Creamy Peanut Ramen Image

Creamy Peanut Ramen

Ingredients

Peanut Sauce

  • ⅓ cup peanut butter OR
    ¼ cup peanut butter powder + ¼ cup water
  • 4-6 tablespoons water
  • 1 tablespoon soy sauce/tamari/miso paste
  • 1 tablespoon lime juice
  • 1 tablespoon rice vinegar
  • 2 teaspoons WYW Date Powder
  • 1” nub fresh ginger root
  • 3 garlic cloves
  • 1 green onion
  • crushed red pepper or Thai chilis, to taste

Bowl

  • rice ramen
  • frozen broccoli
  • frozen shelled edamame
  • frozen bell pepper
  • shredded carrots
  • sesame seeds
  • WYW Sriracha

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Date Powder

Date Powder

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Sriracha Chili Sauce

Sriracha Chili Sauce

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Method

To prepare the peanut sauce, add everything to a blender and blend until smooth. This one keeps very well in the fridge so make a double batch!

To prepare the bowl, bring an oversized pot of water to a boil and throw in 1-2 ramen noodle blocks. We love the Lotus Foods brand. Allow these to cook for about 5 minutes, using a fork to break them apart once they start to soften.

Then add some frozen broccoli, bell peppers, and shelled edamame to the water with the ramen noodles. Let this simmer a couple minutes longer, and then strain it out and transfer to a bowl. Toss with peanut sauce and shredded carrots. Sprinkle on some sesame seeds and enjoy!

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Creamy Peanut Ramen

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