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Peanut Butter Ramen

Peanut Butter Ramen

By Elissa Wa

Total: 45

Ingredients

  • 3 tbsp sesame oil
  • 1 knob ginger
  • 5 unit garlic cloves
  • 1 bunch spring onions
  • 1 tsp chilli oil
  • 1 tsp red chilli
  • 1 tsp turmeric
  • 2 tbsp soy sauce
  • 1 tsp miso paste
  • 2 tbsp peanut butter
  • 1 tbsp tahini
  • 1-1.5 l vegetable stock
  • 200 ml coconut milk
  • 1 unit lime
  • 1 unit sugar
  • 1 unit salt
  • 1 unit pepper
  • 1 large block firm tofu
  • 100 g cornflour
  • 1 tbsp garlic powder
  • 1 tbsp ginger powder
  • 1-2 tbsp water
  • 4 servings rice noodles
  • 1 unit broccoli
  • 1 unit pak choi
  • 1 unit toasted sesame seeds
  • 1 unit spring onion greens
  • 1 unit fresh coriander

Instructions

1

Mince the garlic, ginger & chilli, then fry in 2 tbsp sesame oil until fragrant.

2

Mix the veg stock with the miso, tahini + peanut butter, then add with the coconut milk.

3

Season with 1 tbsp soy sauce, 1 tsp turmeric, black pepper & 1 tbsp sugar. Simmer for 15-20 mins - then season with lime juice.

4

To make the tofu glaze, mix 1 tsp garlic + ginger powder, 1 tsp soy sauce, 1 tsp peanut butter. Add a splash of water to loosen.

5

Cut the tofu into 1 cm thick slices, coat in seasoned cornflour & fry in 2 tbsp sesame oil until crispy. Add tofu to glaze & coat well.

6

Cook the noodles + veg, slice spring onion & toast sesame seeds.

7

Bowl up - noodles, broth, tofu, veg, garnishes & enjoy!

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Peanut Butter Ramen

By Elissa Wa

Peanut Butter Ramen - sesame oil, ginger recipe

This recipe is ready in 45 and features sesame oil, ginger, garlic cloves and other delicious ingredients. Contains 800 calories total.

45

Ingredients

  • 3 tbsp sesame oil
  • 1 knob ginger
  • 5 unit garlic cloves
  • 1 bunch spring onions
  • 1 tsp chilli oil
  • 1 tsp red chilli
  • 1 tsp turmeric
  • 2 tbsp soy sauce
  • 1 tsp miso paste
  • 2 tbsp peanut butter
  • 1 tbsp tahini
  • 1-1.5 l vegetable stock
  • 200 ml coconut milk
  • 1 unit lime
  • 1 unit sugar
  • 1 unit salt
  • 1 unit pepper
  • 1 large block firm tofu
  • 100 g cornflour
  • 1 tbsp garlic powder
  • 1 tbsp ginger powder
  • 1-2 tbsp water
  • 4 servings rice noodles
  • 1 unit broccoli
  • 1 unit pak choi
  • 1 unit toasted sesame seeds
  • 1 unit spring onion greens
  • 1 unit fresh coriander

Instructions

1

Mince the garlic, ginger & chilli, then fry in 2 tbsp sesame oil until fragrant.

2

Mix the veg stock with the miso, tahini + peanut butter, then add with the coconut milk.

3

Season with 1 tbsp soy sauce, 1 tsp turmeric, black pepper & 1 tbsp sugar. Simmer for 15-20 mins - then season with lime juice.

4

To make the tofu glaze, mix 1 tsp garlic + ginger powder, 1 tsp soy sauce, 1 tsp peanut butter. Add a splash of water to loosen.

5

Cut the tofu into 1 cm thick slices, coat in seasoned cornflour & fry in 2 tbsp sesame oil until crispy. Add tofu to glaze & coat well.

6

Cook the noodles + veg, slice spring onion & toast sesame seeds.

7

Bowl up - noodles, broth, tofu, veg, garnishes & enjoy!

Nutritional Information

Calories per Serving: 800

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🥘 More with sesame oil🥘 More with ginger🥘 More with garlic cloves

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