Thai Peanut Ramen Bowl Recipe
Ingredients
- 2 teaspoons avocado oil
- 3 cloves garlic, minced
- 1 tbl grated @the_ginger_people
- 1 tsp curry powder
- 4 cups low sodium vegetable broth, divided (one box)
- 1/2 yellow onion thinly sliced
- 1/2 cup peanut butter, natural/fresh is best
- 1 tbl maple syrup
- 14 oz coconut milk, full fat
- 6 shittake mushrooms, stems removed, sliced thin
- 3 tbl soy sauce
- 2 tbl lime juice
- 1 tsp seasame oil
Preparation
In a large pan or wok heat neutral oil and saute garlic and ginger for 1 minute. Add curry powder and heat for 30 seconds. Pour remaining 3 cups of veggie broth and add in onion. Heat to simmer. Add peanut butter mixture and stir well. Add maple syrup and can of coconut milk and stir. Bring back to simmer. Add in mushrooms, soy sauce, and lime juice. Stir and add noodles. Cook for 2-3 minutes until noodles are softened. Sprinkle on seasame oil and add green onions and cilantro. I added baked tofu and slightly cooked carrots. Serve and enjoy immediately! ?
I add the seasame oil at the end to give the dish that oil/fat mouthfeel without making the dish oily. Plus, the seasame oil pairs great with the nutty flavor of the sauce