Vegan Thai Spicy Peanut Ramen
Ingredients
- 125g spelt noodles
- 2 tbsp olive oil
- 1 tsp chopped garlic
- 1 tbsp grated ginger
- 1 tbsp Thai green curry paste
- 2 vegetable stock cubes
- 1 liter hot water
- 1 can coconut milk
- 3 heaping tbsp peanut butter
- 3 tbsp soy sauce
- 2 tbsp agave nectar
- juice of 1 lime
Added vegetables
- mixed mushrooms
- baby corn
- baby spinach
- 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 the curry paste.
Dissolve 2 stock cubes in 500ml of boiling water.
Dissolve the peanut butter in the water.
Add the mixture to the curry paste.
Add another 500ml of boiling water.
Add 1 can of coconut milk.
Add dried red chillies for flavour if desired.
Add the soy sauce and agave nectar.
Add your vegetables and cook briefly to keep them crunchy.
Add the cooked noodles.
Squeeze in the juice of a lime, catching any seeds with your hand.
Garnish the dish.
Serve hot.
