Veggie Satay Ramen
3 garlic cloves, crushed
1 tsp grated ginger
2 heaping TB of thai red curry paste
4 cups veggie stock
1 can coconut milk
1/2 cup peanut butter
2 TB soy sauce
2 TB maple syrup
1 lemon, squeezed
1 package mushrooms, sliced
1 cup Broccolini or Broccoli
1 red bell pepper, julienned
1 package silken tofu (optional)
2 packages Udon noodles (enough for 2-3 people)
Green onions, chopped
Add garlic & ginger to a pot, sauté until browned, about 3 minutes.
Add red curry paste and sauté together for about a minute, then add the veggie stock, coconut milk and peanut butter.
Bring to a boil while stirring until peanut butter is melted into the broth. Next mix in the soy sauce, maple syrup, and lemon. Set to simmer.
In a separate pan sauté broccoli, peppers, and mushrooms, until slightly browned.
In a separate pot bring water to a boil and boil udon noodles per package instructions. Strain.
Add the veggies, tofu (if using), and noodles into the broth pot. Serve with any and all garnish.
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