wedgesMethod:

• Begin by soaking the dried mushrooms in a heatproof bowl with 800ml boiling water; set aside for 30 minutes. Meanwhile, coat the tofu in BBQ sauce and set aside.

• Heat 1 tbsp sesame oil in a large saucepan over low heat. Cook the spring onion whites and garlic for 2-3 minutes until softened. Stir in miso and soy sauce and cook for 2 more minutes. Add the soaked mushrooms and their liquid, mixing thoroughly. Simmer for 10 minutes, then stir in oat milk-alternative. Season with black pepper and extra soy sauce to taste. Set aside.

• While the broth simmers, heat a large frying pan over high heat. Brush pak choi with 1 tsp oil, arrange cut-side down in the pan, and sear for 5 minutes until lightly charred. Transfer to a plate and cover to keep warm. Add remaining oil to the pan, decrease heat to medium, and add tofu in a single layer. Cook for 4-5 minutes each side until lightly charred.

• Cook noodles according to package instructions until al dente. Meanwhile, steam sugarsnap peas for 5 minutes until tender but still crunchy. Drain noodles, toss in remaining sesame oil, and set aside. Gently reheat the broth over medium-low heat.

• Divide noodles and broth between 4 bowls. Top with pak choi, sugarsnap peas, and tofu. Scatter with spring onion greens and fresh red chili. Serve with lime wedges for squeezing over.

Get ahead: Store all components separately in the fridge in airtight containers for up to 3 days. To serve, assemble the ramen bowl and microwave on high for 2-3 minutes until piping hot.

With its rich flavors and nourishing ingredients, this vegan ramen is a comforting delight that's sure to become a favorite in your recipe repertoire!

Experience the simplicity and satisfaction of homemade ramen with this quick and flavorful recipe! In just 20 minutes, you can indulge in tender beef steaks nestled in a fragrant broth alongside noodles and sugarsnaps. It's a fuss-free dish that's perfect for busy weeknights, boasting a mere 299 calories per serving.

1 tbsp vegetable oil5cm piece ginger, grated2 garlic cloves, crushed50g spring onions, sliced, greens and whites separated2 beef stock cubes, made up to 1.25 liters2 tbsp light soy sauce1 tsp sugar395g pack Boswell Farms thin-cut beef steaks150g sugarsnaps250g fine egg noodlesMethod:

Heat oil in a large saucepan over medium heat. Fry ginger, garlic, and white parts of spring onion for 2 minutes until golden and fragrant. Pour stock into the pan and cover. Simmer for 5 minutes.Add soy sauce and sugar to the broth. Thinly slice beef steak into 1cm strips. Add to the broth with sugarsnaps and noodles. Cook for 5 minutes over medium-high heat until beef is cooked through and noodles are tender.Divide ramen between 4 bowls. Scatter with greens of spring onions to serve.Tip: An oat-milk alternative adds richness and depth of flavor to this dish, but the recipe works just as well with stock instead.

With minimal prep and cook time, this beefy ramen is sure to become a weeknight favorite. So why wait? Treat yourself to a bowl of comforting goodness today!

In conclusion, with this quick and easy beefy ramen recipe, there's no need to compromise on flavor or quality. In just 20 minutes, you can whip up a hearty and satisfying meal that will leave your taste buds singing. Whether you're craving a comforting dinner on a busy weeknight or looking to impress guests with minimal effort, this recipe has you covered. So, why not dive in and discover the joy of homemade ramen? With its tender beef, fragrant broth, and wholesome ingredients, it's a dish that's sure to delight time and time again.