07/01/2021
PEANUT SATAY RAMEN.
Chilly winters calls for spicy hot Ramen in a giant bowl.
This vegan recipe surely is a surprise and easy to make at home.
Definitely give it a try.
Cheers 🍻
Ingredients:
250 gms chestnut mushrooms
60-75 gms toasty salted peanuts
2 heap tbsp peanut butter
2 portions of egg noodles
1.5 Lt. Of vegetable broth.
1 cup heap of bean sprouts.
1 tbsp chilli oil
2 tbsp soy sause
2 tbsp vinegar
2 tbsp brown sugar
150 gms of tofu.
1 cup chopped spring onions
1 cup cilantro
2 softboiled eggs(exactly 6 mins)
Process:
1.Start with 1 tbsp olive oil, add sliced mushrooms until it softens then add tofu and mix well till it browns up.
2. Add peanut butter to the mix, and mix in the vegetable broth. And let it come to boil.
3. In a seperate pan, boil the noodles and keep them ready.
4. For each serving, mix together 1 tbsp soy sause, 1 tbsp brown sugar, 1 tbsp vinegar, 1 tsp sesame oil and mix in with the single portion of noodles.
5. Add in the mushrooms and peanut butter broth to the bowl of noodles and mix well.
6. Top it with bean sprouts, crushed salty peanuts, soft boiled eggs, drizzle some chilli oil, and sprinkle a handful of cilantro and spring onions.
Optional: you can add crispy fried onions and toasted sesame seeds to enhance the crunchy elements.
Enjoyyyy!!!!
