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)
8 store-bought mini meatballs
8 wonton wrappers
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.
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.
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.
– 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.