Peanut Butter Ramen by @alfiecooks_

40 min

4 servings

🫗

44 ml

Sesame oil

🫚

45 g

Ginger

🧄

15 g

Garlic cloves

🧅

100 g

Spring onions

🌶️

5 ml

Chilli oil

🫙

5 g

Turmeric

🥢

30 ml

Soy sauce

🥣

10 g

Miso paste

🥜

32 g

Peanut butter

🍯

15 g

Tahini

🍲

1.3 l

Vegetable stock

🥥

200 ml

Coconut milk

🍋

67 g

Lime

🍬

13 g

Sugar

🧂

Salt

⚫

Pepper

🍲

400 g

Firm tofu

🌽

100 g

Cornflour

🥦

Broccoli

🥬

Pak choi

🍜

400 g

Rice noodles

🌱

Toasted sesame seeds

🌿

Fresh coriander

  1. Mince
    • Sesame oil
    • Ginger
    • Garlic cloves

    Mince garlic, ginger & chilli; fry in sesame oil.

  2. Mix
    • Miso paste
    • Peanut butter
    • Tahini

    Mix stock, miso, tahini, peanut butter; add coconut milk.

  3. Season
    • Turmeric
    • Soy sauce
    • Sugar

    Season with soy sauce, turmeric, pepper, sugar; simmer.

  4. Season
    • Lime
    • Firm tofu

    Season lime juice; prepare tofu glaze with water.

  5. Slice
    • Firm tofu
    • Cornflour

    Slice tofu, coat in cornflour, fry; add to glaze.

  6. Cook
    • Spring onions
    • Rice noodles
    • Broccoli

    Cook noodles + veg; slice spring onion, toast sesame seeds.

  7. Assemble
    • Firm tofu
    • Rice noodles
    • Spring onions

    Assemble: noodles, broth, tofu, veg, garnishes.

Peanut Butter Ramen by @alfiecooks_

40 min

4 servings

🫗

44 ml

Sesame oil

🫚

45 g

Ginger

🧄

15 g

Garlic cloves

🧅

100 g

Spring onions

🌶️

5 ml

Chilli oil

🫙

5 g

Turmeric

🥢

30 ml

Soy sauce

🥣

10 g

Miso paste

🥜

32 g

Peanut butter

🍯

15 g

Tahini

🍲

1.3 l

Vegetable stock

🥥

200 ml

Coconut milk

🍋

67 g

Lime

🍬

13 g

Sugar

🧂

Salt

⚫

Pepper

🍲

400 g

Firm tofu

🌽

100 g

Cornflour

🥦

Broccoli

🥬

Pak choi

🍜

400 g

Rice noodles

🌱

Toasted sesame seeds

🌿

Fresh coriander

Preparation Steps

  1. Step 1/7

    Mince garlic, ginger & chilli; fry in sesame oil.

  2. Step 2/7

    Mix stock, miso, tahini, peanut butter; add coconut milk.

  3. Step 3/7

    Season with soy sauce, turmeric, pepper, sugar; simmer.

  4. Step 4/7

    Season lime juice; prepare tofu glaze with water.

  5. Step 5/7

    Slice tofu, coat in cornflour, fry; add to glaze.

  6. Step 6/7

    Cook noodles + veg; slice spring onion, toast sesame seeds.

  7. Step 7/7

    Assemble: noodles, broth, tofu, veg, garnishes.

Composition

Ingredients

Types

Oil, Vegetables, Condiments, Spices, Other, Dairy, Fruits, Protein

Ingredients

Sesame oil, Ginger, Garlic cloves, Spring onions, Chilli oil, Turmeric, Soy sauce, Miso paste, Peanut butter, Tahini, Vegetable stock, Coconut milk, Lime, Sugar, Salt, Pepper, Firm tofu, Cornflour, Broccoli, Pak Choi, Rice noodles, Toasted sesame seeds, Fresh coriander

Allergens

Soy, Peanuts, Sesame, Coconut

Dietetics

Dietary regimen

Vegan, Vegetarian

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Knife, Frying pan, Pot

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Winter

Origin

Source

Platform

instagram

Original Creator

@alfiecooks_

Origin

Cuisine

Asian

Geographic

to inform

Various

Aspect

Texture

Crunchy, Smooth

Flavors

Bitter, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : , fridge : 3-4 days (in an airtight container), freezer : up to 1 month (without toppings,in a freezer-safe container)