Carrot Peanut Satay Ramen

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Hetty Lui McKinnon Tenderheart A book about vegetables and unbreakable family bonds.


Ingredients

  • 1-2 tablespoons neutral oil

  • 2 garlic cloves, finely chopped

  • 1 1/2-inch (4 centimetre) piece of ginger, peeled and finely chopped

  • 3 carrots (about 9 ounces/250 grams), scrubbed and coarsely grated

  • 1 teaspoon sea salt

  • 1/2 teaspoon sugar

  • 3/4 cup 200 grams) Smooth peanut butter

  • 32 ounces (1 litre) Vegan Dashi or vegetable stock

  • 12 ounces (340 grams) instant or ramen noodles (I use PasThai or Vermicelli for Gluten Free)

  • 1 handful of Asian greens, such as baby bok boy, tatsoi or choy sum, washed and patted dry, leaves picked (substitute broccoli florets and kale if needed)

  • 1 handful of cilantro/coriander leaves

  • 2 green onions, sliced

  • 1/4 cup roasted peanuts, chopped (or cashews)

  • 4 soft-boiled eggs, halved, or sliced tofu (optional)

  • SEASONINGS

  • 4 teaspoons sugar

  • 8 teaspoons soy sauce or tamari

  • 4 teaspoons rice vinegar

  • 4 teaspoons toasted sesame oil

  • 4 teaspoons doubanjiang or chili oil

    Directions

    Heat a saucepan over medium-high heat. Drizzle with the oil and add the garlic and ginger. Cook for 1 minute until fragrant, then add the carrot, salt and sugar and cook for 3–5 minutes, until the carrot is softened and starting to caramelize. Add the peanut butter and dashi or vegetable stock and stir. Bring to a boil, then reduce the heat to low, cover and simmer for 5 minutes. This is a textured soup base—if you prefer it smooth, use a stick blender to puree.

  • Meanwhile, bring a large saucepan of salted water to a boil. Add the noodles and cook according to the package directions. Drain.

  • Lay out four bowls. In each bowl, add the following seasonings: 1 teaspoon of sugar, 2 teaspoons of soy sauce or tamari, 1 teaspoon of rice vinegar, 1 teaspoon of sesame oil and 1 teaspoon of doubanjiang or chili oil. Whisk to combine.

  • Add your greens to the broth, cook for 30 seconds, then immediately pour the broth and greens into the four bowls, on top of the seasonings, dividing it equally. Stir to combine. Divide the noodles among the bowls, top with the cilantro/coriander leaves, green onion, peanuts and soft-boiled egg, if desired. Serve immediately.