Name: Peanut Butter Ramen
Total time: 20 min
Yield: 4
Cuisine: Fusion
Ingredients: 2-3 Tbsp Thai Red Curry Paste; 400ml Tin Coconut Milk; 2 Pak Choi; Handful of Coriander; 3 Tbsp Peanut Butter; 2 Nests Of Udon, Rice Noodles; 100g Mangetout; 100g Baby Corn; 1 Lime; 1 Tbsp Soy Sauce; 2 Tbsp Crispy Onions (Optional)

Peanut Butter
Ramen

Peanut Butter Ramen

A comforting, warming ramen that can also be vegan, just check the noodles beforehand. Choose whatever peanut butter you like, are you a smooth or chunky?

Fusion Comfort Noodles

Get a saucepan over a medium to high heat. Drizzle in some oil, add the curry paste. Cook, stirring, for 1-2 mins until smelling amazing then pour in the coconut milk. Refill the can one and half times with water and pour that into the pan.

Bring the ramen broth to a boil. Meanwhile, slice the pak choi in half lengthways and roughly chop the coriander.

Once boiling stir the peanut butter into the broth then drop in the noodles. Cook for 2 minutes then add the pak choi, baby corn and mangetout. Cook for a further 2-3 mins until the noodles and veg are tender.

Squeeze the lime juice into the ramen and season with soy sauce. Divide between bowls, top with coriander and the crispy onions, if you like.