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Peanut Butter Ramen
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Peanut Butter Ramen

35 Min.Für 2Nutri-Score C€€
von @laurengall_1 Import0 Mal gekocht
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was Sie brauchen

Zutaten

2 Personen
  • chicken (cut into strips)Andere300 g
  • oil (for frying)Vorräte15 ml
  • garlic (peeled and minced)Obst & Gemüse4 Stücke
  • peanut butter (smooth)Vorräte60 g
  • soy sauce (poured in)Vorräte30 ml
  • red Thai curry pasteVorräte10 g
  • chili pasteVorräte5 g
  • coconut creamVorräte200 ml
  • honey (one squeeze)Vorräte15 ml
  • ramen noodlesGetreide200 g
  • baby cornObst & Gemüse100 g
  • mushrooms (sliced)Obst & Gemüse100 g
  • broccoli (cut into florets)Obst & Gemüse150 g
  • gyozaFrischeprodukte6 Stücke
  • egg (boiled)Milchprodukte2 Stücke

pro Portion

Nährwerte

768kcal

Kohlenhydrate
65 g
Eiweiß
43 g
Fett
38 g

Schritt für Schritt

Zubereitung

  1. Fry the chicken

    • Heat a bit of oil in a pan.
    • Fry the chicken strips for a little while until lightly coloured.
    • Take the chicken off the heat — it will finish cooking in the broth.
    Schritt 1

  2. Make the sauce

    • Add 4 cloves of minced garlic to the pan.
    • Add 2 tablespoons of peanut butter and let it heat through.
    • Pour in the soy sauce.
    • Add 2 teaspoons of red Thai curry paste.
    • Add 1 teaspoon of chili paste.
    • Add the coconut cream and mix everything together.
    Schritt 2

  3. Simmer the broth

    • Let the sauce simmer for a few minutes.
    • Add the chicken back in so it finishes cooking through.
    • Leave it to simmer for about 10–15 minutes.
    • Add one squeeze of honey and stir in.
    Schritt 3

  4. Boil the vegetables and noodles

    • Bring a pot of water to the boil.
    • Add the baby corn, mushrooms and broccoli.
    • Cook the ramen noodles in boiling water.
    Schritt 4

  5. Plate up

    • Ladle the broth into bowls.
    • Add the noodles and broccoli.
    • Top with the chicken, gyoza and a boiled egg.
    • Serve hot.
    Schritt 5
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