THAI PEANUT CURRY RAMEN


Ramen noodles topped with tofu and vegetables in a tasty Thai peanut sauce. Dried Thai chilis are a must have for Asian cooking, and can be found in Asian markets or Amazon. I used 1.5 chili peppers in this dish to make it medium-hot. Rice noodles can be substituted for ramen, as well as any vegetable combination you prefer. No rules, just yum.

INGREDIENTS

12 oz dry ramen noodles(4-5 bundles)

14 oz extra firm tofu

1 onion, chopped

2 carrots, sliced

2 cloves garlic, minced

1" fresh ginger, grated

1-2 Thai chilis, deseeded & chopped

1 tsp cumin

1 tsp coriander powder

1 tsp paprika

1/2 tsp cinnamon

1/2 tsp turmeric

15 oz can coconut milk

1.5 cups vegetable broth

1/3 cup peanut butter

1 tsp vegan fish sauce(or soy sauce)

1 Tbs sugar

3 baby bok choy, roughly chopped

1 red pepper, deseeded & chopped

1 cup shelled edamame

Chopped peanuts, cilantro, scallions and lime wedges for serving(optional)

DIRECTIONS

1. Drain, press and pat dry tofu then cut into cubes. Cook ramen noodles according to package directions. Set aside in cold water.


2. In a large skillet/wok over medium-high heat with 1 Tbsp oil, cook tofu until browned, approximately 4 to 5 minutes per side. Remove from skillet and set aside.


3. Add another 1 Tbsp oil to skillet. Sauté onions and carrots approximately 3 to 4 minutes. Add garlic, ginger and Thai chilis to skillet and continue to sauté for 1 to 2 minutes. Add spices(cumin, coriander, paprika, cinnamon and tumeric) and cook, stirring continuously, for 1 minute to release the aromatics. Stir in coconut milk, broth, peanut butter, vegan fish sauce and sugar. Stir until sauce is smooth. Bring to a boil, reduce heat to medium-low, cover and simmer for 8 minutes.


4. Stir in baby bok choy, red pepper and edamame. Return to boil then reduce heat to medium-low, cover and simmer another 8 minutes. Return tofu to skillet, stir and cook until heated through, approximately 1-2 minutes.

5. To serve, drain noodles and place into serving bowls. Ladle Thai Peanut Curry over noodles then top with sliced scallions, chopped cilantro, chopped peanut and a lime wedge.


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