John Myers
Ingredients for 4 servings:
- 1 bunch of spring onions
- ½ garlic clove(s)
- 1 small piece(s) of ginger root
- some oil for frying
- 2 tsp spice paste (e.g. Tom Yum or Massaman Curry)
- 1 can of coconut milk (approx. 400 ml)
- 200 ml water
- 1 tsp vegetable stock powder
- 1 tbsp sesame oil, toasted
- 1 tbsp peanut butter
- 1 jar soybean sprouts or mung bean sprouts (approx. 350 g)
- 2 servings of Mie noodles
- some salt and pepper
- some sesame
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Slice the spring onions, mince the garlic, and grate the ginger. Sauté these three ingredients in a wok with a little oil. After about 5 minutes, add the seasoning paste and mix well. (I prefer to use tom yum, as it pairs perfectly with its slightly sweet and spicy flavor.) After a few minutes, add the coconut milk, water, and vegetable stock powder and stir everything well. Meanwhile, cook the mie noodles according to the package instructions. To give the ramen more thickness and a rounded umami flavor, stir in a tablespoon of peanut butter. Depending on the consistency of the peanut butter, it may take a while for it to dissolve completely. Season the mixture with salt, pepper, and toasted sesame oil, then add the bean sprouts. When the noodles are ready, toss them into the ramen and sprinkle with sesame seeds. Note: Out of personal interest, I decided to cook my own ramen that was less spicy and more umami-like, which is how I came up with the following recipe, inspired by various other sources and recipes.
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