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Instant noodles cooked in a creamy smokey carbonara sauce topped with crispy vegan bacon lardons and fresh parsely
Vegan carbonara ramen
Noodles cooked in a creamy, cheesy carbonara sauce topped with crispy bacon bits
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Total Time 15 minutes
Course Snack
Cuisine Chinese, Italian
Servings 1

Ingredients
  

  • 90 g Instant noodles dry weight
  • 60 g Vegan bacon
  • 4 tbsp Nutritional yeast
  • 50 g Cashew nuts raw
  • 1 tsp Kala namak black salt
  • 1/2 tsp Garlic granules
  • 50 g Vegan parmesan
  • 3 tbsp Soy milk unsweetened

Instructions
 

  • Add the cashew nuts to a bowl and soak in boiling water for at least 15 minutes.
  • If you don’t have pre bought bacon lardons cut the bacon into lardons and fry until crispy. Set this aside.
  • Drain the cashews and add to the blender cup with the rest of the sauce ingredients. Blend until completely smooth, add more soy milk if needed.
  • Cook the noodles to packet instructions, drain and add to a saucepan.
  • Pour the sauce onto the noodles and heat through on medium low heat until the sauce is hot.
  • Serve up the noodles with the bacon topping and some fresh parsley.
  • Enjoy!

Notes

Sticky noodles- to avoid the noodles sticking together you can rinse them in cold water after cooking to remove the starches or leave them in a big bowl of cold water whilst preparing the sauce.
Cheesy sauce- The flavour of the sauce is what makes this dish so be sure not to skip the nutritional yeast or you can also use vegan parmesan.