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 package of Chuka soba noodles (ramen)
- 1 teaspoon sesame oil
- Green onion tops
- Chopped cilantro
- Red pepper
- Peanuts
- Lime wedges
- Optional: red pepper flakes
Preparation
Combine peanut butter and 1 cup vegetable 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 remaining 3 cups of vegetable broth and add onion. Heat to a simmer.
Add peanut butter mixture and stir well.
Add maple syrup and coconut milk, then stir. Bring back to a simmer.
Add mushrooms, soy sauce, and lime juice. Stir and 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 give the dish a nice oil/fat mouthfeel without making it oily. It pairs great with the nutty flavor of the sauce.
