Have you ever thought of giving your instant ramen noodles a glow up? This heavenly recipe is quick to make and is a one-pot wonder. With peanut satay flavours, you’ll want to make this more than once we guarantee you!
Vegan
Serves 4
25mins
Ingredients
Olive oil
3 cloves garlic chopped finely
1 tsp grated fresh ginger
1 tsp green curry paste
1 can coconut milk
600ml + 200ml veg stock
2 tbsp agave syrup or honey
120g peanut butter
2 tbsp soya sauce
Juice of 1 lime + extra for later
4 portions of ramen noodles (use instant ones, just discard the seasoning mix)
Optional toppings:
Mushrooms sliced
Thai chilli
Sesame seeds
Fresh coriander
A handful of peanuts crushed
How to
- Begin by adding the olive oil in a large saucepan, along with the chopped garlic and ginger. Cook for a few minutes.
- Add in the Thai green curry paste and mix to combine. Cook for another minute.
- Slowly add 600ml of veg stock to the saucepan, as well as the coconut milk. Stir well and lower the heat to simmer.
- In a separate bowl, add the 200ml of veg stock and mix in the peanut butter. This makes it easier to mix all together. Add this to the saucepan.
- Add in the lime juice and soya sauce. Simmer for 5–10 minutes.
- Add in the noodle portions and cook until soft.
- To serve, top with your chosen veg (optional), as well as some fresh coriander, sesame seeds and crushed peanuts. Squeeze some extra lime juice over if you want too!
Dietary alternatives
For a gluten-free alternative, use rice noodles and gluten-free soya sauce.
