Satay Ramen

The culinary mashup you won’t be able to resist – Thai-inspired satay flavours in Japanese ramen, topped with a squidgy egg and that toasty chilli oil… why would you want to eat anything else?

Other favourite veg I like to pop in include all kinds of Asian greens – bok choi, pak choi, chinese spinach – you know the ones! Broccolini is also excellent and I’ve been known to put in baby spinach at a pinch. They’re *all* good.

Happy slurping!

Satay Ramen

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• CourseMain Dish
• CuisineJapanese
• KeywordCarrots, Eggs, Garlic, ginger, Mushrooms, Organic

Satay Ramen Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan CourseMain Dish CuisineJapanese KeywordCarrots, Eggs, Garlic, ginger, Mushrooms, Organic

Ingredients

• 1 small knob organic ginger grated
• 2 cloves organic garlic peeled and grated
• 5 small organic brown mushrooms sliced
• 3 big spoons organic peanut butter
• 1 cup organic coconut milk
• 1 cups organic stock
• 1 serve organic noodles Cook according to package directions
• 1 tablespoon organic sugar
• 1 teaspoon organic rice wine vinegar
• 2 tablespoons organic soy sauce
• 1 teaspoon organic sesame oil
• organic green onion and other favourite ramen toppings - carrot, corn, sesame seeds, seaweed, sauteed greens, chilli oil, coriander, a jammy egg - the choice is yours!

Servings:

Instructions

1. In a small saucepan, saute the onion, garlic and mushrooms in a little olive or coconut oil until fragrant. Remember - these measurements are for one serve, so double etc as necessary.
2. Add the stock, coconut milk, and peanut butter. Bring to a boil. A little squirt of lime juice is great if you have it.
3. Add any veggies you want simmered at this point or otherwise leave to simmer while you prepare your noodles and toppings.
4. In your noodle bowl, mix the soy sauce, sugar, sesame oil, and rice vinegar. Add the hot noodles, and ladle over the hot stock. Stir to combine. Serve with your favourite ramen toppings.