Instant-style ramen noodles tossed Italian carbonara-style with egg, parmesan, crispy bacon and black pepper. This dairy free version swaps in cashews. Ready in about 17 minutes.
Prep 5 min Cook 12 min Serves 2 Easy
Ingredients
🥚Eggs1
🍗Bacon100 g, chopped
🫙Cashewsfinely ground with salt (vegan parmesan)
🌾Ramen Noodles2 portions
🌶️Black Pepper1 tsp, cracked
🥚Egg Yolk2
Optional extras
🧄Garlic1 clove
🧅Spring Onions1
Instructions
1
For this dairy free version, use cashews for parmesan cheese 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.
