If you're looking for a canned sardine recipe that becomes part of your weekly meal rotation, then you're in the right place because this 20 minute Sardine Ramen is so easy and so delicious. The sauce is full of umami, creamy, and simple to make. My boyfriend and I absolutely love this tinned sardine dinner idea, so I hope you love it too!
This recipe is inspired by one of my best friends who did a ski season in Japan and would eat sardine ramen on the regular. She makes a homemade version and said I had to develop my own recipe using canned sardines to create a delicious dinner idea and guys, this is a 10/10.
If you're a sardine convert already, you need to try my sardines and eggs recipe it's another one of those "this sounds weird but tastes incredible" recipes that has become a genuine staple in my household.
For more noodle recipes, check out my viral marry me chicken ramen recipe or my ramen with egg and spam recipe!
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What is sardine ramen?
A traditional sardine ramen is called Niboshi ramen. It's a Japanese dish made from dried sardines, creating a rich umami broth. It is totally delicious, but for this recipe, I wanted to create a creamy, canned sardine noodle dish - instead of a brothy recipe.
It turned out SO good, and is perfect topped with sliced scallions, jammy egg, and canned sardine fillets.
Why you'll love this recipe
Made by someone you can trust: for those of you who are new here, my name's Emily and I'm an ex-chef, turned food content creator/recipe developer. I adore testing and creating new recipes and sharing them with you. I don't use AI, I take inspiration from magazines, travel, restaurants, books, friends, and turn my thoughts into dishes that I think you'll love and want to make over and over again. So, I hope you love this dish, if so, then check out more of my recipes to make in the future!
Umami rich: for those of you who are new to umami, it's essentially a super savoury flavour sensation. It's generated by many ingredients from sardines, mushrooms, to miso.
Quick and easy: I love a simple noodle recipe and this canned sardine ramen is made in under 20 minutes. Great for a weeknight speedy dinner.
Ingredients and substitutions
Canned sardines: I love picking out a good quality can of sardines in olive oil. Other tinned fish that works for this recipe is mackerel, octopus, or calamari.
Garlic: fresh garlic provides flavor and aromatics. If you don't have fresh garlic, you could use ¼ teaspoon garlic powder.
Ginger: fresh ginger is best. You could alternatively use galangal.
Soy sauce: light soy sauce gives us flavour but isn't overly salty.
Sesame oil: the nuttiness from sesame oil helps balance out all the flavours. Feel free to use a peanut oil instead.
Rice wine vinegar: balances out the flavors of the dish. You could alternatively use a squeeze of lemon at the end of the cooking process.
Mayonnaise: for creaminess, fat, and flavour. Feel free to use kewpie mayonnaise if you'd like.
Yogurt: I'm using high protein yogurt for this recipe, to get in extra protein, but any plain yogurt or full fat cream would work.
Noodles: instant noodles are my favorite noodles to use for this recipe but you could use udon, ramen, or soba.
Eggs: we're cooking the eggs for 5mins30 to create the most perfect jammy egg - if your eggs are large, cook for 6 minutes and then plunge in cold water. Feel free to fry them if you'd prefer.
Scallions: these add freshness and greenery. Alternatively use chives or cilantro/coriander.
Chilli oil: I love white mausu or lao gan ma chilli oil. This is optional, but I do love a bit of spice!
For the full ingredients list with measurements and instructions, scroll down this blog to the recipe card.
Step by step instructions with photos
Step 1: Place a large skillet on medium heat and drizzle in the canned sardine oil.
Step 2: Add in the finely chopped ginger and garlic and fry for 2 minutes until aromatic.
Prepare your jammy eggs; boil the eggs for 5 minutes 30 seconds, then place them into ice cold water.
Step 3: Next up, add in the soy sauce, sesame oil, rice wine vinegar, mayonnaise, yogurt, sugar, and half the scallions. Give everything a good stir and turn the heat to low.
Step 4: Meanwhile, prepare your instant noodles to packet instructions. Save some of the noodle water!
Step 5: Transfer the drained instant noodles into your sauce pan. Add 200ml of noodle water and mix to combine. The noodles should be saucy but not broth. Taste and season accordingly.
Step 6: Divide your noodles between two bowls. Top with canned sardines, jammy egg, scallions, chilli oil and sesame seeds. Enjoy!
What to do with leftovers
Storage: place cooled leftovers in airtight containers and into the fridge for up to 3 days.
Reheating: add 100ml water into the container, give the noodles a stir, leave the lid ajar and microwave for a few minutes, stirring halfway until piping hot.
FAQs
YES! Sardine's add a beautiful flavour and texture to ramen.
Canned capers are a good alternative. For additional protein, add silken tofu.
Canned crab meat, canned calamari, canned mackerel, canned octopus, canned mussels.
Boiled pak choi, edamame beans, canned sweetcorn, nori sheets, or mushrooms.
More seafood recipes
If you tried this Sardine Ramen recipe or any other of my most popular ramen recipes, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Sardine Ramen (20 Minutes)
Ingredients
- 120 g canned sardines in olive oil
- 4 garlic cloves finely chopped
- 15 g ginger finely chopped
- 2 tablespoon light soy sauce
- ½ tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- ½ teaspoon sugar
- 2 tablespoon mayonnaise
- 2 tablespoon yogurt or cream
- 3 scallions finely sliced
- 2 instant ramen noodles
- 2 eggs
Optional garnishes
- sesame seeds
- chilli oil
Instructions
- Place a large skillet on medium heat and drizzle in the canned sardine oil. Set the rest of the can aside for later.
- Add in the finely chopped ginger and garlic and fry for 2 minutes until aromatic. Prepare your jammy eggs; boil the eggs for 5 minutes 30 seconds (or 6 minutes if large), then place them into ice cold water.
- Next up, add in the soy sauce, sesame oil, rice wine vinegar, mayonnaise, yogurt, sugar, and half the scallions. Give everything a good stir and turn the heat to low.
- Meanwhile, prepare your instant noodles to packet instructions. Save the noodle water in a jug when you drain the noodles.
- Transfer the drained instant noodles into your sauce pan. Add 200ml of noodle water and mix to combine. The noodles should be saucy but not broth. Taste and season accordingly with salt and lots of ground pepper.
- Divide your noodles between two bowls. Top with canned sardines, jammy egg, scallions, chilli oil and sesame seeds. Enjoy!
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