Quick Thai-Inspired Peanut Ramen
Ingredients
- 4 cloves garlic, chopped
- 1 tsp ginger, grated
- 1 tsp curry powder
- 4 cups low sodium vegetable broth, divided
- 1/2 yellow onion thinly sliced
- 1/2 cup peanut butter, natural
- 2 Tbl maple syrup
- 14 oz coconut milk, full fat
- 6 shiitake mushrooms, stems removed, sliced thin
- 3 tbl light soy sauce
- 2 Tbl lime juice
- 6 oz pack of Chuka soba noodles (ramen)
- 1 tsp sesame oil
Optional garnishes
- Green onion tops
- Chopped cilantro
- Red pepper
- Peanuts
- (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, saute garlic and ginger for 1 minute with 1 tablespoon water.
Add curry powder and heat for 30 seconds.
Pour in the remaining 3 cups of vegetable broth and add the onion.
Heat to a simmer.
Add the peanut butter mixture and stir well.
Add maple syrup and coconut milk and stir.
Bring back to a simmer.
Add mushrooms, soy sauce, and lime juice.
Stir and add the noodles.
Cook for 2-3 minutes until noodles are softened.
Sprinkle on sesame oil and add green onions and cilantro.
Serve 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.
Swap noodles for a gluten-free version and soy sauce for aminos to make it gluten-free.
