Satay Peanut Ramen with Crispy Chilli Oil
The most delicious and creamy ramen that's really easy to make.
Servings 1 serving
Ingredients
- 2 garlic cloves finely chopped
- 1 small piece ginger finely chopped
- Olive oil for sautéing
- A handful of shimeji shiitake or button mushrooms
- 100 g extra-firm tofu crumbled
- 2 tbsp peanut butter
- 2 cups vegetable stock (water and one stock cube)
- 1 portion ramen noodles
- 1 tbsp cane sugar
- 1 tsp rice vinegar
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp chili oil
Instructions
- Heat a drizzle of olive oil in a medium pot over medium-high heat. Add garlic, ginger, and mushrooms. Cook for 2–3 minutes.
- Add crumbled tofu and sauté for 5–7 minutes until lightly golden.
- Stir in peanut butter and vegetable stock (water and one stock cube), scraping up any bits stuck to the pan. Bring to a boil, then reduce heat and simmer for 5 minutes.
- In a separate pot, cook ramen noodles according to package instructions. Loosen with chopsticks as needed. Drain when done.
- In a large bowl, whisk together cane sugar, rice vinegar, soy sauce, and sesame oil.
- Pour the hot broth into the bowl and stir to combine. Add the noodles.
- Top with crushed peanuts, green onion, cilantro, chili oil, and sesame seeds.