2 tbsp vegetable oil
1 tbsp Doubanjiang chilli paste*
2 packets instant ramen noodles*
1 cup baby spinach leaves
sliced spring onion (scallions), to serve (optional)
Meatball wontons:
8 store-bought mini meatballs
8 wonton wrappers
This recipe is a saviour, trust me – for lunch, dinner, or even a late night ‘I’ve just got home and I’m starving’ dish. It’s so crazy easy! Just a few ingredients and my easiest ever dumpling hack and 15 minutes later you have a wonton ramen soup that tastes like it’s taken hours to make. I seriously love this one.
WATCH THIS RECIPE
Spicy Wonton Noodle Soup
PREP TIME
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COOK TIME
15 minutes
SERVES
2
Ingredients
Steps
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Heat the vegetable oil in a saucepan over medium-high heat. Add the doubanjiang and cook, stirring, for a minute or until fragrant. Stir through any seasoning packets from your instant noodles. Add 5 cups of water and bring to a boil. Add the noodles and cook until just tender. Use tongs to transfer the noodles to serving bowls. Keep the soup broth simmering gently on low heat.
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Take a wonton wrapper and place a mini meatball in the centre. Moisten the edges and seal around the meatball. Add straight into the soup broth. Repeat with the remaining meatballs and wrappers. Cook for 3-4 minutes or until the wontons are cooked through.
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In the meantime, divide the baby spinach among the serving bowls. Scoop out the wontons and place on top of the noodles. Ladle over the broth. Top with spring onions, if using.
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Notes:
– Doubanjiang is a Chinese fermented chilli and broad bean paste. You can find it from an Asian grocery store or order it online.
– The doubanjiang is spicy so I like to start with a mild ramen flavour.
FROM THE SHOP
Great quick recipe
I don’t usually even try quick recipes, but I saw this video and had to try it. It turned out great! I had to cut the meatballs in half (apparently the mini meatballs here aren’t that mini). It was still a great fast meal and my husband asked if I’d make it again (I already have the second half of the wontons in the freezer 🙂 )