Thai Chili Pepper Peanut Ramen

This simple dish is complex in flavours, combining elements from delicious peanut butter noodles and ramen soup. If you love peanut butter noodles this will be your new favourite variation of ramen. Its also relatively nutritious from the minced turkey, spinach, mushrooms, low sodium chicken stock and natural peanut butter. This recipe uses staple pantry ingredients so it should be easy enough to whip up without breaking the bank.

With 2019 right around the corner its time for new challenges and changes. After 3 years of using my iPhone to take photos I have finally taken the leap and invested in a new camera. I wanted something mirrorless so it wouldn’t be heavy or bulky. I also needed something simple as its my first camera. Lastly, it needed to be a wifi compatible camera so I could easily transfer the photos to my phone to upload them to instagram. The Sony a6000 checked all the boxes! These are the first food photos taken with my new camera, so it can only be improved from here, right? I am quite happy with how they turned out, but I have so much to learn. Its a completely different language…aperture, shutter speed, ISO? But I cannot wait to learn 🙂 If anyone has any tips or tricks please feel free to DM me on instagram, all help is welcomed.

Back to the dish! My favourite part is the broth. It is really easy to make yet it still has so many layers ad depth to it. This is due to the use of sweet, sour, spicy, creamy and salt. They all come together to form a well balanced broth, which is the perfect vessel for the noodles. I use 2 mr. noodles instant ramen packs (37 cents each), I’m sure a Japanese grandmother would not approve but I think they do the trick just fine.

Ingredients:

-4 cups chicken broth
-7oz coconut milk from a can (1/2 can)
-1 tbs canola oil
-1/3 cup creamy peanut butter
-2 tbs sweet red chili pepper sauce
1
/4 cup low sodium soy sauce
-2 tbs fish sauce
-2 tbs honey
-1 tsp sesame sauce
-1 tbs sriracha
-2 tbs hoisin
-1 tbs oyster sauce
-3 cups fresh spinach
-1 carton of cremini mushrooms, sliced
-2 cloves garlic, minced
-1cm piece of fresh ginger, ground
-1 lime
-2 packs mr noodles, discard the seasoning mix
-toasted sesame seeds
-2 spring green onions, sliced white and green parts
-2 eggs
-minced turkey, cooked (optional)

Directions:

In a bowl combine: soy, peanut butter, fish sauce, sesame, sriracha, hoisin and oyster sauce. Stir till combined, the peanut butter will be the hardest to integrate. Set aside.

In a large pot over medium high heat add 1 tbs canola oil, once its hot add the garlic and ginger. Stir till fragrant, about 1 minute. Then add the chicken stock. To this add the peanut butter mixture and stir everything together. Bring to a gentle simmer and turn down the heat to medium-low. Cover and let look for 10 minutes.

Uncover and add the coconut milk, spinach, mushrooms and noodles. Use a fork to separate the noodles. The broth is done when the noodles are done, about 3-4 minutes. Finish with the juice of one lime.

For added protein top with half a soft boiled egg, or minced turkey, or both.

Garnish with toasted sesame seeds, fresh scallions and lime. Enjoy!

One Comment Add yours

  1. I’ve never tried to make my own Ramen. Sounds easy enough. I’ll give it a try!

    Like

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