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Easy saucy vegan instant ramen noodles upgrade

A bowlful of vegan instant ramen noodle upgrade. A Herby, rich, pesto sauce and instant noodles comfort food. These easy instant noodles require only a handful of ingredients - we’re working with noodles, rich vegan pesto sauce, fresh tomatoes, fresh herbs, and lentils. Simple, flavorful, and ready to eat in 8 minutes.
A Herby, rich, pesto sauce and instant ramen noodles comfort food. These easy instant noodles require only a handful of ingredients - we’re working with noodles, rich vegan pesto sauce, fresh tomatoes, fresh herbs, and lentils. Simple, flavorful, and ready to eat in 8 minutes. 
Simone - Munchyesta.com
Prep Time 2 minutes
Cook Time 6 minutes
Serving Size 2 people

Ingredients

  • 2 Ramen Noodle Bricks
  • 2-4 Tomatoes Diced
  • ½ can Green Lentils rinsed and drained
  • 2 tbsp Vegan Red Pesto
  • 1 handful Fresh Herbs chopped

Vegan Red Pesto

  • 1 cup Walnuts
  • ⅓ cup Pine Nuts
  • 6-8 Oil packed Sundried Tomato halves
  • 1 clove Garlic minced or finely chopped
  • 1 bunch Fresh Basil equal to 1 cup packed basil or 60 basil sprigs
  • ¼ cup Olive Oil
  • Juice from ½ Lemon or juice from 2 limes
  • ½ tsp Salt more to taste if needed
  • Pinch of Pepper

Instructions

How to make vegan red pesto

  • Heat a small non-stick frying pan and add the walnuts and pine nuts. Toast the nuts for a few minutes while stirring occasionally. When the nuts are golden brown, remove them from the heat.
  • Pour the toasted nuts into a blender along with the sun-dried tomatoes, basil, parsley, olive oil, minced garlic, lemon juice, and seasoning. Blend until everything is combined into a pesto. You may need to scrape the sides down a few times to make sure everything is blended.
  • Pour the pesto into a clean jar with a lid and store any leftovers in the refrigerator.

Making the noodles 

  • Place the noodle bricks in a bowl and pour hot/boiling water over them. Cover the bowl with a lid and leave the noodles for 5 minutes. While the noodles are cooking you can make the pesto.
  • Once the noodles are tender, drain away half of the water. Transfer the noodles to two serving bowls and top with two tablespoons of pesto sauce and 3-5 tablespoons of hot water. Add diced tomatoes, lentils, and herbs. Serve and enjoy.