Health-Nut Ramen: Thai Peanut Ramen
Peanut butter is a great way to improve heart health. It contains omega-6, lowers bad cholesterol and promotes good blood vessel function (which can help prevent heart & vascular disease). I never thought to include it in a ramen but the result was delicious.
One tip with this recipe is to mix the peanut butter and 1 cup of broth in a separate bowl before hand to help break it up. It will be thick at first but you can either blend or whisk together before pouring it into the ramen.
Typical ramen noodles are not gluten-free. I used rice noodles for my bowl instead while keeping the ramen for my fiancé. I have yet to find a gluten-free ramen noodle so if anyone has any great brand recommendations please send my way!
Thai Peanut Ramen
Ingredients
Ramen
- 2 package ramen noodles or rice noodles for gf option
- 4 cups vegetable broth low sodium
- 1 tbsp red curry paste
- 1 can coconut milk full fat
- 1/2 cup peanut butter smooth
- 3 tbsp olive oil
- 4 cloves garlic chopped
- 1 tbsp ginger grated
- 3 tbsp soy sauce or tamari for gf option
- 2 limes juiced
Ramen Toppings
- 8 oz shiitake mushrooms cooked in oil on fry pan with salt
- 4 tbsp sesame seeds white
- 1/2 cup green onions chopped
- 1/2 cup cilantro chopped
- 1 cup corn
- 1 block firm tofu pressed and cut into cubes
Instructions
- In a large soup pot, add olive oil, chopped garlic and ginger over medium-high heat. Cook for a few minutes then add curry paste and cook for another 2 minutes.
- Add 3 cups of vegetable broth and canned coconut milk to soup pot. Stir to combine and reduce heat to a low simmer.
- In a medium sized mixing bowl whisk together remaining cup of broth and peanut butter or blend in blender. Add the mixture to the soup pot and continue to whisk to combine.
- Add soy sauce, lime juice, and agave to pot and cook for 10 minutes over simmer. Taste broth as you go to see if anything need to be adjusted.
- Right before serving, add noddles to pot and cook 1 minute less than package directs. Divide into 2 bowls then top with toppings (make sure to fry mushrooms with oil and salt in a pan before you add). Serve with additional lime wedges if desired.
