Vegan Thai Spicy Peanut Ramen
Ingredients
- 1/2 pack (125g) spelt noodles
- 2 tbsp olive oil
- 1 tsp chopped garlic
- 1 tsp grated ginger
- 1 tbsp Thai green curry paste
- 2 veggie stock cubes
- 1 l hot water
- 1 can coconut milk
- 3 heaping tbsp peanut butter
- 3 tbsp soy sauce
- 2 tbsp agave nectar
- 1 lime, juiced
Optional vegetables
- mixed mushrooms
- baby corn
- baby spinach
- fried red chillies
Garnish
- black sesame seeds
- chilli flakes
- lime wedges
Preparation
Boil water and cook spelt noodles according to package instructions
In a pan, heat olive oil over medium heat and sauté chopped garlic and grated ginger for 1-2 minutes
Stir in Thai green curry paste and cook for another minute
Add veggie stock dissolved in hot water, coconut milk, peanut butter, soy sauce, agave nectar, and lime juice; simmer until well combined
Add optional vegetables like mixed mushrooms, baby corn, baby spinach, and fried red chillies; cook until tender
Combine cooked noodles with the sauce and heat through
Serve garnished with black sesame seeds, chilli flakes, and lime wedges
