Peanut Satay Ramen

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Peanut Satay Ramen. Yet another piping hot bowl of Ramen, a Thai one this time though. This bowl of ramen has a creamy, perfectly thick texture to it. The nutty flavor from the peanuts is not at all overpowering but heavenly. It definitely tastes Thai enough to make you feel you cooked something authentic. The spice from the chili-infused oil gives that extra oomph to this bowl of noodle soup. The broth is simmered with vegetables to get an amazing blend of flavors.

Traditionally made with pork or any other meat and chicken stock, this is a vegetarian yet equally amazing recipe for Peanut Satay Ramen. 

Ramen is amazing, full of flavors, and a very inspiring type of food. The art of making a good enough bowl of Ramen requires love and dedication. Some also think it has a very strict set of rules. The only thing strict about ramen is getting all the components well blended with each other, the noodles, the broth, the flavorings, the toppings all these components when well complimented with each other yield an amazing bowl of Ramen. It does not have to be just Asian flavors, playing with your own native ingredients will also give an amazing set of results.

Do give this recipe a try. Enjoy!


PREP TIME: 10-15 minutes

COOK TIME:  20-25 minutes

SERVES: 3 servings

 Level : Medium

Cuisine : Thai

Course : Main Course

Recipe Notes:

Tags

· Veg  Cuisine Veg

Ingredients For Peanut Satay Ramen 

  • Ramen noodles 1 packet (200 grams)
  • Peanut Butter 2 Tbsps 
  • Veggies of your choice (I used cabbage, carrots for this bowl)
  • Mushrooms 3-4 heads
  • Ginger 1 inch, finely chopped
  • Garlic 6-7 cloves, finely chopped
  • Green onion 3 stems
  • Water for the broth 4 cups
  • Soy Sauce 3 tsp
  • Oil for cooking 1 tbsp
  • Red chilli powder 2 Tsps
  • Black Pepper powder 1 tsp
  • Ajinomoto 1 Tsp
  • Salt to taste
  • Sugar as per taste

HOW TO MAKE 

  • Boil water for noodles. Once it starts boiling add salt. When the water starts vigorously boiling, add your noodles. Cook till they are almost done. They should have a springy, chewy texture.
  • While your noodles are boiling, prepare the broth. In a deep pan, add oil. Keep the flame very low and add the chili powder and black pepper powder. Let the flavors fuse into the oil. 
  • After a minute or so, add in the ginger and garlic. Add a few spring onion greens as well. Saute for 1-2 minutes.
  • Turn up the flame to high and add in your mushrooms along with the veggies. Stir fry until they turn a little soft. 
  • Add in the 4 cups of water. Bring it to a boil then turn down the flame and simmer. Add in the peanut butter and mix until completely incorporated. Add salt and ajinomoto to taste. Simmer for 10-15 minutes.
  • Prepare your Ramen bowls. Add in 1 tsp of Soy sauce in each bowl. Mix in 1/2 tsp of sugar. Whisk these together.
  • Ladle in piping hot Peanut Satay Broth into the bowl. Add in the noodles as per serving. Sprinkle coriander leaves and spring onion greens. Top with some toasted sesame seeds and crushed roasted peanuts.
  • Enjoy!

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