Cook your noodles whilst you prepare your ramen
Heat the olive oil in a wok or pan
Add garlic and ginger
Saute for a few seconds the add curry paste
Dissolve 2 stock cubes in kettle boiled 500 ml water
Also dissolve the peanut butter
Add to your paste
Top up with another 500 ml kettle boiled water
Add 1 tin of coconut milk
Add dried red chillies for flavour (optional)
Add the soy sauce and agave
Add your veggies (don't need to cook them as they're much nicer crunchy than soggy)
Add cooked noodles
Squeeze out a lime's juice (trick: if you squeeze into your hand you can easily catch the seeds)
Garnish & serve hot
Ingredients
Directions
Cook your noodles whilst you prepare your ramen
Heat the olive oil in a wok or pan
Add garlic and ginger
Saute for a few seconds the add curry paste
Dissolve 2 stock cubes in kettle boiled 500 ml water
Also dissolve the peanut butter
Add to your paste
Top up with another 500 ml kettle boiled water
Add 1 tin of coconut milk
Add dried red chillies for flavour (optional)
Add the soy sauce and agave
Add your veggies (don't need to cook them as they're much nicer crunchy than soggy)
Add cooked noodles
Squeeze out a lime's juice (trick: if you squeeze into your hand you can easily catch the seeds)
Garnish & serve hot
