Creamy vegan peanut sesame ramen with vegetables

Ingredients for 4 servings:

• 375 g ramen noodles
• 200g edamame
• 2 carrots
• 3 tbsp, heaped peanut butter
• 80 ml soy sauce
• 200 ml water
• 2 tbsp sesame oil
• 3 tbsp lemon juice
• 7 tbsp maple syrup
• 3 tbsp, leveled cornstarch
• 1 clove(s) garlic
• ½ tsp pepper
• some oil for frying
• some sesame

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Whisk together the water, soy sauce, cornstarch, maple syrup, sesame oil, lemon juice, and peanut butter to form a sauce. Press or slice the garlic clove and add it. Peel the carrots with a vegetable peeler or spiral peeler and cut into thin strips. Cook the ramen for half the cooking time as directed on the package and drain. Heat a little oil in a pan and fry the frozen edamame for 2 minutes. Add the sauce and simmer briefly over medium heat. Then add the noodles and carrot strips to the pan. Stir frequently while simmering to ensure the sauce is evenly distributed over the ramen. When the sauce is creamy and well-distributed, remove from the heat. Garnish with a handful of sesame seeds on the plate. Tips: You can also use agave syrup instead of maple syrup. This recipe can be combined with various vegetables, tofu, shrimp, chicken, or similar ingredients.