Carrot peanut satay ramen

January 14, 2024

   

We're still working our way through the recipes that Cindy has bookmarked in Tenderheart and we used a quiet Sunday evening to take a crack at this carrot satay ramen. I'm always apprehensive about noodle soup dishes, but the prep is remarkably simple here: you make a big pot of peanutty stock, cook your noodles separately and then combine in a bowl with some extra condiments. 

This was superb, the carrots provide a bit of sweetness, but the peanut butter is really key - what dish is not improved by a few big globs of peanut butter? It definitely works here. I even whipped up some jammy eggs to really finish things off. Add a bit of crunch from some roasted peanuts on top and you've really got yourself a treat. We will absolutely be making this again soon.

Carrot peanut satay ramen

(a recipe from Hetty McKinnon's Tenderheart,

also published in the Sydney Morning Herald)

2 tablespoons sunflower oil

2 garlic cloves, crushed

1 tablespoon of minced ginger

250g of carrots, grated

1 teaspoon salt

1/2 teaspoon sugar

200g peanut butter

1 litre of vegetable stock (or vegan dashi if you can be bothered making it - there's a recipe in Tenderheart)

350g ramen noodles

1 bunch of bok choi, roughly chopped

1/4 cup roasted peanuts

4-6 soft-boiled eggs

Seasonings

1 tablespoon sugar

1 tablespoon rice wine vinegar

1 tablespoon sesame oil

1 tablespoon chilli oil

2 tablespoons tamari

Heat the sunflower oil in a large saucepan and add the garlic and ginger, cooking for a minute until fragrant. Throw in the carrot, salt and sugar and cook things down for about 5 minutes, until it's nice and soft. 

Add the peanut butter and stock and stir things together. Bring it to the boil, stirring often, and then cover and simmer for five minutes. Add the greens when it's done and you're basically ready to serve up.

In the meantime, prepare the noodles as directed in a separate pot - ours were just a few minutes in boiling water. Drain them and start to build your bowls! 

Add a teaspoon of sugar, rice wine vinegar, sesame oil, chilli oil and a couple of tamari to each bowl and whisk together. Pop a quarter of the broth into each bowl and combine with the seasonings, add a quarter of the noodles, top with peanuts and your egg and serve.