Vegan Thai Spicy Peanut Ramen
Ingredients
- 125g spelt noodles
- 2 tablespoons olive oil
- 1 teaspoon chopped garlic
- 1 tablespoon grated ginger
- 1 tablespoon Thai green curry paste
- 2 vegetable stock cubes
- 1 liter hot water
- 1 can coconut milk
- 3 tablespoons peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons agave nectar
- 1 lime
Optional vegetables
- mixed mushrooms
- baby corn
- baby spinach
- fried red chillies
Garnish
- black sesame seeds
- chilli flakes
- lime wedges
Preparation
Cook the noodles while preparing the ramen.
Heat the olive oil in a wok or pan.
Add garlic and ginger.
Sauté for a few seconds then add curry paste.
Dissolve 2 stock cubes in 500ml boiling water.
Dissolve the peanut butter.
Add to the paste.
Add another 500ml boiling water.
Add 1 can of coconut milk.
Add dried red chillies for flavor if desired.
Add the soy sauce and agave nectar.
Add your vegetables and cook them briefly to keep them crunchy.
Add the cooked noodles.
Squeeze the juice from a lime and remove any seeds.
Garnish with sesame seeds, chilli flakes, and lime wedges.
Serve hot.
