Peanut Butter Ramen With Smokey Garlic & Sesame Tempeh, Pak Choi, Toasted Peanuts & Lime

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Boil your kettle then take out two saucepans and a large frying pan. Pour boiling water from your kettle into one of your saucepans and place over a medium-high heat. 

STEP 2

Place your frying pan over a medium heat and dry fry (without oil) the peanuts to toast. Set aside and roughly crush or chop. Meanwhile crumble the tempeh into small pieces into a bowl. Wipe your frying pan clean, place back over a medium-high heat and add a drizzle of oil. Add the crumbled tempeh and cook until brown and crispy, around 6-8 minutes. Add the tempeh marinade and cook for a further 1 minute to combine. Season with a splash of soy sauce or salt at the end if you like (optional).

STEP 3

Slice off the base of the pak choi and separate the leaves and wash them well. Slice any very large ones lengthways down the middle.  

STEP 4

Add the noodles to your saucepan with boiling water and cook until al dente, around 5 minutes. Taste to ensure they're cooked, then drain and set aside. You can rinse them or toss through some oil to stop them from sticking.

STEP 5

Pour the peanut butter broth into a separate saucepan along with 400ml of water and the pak choi leaves. Heat until piping hot and the greens are tender, around 5 minutes.

STEP 6

To serve, ladle the hot broth, noodles and pak choi into large bowls. Top with the tempeh, peanuts, a squeeze of fresh lime and drizzle over any of remaining aromatic oil from the fried tempeh. Enjoy!