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Peanut Butter Ramen
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Peanut Butter Ramen

35 minPour 2Nutri-Score C€€
par @laurengall_1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • chicken (cut into strips)Autres300 g
  • oil (for frying)Épicerie15 ml
  • garlic (peeled and minced)Fruits et légumes4 morceaux
  • peanut butter (smooth)Épicerie60 g
  • soy sauce (poured in)Épicerie30 ml
  • red Thai curry pasteÉpicerie10 g
  • chili pasteÉpicerie5 g
  • coconut creamÉpicerie200 ml
  • honey (one squeeze)Épicerie15 ml
  • ramen noodlesCéréales200 g
  • baby cornFruits et légumes100 g
  • mushrooms (sliced)Fruits et légumes100 g
  • broccoli (cut into florets)Fruits et légumes150 g
  • gyozaProduits frais6 morceaux
  • egg (boiled)Produits laitiers2 morceaux

par portion

Nutrition

768kcal

Glucides
65 g
Protéines
43 g
Lipides
38 g

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5
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