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peanut & coconut chilli ramen

I'm calling this ramen only because it's visually masquerading as ramen, in all other aspects its flavours are more Thai than Japanese. Whatever its called its delicious!

if you love a fresh healthy bowl of noodley zing then this is for you!

Here's how.......

serves 4

Ingredients for the broth

Coconut oil

1 tin of light coconut milk

2 heaped tbsp smooth peanut butter

4 tbsp soy sauce

4 tbsp lime juice

3 tbsp fish sauce

2 tsp brown or palm sugar

2 chicken stock cubes

400ml boiling water

fat thumb sized piece of ginger grated

2 tsp minced galangal

3 fat cloves of garlic grated

2 banana shallots sliced thinly

2 bashed lemon grass stalks

2 green chilli’s

1 Birdseye chilli

4 kaffir lime leaves

1 tsp ground coriander

Ingredients to top the broth

3 sheets medium egg noodles

handful chopped spring onion

4 eggs

2 handfuls edamame beans

handful chopped red chillis

handful chopped green chillis

2 heads of pak choi

Large handful fresh chopped coriander

teaspoon of black sesame seeds (optional)

Method for broth

Gently fry shallots, 2 green chillis, birds eye chilli, garlic, galangal, ginger and lemongrass until shallots have softened in coconut oil.

Add ground coriander, soy sauce, lime juice, fish sauce and palm sugar stir until sugar dissolves.

Add peanut butter and coconut milk and heat until simmering. add lime leaves, water and stock cubes, bring to a slow simmer for 10 minutes. now add dry noodles to the broth. and torn fresh coriander.

soft boil 4 eggs, shell and halve (6 minutes)

In a frying pan add a tsp of coconut oil, on a medium heat add seasoned and halved Pak Choi, cook for a few minutes until slightly charred and wilted. now add edamame beans to warm through.


add a ladle of broth to each bowl and equal quantities of noodles. top up with broth.

now to each bowl add soft boiled halved eggs, spring onion, raw red and green chillies, edamame beans, and Pak Choi, sprinkle eggs with black sesame if you have it.

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