Instant-style ramen noodles tossed Italian carbonara-style with egg, parmesan, crispy bacon and black pepper. This plant based version swaps in cashews, chickpea flour, tofu. Ready in about 17 minutes.
Prep 5 min Cook 12 min Serves 2 Easy
Ingredients
🍥Tofusmoked or firm, diced
🫙Cashewsfinely ground with salt (vegan parmesan)
🌾Ramen Noodles2 portions
🌾Chickpea Flour3 tbsp mixed with water per egg (egg replacer)
🌶️Black Pepper1 tsp, cracked
Optional extras
🧄Garlic1 clove
🧅Spring Onions1
Instructions
1
For this plant based version, use tofu for bacon, cashews for parmesan cheese, chickpea flour for eggs, chickpea flour for egg yolk wherever the steps mention them.
2
Whisk egg, yolks and parmesan with lots of black pepper.
3
Crisp the bacon with garlic.
4
Cook the noodles, reserving some water.
5
Off the heat, toss noodles with bacon, then the egg mixture and splashes of water until silky.
6
Top with spring onions.
Chef's tip
Take the pan off the heat before adding eggs so they turn creamy, not scrambled.
🌾 Chickpea Flour3 tbsp mixed with water per egg (egg replacer)
🌶️ Black Pepper1 tsp, cracked
Optional
🧄 Garlic1 clove
🧅 Spring Onions1
Steps
For this plant based version, use tofu for bacon, cashews for parmesan cheese, chickpea flour for eggs, chickpea flour for egg yolk wherever the steps mention them.
Whisk egg, yolks and parmesan with lots of black pepper.
Crisp the bacon with garlic.
Cook the noodles, reserving some water.
Off the heat, toss noodles with bacon, then the egg mixture and splashes of water until silky.
