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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Satay Ramen
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Ingredients
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.

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