Easy Peanut Butter Ramen

It’s time to upgrade those bland and boring instant noodles! For this amazing ramen we use peanut butter to create a delicious broth, which we serve with the noodles, crispy tofu and blanched pak choi. Incredible.

Ingredients

-1 person+

Metric

Method

1. 1

   Add the tofu, cornflour and small pinches of salt and pepper to a mixing bowl. Stir until the tofu is covered in the cornflour.

   
2. 2

   Heat a drizzle of oil in a wok on a medium heat. When the oil is hot, add the tofu and fry on all sides for 10 minutes or until golden and crispy. Then transfer the tofu to a bowl.

   
3. 3

   Wipe the wok clean, then add 500ml (2 cups) of hot water to the wok. Stir in the seasoning sachet from the instant noodles and bring the broth to a boil.

   
4. 4

   Add the noodles and cook for 3-4 minutes, loosening the noodles as they cook.

   
5. 5

   Meanwhile, add the sliced pak choi to a saucepan of boiling water and cook for 2-3 minutes or until tender, then remove and set aside.

   
6. 6

   Next, add the peanut butter and soy sauce to a serving bowl. Stir to combine, then use a ladle to gradually pour the broth into the bowl (keep the noodles in the wok), stirring as you go with a spoon to mix the peanut butter mixture into the broth. Note: it’s important to do this in stages to prevent the peanut butter from splitting.

   
7. 7

   Keep stirring until the peanut butter mixture has fully combined with the broth, then drop in the noodles and top with the pak choi, crispy tofu and a drizzle of chilli oil. Yum!