Peanut Butter Ramen
  1. Mince the garlic, ginger & chilli, then fry in 2tbsp sesame oil until fragrant.

  2. Mix the veg stock with the miso, tahini + peanut butter, then add with the coconut milk

  3. Season with 1tbsp soy sauce, 1tsp turmeric, black pepper & 1tbsp sugar. Simmer for 15-20 mins - then season with lime juice.

  4. To make the tofu glaze, mix 1tsp garlic + ginger powder, 1tsp soy sauce, 1tsp peanut butter. Add a splash of water to loosen.

  5. Cut the tofu into 1cm thick slice, coat in seasoned cornflour & fry in 2tbsp sesame oil until crispy. Add tofu to glaze & coat well.

  6. Cook the noodles + veg, slice spring onion & toast sesame seeds.

  7. Bowl up - noodles, broth, tofu, veg, garnishes & enjoy!

Course🍽️Main Course

Diets🌱Vegan...

Category🍜Noodle Dish

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

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