Thai Peanut Ramen Bowl
Ingredients
- 2 teaspoons avocado oil
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon curry powder
- 4 cups low-sodium vegetable broth, divided
- 1/2 yellow onion, thinly sliced
- 1/2 cup peanut butter, natural or fresh
- 1 tablespoon maple syrup
- 14 ounces coconut milk, full fat
- 6 shiitake mushrooms, stems removed, sliced thin
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 6 ounces Chuka soba noodles (ramen)
- 1 teaspoon sesame oil
Garnishes
- Green onion tops
- Chopped cilantro
- Red pepper
- Peanuts
- Lime wedges
- Optional: red pepper flakes
Preparation
Combine peanut butter and 1 cup veggie broth to make it easier to stir in later.
In a large pan or wok, heat neutral oil and sauté garlic and ginger for 1 minute.
Add curry powder and heat for 30 seconds.
Pour in the remaining 3 cups of veggie broth and add onion, then heat to a simmer.
Add the peanut butter mixture and stir well.
Add maple syrup and coconut milk, stir, and bring back to a simmer.
Add mushrooms, soy sauce, and lime juice, stir, and then add noodles.
Cook for 2-3 minutes until noodles are softened.
Sprinkle on sesame oil and add green onions and cilantro.
Optionally add baked tofu and slightly cooked carrots.
Serve and enjoy immediately.
Tips
Add sesame oil at the end to provide a fat mouthfeel without making the dish oily, and it pairs well with the nutty sauce flavor.
