A moorish bowl of ramen noods, packed full of flavour and veggie goodness! An easy/cost effective dish using pantry essentials, at its core is dried instant ramen, fresh veggies and the most insane peanut sauce. You will not be missing the meat on this one!
VEGAN PEANUT RAMEN NOODLES
Course: Main Course
Cuisine: Chinese, Thai
Keyword: noodles, vegan
1 tsp grated ginger
1 garlic clove sliced
1/2 courgette thinly slices
1/2 bell pepper thinly sliced
1 handful of tenderstem broccoli
1 chopped red chilli optional
2 pack dried instant ramen
4 spring onions thinly sliced
1 small handful chives chopped
1 tsp + more for serving Mann's Got Munch chilli garlic oil regular oil will be fine if you don't have
1 tsp fresh lime juice
3 tbsp soy sauce
1/2 tbsp rice wine vinegar
1/2 tsp sugar
2 tsp peanut butter
1 tsp Mann's Got Munch chilli garlic oil regular chilli oil or sesame oil will be fine if you don't have
couple ice cubes to stop it splitting and some water to loosen
For the sauce- In a wizzy blend up all the ingredients including the ice cubes and a splash of water until smooth. Set aside for later.
In a saucepan bring some water to a boil (for the ramen).
In a wok or large pan heat 1tsp of the oil on medium – high, add in the sliced garlic, ginger and the white part of the sliced spring onion (you will add the green part later). Cook for a few min.
Add in the veggies and stir fry for a few minutes. Meanwhile add the instant ramen to the boiling water cook 1 min under package guidance as they will cook further in the wok/pan.
Drain the ramen and add to the wok along with the sauce. Stir fry for a min then finally add the sliced green part of the spring onion and chopped chives. Serve with a drizzle of Mann's Got Munch Chilli Garlic Oil.