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Black Bean + Peanut Butter Ramen
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Black Bean + Peanut Butter Ramen
Rated 4.5 stars by 2 users
Ingredients
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1 tbsp sesame oil
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A thumb of fresh ginger, grated
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3 garlic cloves, grated
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3 spring onions, finely chopped
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½ red chilli, finely chopped (optional)
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700ml veg stock
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1 x 400g tin of coconut milk
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1 tsp turmeric
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2 tbsp soy sauce
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1 tsp miso paste
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2 tbsp peanut butter
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The juice of 1 lime, plus extra wedges to serve
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1 jar of Queen Black Beans, drained
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4 servings of rice noodles or soba noodles
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Broccoli
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Mangetout or sugarsnap peas
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Sesame seeds
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Spring onions, chopped
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Chilli oil
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Fresh coriander
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Lime wedges
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Pak choi
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Crispy onions
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Fried or soft boiled egg
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Peanut butter - tahini
FOR THE BROTH
To Serve
Other Serving Suggestions
Substitutions
Directions
Heat the sesame oil in a pan over a medium heat and cook the spring onion, garlic, ginger and chilli for 2 minutes until fragrant.
Pour in the coconut milk and veg stock and stir to combine. Then add the soy sauce, turmeric, miso paste and peanut butter and stir to combine. Simmer for 5-6 minutes, then season with lime juice.
Meanwhile, cook the noodles, broccoli and mangetout (or any greens you’d like to add) in a pan of boiling salted water for 3-4 minutes. Drain and set aside.
Add the drained beans to the stock and simmer for a couple more minutes to warm through. Check for seasoning, adding a splash more soy sauce or a squeeze of lime for freshness, if needsbe.
To serve, put the noodles at the base of your bowl and ladle over a a few spoonfuls of the broth. Top with the veg, chilli oil and coriander, plus any other garnishes you’d like. Finish with a squeeze of lime.
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