5-Minute Singapore Ramen (in a mug) VEGAN + GF

This recipe is one of my absolute favorites when I have had a long night and want something quick but not loaded with preservatives, gluten and other nasties. It’s like Cup O’ Noodles, but way healthier and packed with essentials minerals and nutrients from the added seaweed and antioxydant rich tomatoes and greens. Enjoy!


1 block of rice vermicelli

1 cup of coconut cream

1 sheet of nori cut into small ribbons

1 teaspoon of chilli garlic sauce (sambal oelek)

1 tablespoon of soy sauce

A drizzle of sesame oil (optional)

salt to taste

Vinegar or fresh lime or lemon juice to taste

Optional extra ingredients: fried onions cilantro tomatoes corn spinach sesame seeds scallion homemade sprouts


Place the rice vermicelli in a small bowl or large mug. Pour boiling water over noodles. After 3-5 minutes when the noodles are tender, pour out half of the liquid and add the coconut milk. Garnish with the remaining ingredients and your choice of toppings and enjoy!

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