Jain Ramen Noodle Masala

Author Reshma Shah

Prep time

5 Min

Cook time

5 Min

Total time

10 Min

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Jain Ramen Noodle Masala

Vegan Ramen noodles are a staple snack for my teenager, and here's a Jain version that is made with spices we already have in our traditional Indian kitchen. Also, other than ramen noodles, you can use this masala on other types of noodles, and I’m even planning on using this to make a quick rice stir fry.

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Ingredients

• 2 tbsp coriander powder (dhana jeeru)
• 1⁄4 tsp asafetida (hing)
• 1⁄4 tsp cinnamon powder (dalchini)
• 1⁄2 tsp crushed red pepper
• 1 tsp salt
• 1⁄2 tsp ginger powder (soonth)
• 1⁄2 tsp dry mango powder (amchur)
• 1⁄4 tsp black salt
• 1 tbsp Jain curry powder (or garam masala)
• 1 tsp dried fenugreek (kasoori Methi)
• 1.5 tbsp red chili powder
• 1⁄2 tsp sugar
• 1 tbsp turmeric powder (haldi)
• 1⁄4 tsp black pepper (kali mirch)

Instructions

1. There’s literally only 1 step – mix it all together and use according to your taste on your ramen noodles.
2. Feel free to adjust spices according to your taste level. Store in an airtight container.

Notes

My son is a huge ramen lover! I pre-make a big batch of this masala, and he can use it whenever he wants a quick snack.

Disclaimer: Some or all allergens may not be listed

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