🥜 ¼ cup peanut butter (smooth or crunchy)
🛢 1 tablespoon sesame oil (or olive oil)
🧄 2 cloves garlic, minced
🌿 1 teaspoon grated ginger
🥣 2 tablespoons soy sauce (or tamari for gluten-free)
🌶 1 teaspoon sriracha or chili paste (adjust for heat)
🍯 1 tablespoon maple syrup or agave (optional, for balance)
🥥 1 cup coconut milk (full-fat for creaminess)
💦 2 cups vegetable broth or water
🍋 1 tablespoon lime juice (for freshness)
For the Ramen & Toppings:
🍜 200g ramen noodles (or soba/rice noodles for GF)
🥕 1 small carrot, julienned
🥬 1 cup bok choy, chopped
🍄 ½ cup mushrooms, sliced
🌿 ¼ cup fresh cilantro or Thai basil
🥜 ¼ cup crushed peanuts (for garnish)
🌶 Extra chili flakes or sriracha (for spice lovers!)
Instructions
1. Prepare the Broth
1️⃣ In a large pot, heat sesame oil over medium heat.
2️⃣ Add garlic and ginger, sauté for 1 minute until fragrant.
3️⃣ Stir in peanut butter, soy sauce, sriracha, and maple syrup, cooking for 1 more minute.
4️⃣ Pour in coconut milk and vegetable broth, stirring until smooth.
5️⃣ Bring to a gentle simmer and let cook for 5 minutes.
2. Cook the Noodles & Vegetables
1️⃣ While the broth simmers, cook the ramen noodles according to package instructions.
2️⃣ Add mushrooms, bok choy, and carrots to the broth, cooking for 3-5 minutes until tender.
