Creamy Peanut Miso Ramen

• servings: 2 portions

Ingredients

Ingredients (for 2 bowls):

2 portions of noodles - ramen noodles, udon noodles, or even just cheap packet noodles will all work a treat here

1-2 tbsp smooth peanut butter (or any nut butter you have in your cupboards)

1 tbsp miso paste

Sesame oil

1 tsp grated ginger

1 tsp grated garlic

Chilli flakes

Veg stock liquid (roughly 600ml)

200ml coconut milk

Soy sauce

Pak choi

Chili oil

Directions

Gently fry garlic, ginger hand a sprinkle of chilli flakes in a little sesame oil - normal olive oil is also fine.

Meanwhile mix together peanut butter and miso paste, loosen with a little hot water to make a smooth consistency.

Add paste to the pan and slowly mix with a little hot water until a loose consistency, then add coconut milk and veg stock liquid, so you have enough ramen stock for your servings and to cook the noodles in. Be more generous with the liquid than not so you have a soupy ramen, and just make sure to keep testing and season to taste accordingly.

Season to taste with an optional extra dash of sesame oil + 1 or 2 tbsp soy sauce etc if needed.

Add noodles and pak choi to the liquid and cook for 3 to 5 ish minutes or until ready.

Serve in to bowls with a generous drizzle of chilli oil and optional garnishes!