Tenderstem® ramen noodles

Tenderstem® ramen noodles

  • 5 mins preparation

  • 5 mins cooking

  • 2


  • 4 Tenderstem® stems, roughly chopped
  • 3 Handfuls of spinach
  • 170g Mixed exotic mushrooms, could be shiitake, enoki, shimejii or king oyster
  • 1 Inch of fresh ginger
  • 1 Chilli, deseeded and finely chopped
  • 1 Garlic clove, grated
  • 2 Spring onions, finely chopped
  • Handful of roasted plain peanuts
  • 150g Cooked ramen noodles
  • 1 tsp Sriracha
  • 1 tsp Soy sauce
  • 2 tsp Miso
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In a non-stick pan, fry the spring onions, ginger, chilli, Tenderstem® and mushrooms on a high heat for a few minutes until nearly cooked. Add the peanuts, garlic and spinach for 1 minute.

In a Tenderstem® Fresh Box add the pre-cooked ramen noodles. Add the sriracha, miso and soy sauce. Top with the vegetable mix and cool. Leave in the fridge overnight.

When ready to eat, pour boiling water over the whole lot until it just about covers all the ingredients and mix thoroughly. If it needs to be hotter, then blast in the microwave for a couple of minutes.

Note for meat eaters: great with leftover chicken!

Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.