Tamales in Vegetable Broth with Sesame Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fusion of traditional Mexican tamales and Asian sesame noodles in a savory broth. This mexican-inspired soups (gluten-free) ready in about 40 minutes pairs tamales, vegetable broth, ramen noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 8 tamales in a large pot and pour in 1L vegetable broth. Bring to a boil over high heat, then reduce to a gentle simmer, cover, and cook for 10 minutes, or until the tamales are tender and the broth is fragrant. Tip: Ensure the broth fully covers the tamales to prevent them from drying out.
  2. Step 2: Add 200g ramen noodles to the pot with the tamales and broth. Cook for 2-3 minutes, stirring occasionally, until the noodles are al dente and no longer firm to the bite. Drain the noodles in a colander, then transfer to a large bowl. Tip: Avoid overcooking the noodles to maintain their chewy texture.
  3. Step 3: Drizzle 2 tbsp sesame oil and 3 tbsp soy sauce over the drained noodles. Use tongs to toss the noodles thoroughly until they are evenly coated and glossy, with a slight sheen from the oil. Tip: Work quickly to prevent the noodles from absorbing too much liquid and becoming soggy.
  4. Step 4: Divide the cooked tamales among serving plates. Top each portion with the sesame noodles, then garnish with thinly sliced green onions and lime wedges. Squeeze the lime juice over the tamales until the surface is lightly glistening. Tip: For extra brightness, zest the lime peel over the tamales before slicing.

Frequently asked questions

How long does Tamales in Vegetable Broth with Sesame Noodles take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tamales in Vegetable Broth with Sesame Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamales from drying out.

Can I substitute ingredients in Tamales in Vegetable Broth with Sesame Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tamales in Vegetable Broth with Sesame Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tamales in Vegetable Broth with Sesame Noodles gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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