Spicy Peanut Butter Ramen

15 mins
Serves 2
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Directions

  1. 1Add sesame oil and chilli oil to a pan on medium heat. Add garlic, ginger, tofu, and soy sauce; cook for 5-10 minutes until golden and crispy.
  2. 2Add sesame oil and chilli oil to a pan on medium heat. Add garlic, ginger, tofu, and soy sauce; cook for 5-10 minutes until golden and crispy.
  3. 3Add sesame oil and chilli oil to a pan on medium heat. Add garlic, ginger, tofu, and soy sauce; cook for 5-10 minutes until golden and crispy.
  4. 4Meanwhile, slice pak choi in half lengthwise.
  5. 5Meanwhile, slice pak choi in half lengthwise.
  6. 6Meanwhile, slice pak choi in half lengthwise.
  7. 7Cook noodles according to package directions, adding pak choi to the same pan.
  8. 8Cook noodles according to package directions, adding pak choi to the same pan.
  9. 9Cook noodles according to package directions, adding pak choi to the same pan.
  10. 10Drain noodles and pak choi, then put them in a bowl of cold water.
  11. 11Drain noodles and pak choi, then put them in a bowl of cold water.
  12. 12Drain noodles and pak choi, then put them in a bowl of cold water.
  13. 13Remove tofu and set aside.
  14. 14Remove tofu and set aside.
  15. 15Remove tofu and set aside.
  16. 16In the same pan, add miso, peanut butter, soy sauce, and chilli oil; whisk into a paste.
  17. 17In the same pan, add miso, peanut butter, soy sauce, and chilli oil; whisk into a paste.
  18. 18In the same pan, add miso, peanut butter, soy sauce, and chilli oil; whisk into a paste.
  19. 19Gradually add hot water, whisking to remove lumps.
  20. 20Gradually add hot water, whisking to remove lumps.
  21. 21Gradually add hot water, whisking to remove lumps.
  22. 22Add soya milk and whisk again.
  23. 23Add soya milk and whisk again.
  24. 24Add soya milk and whisk again.
  25. 25Keep on medium heat until the broth is warmed through; do not boil.
  26. 26Keep on medium heat until the broth is warmed through; do not boil.
  27. 27Keep on medium heat until the broth is warmed through; do not boil.
  28. 28Drain the noodles and add to bowls. Top with the broth, tofu, and pak choi. Drizzle with chilli oil and sprinkle with spring onion and sesame seeds.
  29. 29Drain the noodles and add to bowls. Top with the broth, tofu, and pak choi. Drizzle with chilli oil and sprinkle with spring onion and sesame seeds.
  30. 30Drain the noodles and add to bowls. Top with the broth, tofu, and pak choi. Drizzle with chilli oil and sprinkle with spring onion and sesame seeds.

Ingredients

  • 2 tsp sesame oil
  • 2 tsp sesame oil
  • 2 tsp sesame oil
  • 1 tsp chilli oil
  • 1 tsp chilli oil
  • 1 tsp chilli oil
  • 2 tsp minced ginger
  • 2 tsp minced ginger
  • 2 tsp minced ginger
  • 3 cloves minced garlic
  • 3 cloves minced garlic
  • 3 cloves minced garlic
  • 200 g firm tofu, crumbled
  • 200 g firm tofu, crumbled
  • 200 g firm tofu, crumbled
  • 2 tbsp dark soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp dark soy sauce
  • 3 tbsp peanut butter
  • 3 tbsp peanut butter
  • 3 tbsp peanut butter
  • 2 tbsp miso
  • 2 tbsp miso
  • 2 tbsp miso
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp chilli oil
  • 1 tbsp chilli oil
  • 1 tbsp chilli oil
  • 450 ml water
  • 450 ml water
  • 450 ml water
  • 300 ml soya milk
  • 300 ml soya milk
  • 300 ml soya milk
  • 2 portions noodles
  • 2 portions noodles
  • 2 portions noodles
  • 2 pak choi
  • 2 pak choi
  • 2 pak choi
  • 1 chilli oil
  • 1 chilli oil
  • 1 chilli oil
  • 1 sliced spring onion
  • 1 sliced spring onion
  • 1 sliced spring onion
  • 1 sesame seeds
  • 1 sesame seeds
  • 1 sesame seeds

Equipment

large non-stick pan