Ginger-Soy Noodles

Serves 4

15 min


Use this simple noodle recipe as a base level, weekday-night, empty-fridge dinner. An excellent way to use up extra veg or leftovers; slice up the extra ingredients and toss them on top of the noodles. Dashi RDX ties the ingredients together, even if you make a different bowl every time!

400g (1 lb) Alkaline (Ramen-style) Noodles, fresh or dry
40g (2 tbsp) Ginger, peeled, thinly julienned
20g (1 tbsp) Sesame Oil
20g (1.5 tbsp) Soy Sauce
40g (4 tbsp) Fish Sauce
40g (4 tbsp) Sugar
80g (8 tbsp) Lime Juice
Scallions, thinly sliced, to top
30g (2 tbsp) Peanuts, roasted and chopped
Dashi RDX, to finish



1. Bring a pot of water to a heavy boil and add the noodles. Cook according to package instructions.

2. While the noodles are cooking, arrange 4 serving bowls and divide the ginger, sesame oil, soy, fish sauce, sugar and lime juice evenly into each bowl.

3. When the noodles are cooked, drain them and divide them evenly into each serving bowl. 

4. Garnish with the scallions and peanuts. Drizzle with Dashi RDX and serve immediately. Instruct diners to stir the noodles well to distribute the sauce underneath.

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