Ingredients
- 3 Tbsp smooth peanut butter
- 2 Tbsp Miso paste
- 2 tsp grated ginger
- 2 cloves minced garlic
- 1/2 tsp chilli flakes
- 1 vegetable stock cube
- 1-2 Tbsp Yeo's Sesame oil
- 400ml coconut milk
- 350g instant noodles (or any other noodles)
- 1 bunch Bok Choy (chopped)
- 2 cobs corn (kernels removed and charred)
- 2 spring onions (chopped)
- Handful coriander
- Sesame seeds (for garnish)
- Chilli crisp (optional for serving)
- Soy sauce (optional)
Method
- Heat 1 Tbsp of sesame oil in a large saucepan over medium heat. Add garlic, ginger and chilli flakes.
- Meanwhile, combine the peanut butter and miso with a little hot water to make a smooth paste. Add to the pan, followed by the coconut milk. Stir well. Add 4 cups of hot water and the stock cube to the pan and taste. At this stage you may wish to add a little soy sauce and an extra splash of sesame oil for flavour.
- Increase heat to medium/high. Once the broth is simmering, add the noodles and bok choy. You may need to add a little extra hot water to cover the noodles. Continue simmering until the noodles are cooked.
- Serve into bowls and top ramen with charred corn, spring onions, coriander and sesame seeds and chilli crisp if using. Enjoy!
Product used in recipe
- ABC - ABC SESAME OIL 195ML
