Chickpea pasta ramen

A delicious Asian-style ramen bowl with chickpea pasta recipe by Happy Earth People

Are you craving a warm, spicy, and delicious bowl of ramen to get cozy this winter? look no further. Here at Happy Earth People we know the cold needs to be met with tasty and nutritious food, that’s why we bring you a simple but filling recipe for a ramen bowl with a little twist. Make this dish yourself, and get a hold of all the delicious flavours!

Food story-telling in the art of food styling and recipe creation, Emma Wilson has come up with this delicious way to get the most out of ramen bowls. For more inspiring flavour combinations and stunning visuals check out her page Eat With Emma.

Images taken by food photographer extraordinaire Michelle Parkin at Michelle Parkin Photography

Prep time: 20 mins Cook time: 25 mins

Serves 4-6 depending on portion sizes.


  • 1/2 packet of Happy Earth People Chickpea pasta
  • 200 g baby pak choi
  • 2 spring onions
  • 100 g Mixed mushrooms
  • 1 fresh red chilli
  • 1 stick of lemongrass 3 cloves of garlic, crushed and roughly chopped
  • 5cm piece of ginger, roughly chopped
  • 60 ml Miso Paste (dark)
  • 30 ml Tomato Paste
  • 800 ml vegetable stock
  • 1 teaspoon fish sauce , (optional)
  • 1 teaspooon soy sauce
  • 1 lime
  • Fresh coriander sprigs


  1. Cook Happy Earth People red lentil pasta according to the package instructions
  2. Trim and prepare the pak choi. Trim and finely slice the spring onions, mushrooms and chilli.
  3. Hit the lemongrass on a chopping board with a rolling pin until it breaks open, then add to a large saucepan along with the garlic and ginger
  4.  Place the pan over a high heat, then pour in the vegetable stock. Bring it just to the boil, then turn to low and gently simmer for 30 minutes.
  5. After 30 minutes on low boil, add your miso and tomato paste and stir until combined. Then add in the pak choi, mushrooms and chilli and gently cook until they are wilted but still crunchy.
  6. Serve the broth in bowls, adding a portion of the cooked red lentil pasta to each bowl, season with fish sauce (if using) and soy sauce, topped with spring onion and serve with wedges of lime and fresh coriander


Image credit: Michelle Parkin at Michelle Parkin Photography