Creamy Peanut Butter Ramen

Ingredients

• 2 cloves Garlic (finely minced)
• 1/4 cup Fresh Coriander (chopped, plus extra for garnish)
• 2 stalks Spring Onions (chopped, white and green parts)
• 1/4 cup Pepperoni (chopped, optional)
• 1 tablespoon Vegetable Oil (neutral oil for sautéing)
• 1.5 tablespoons Red Thai Curry Paste (store‑bought)
• 1 tablespoon Peanut Butter (creamy style)
• 1/4 cup Coconut Milk (full‑fat)
• 2 cups Chicken Broth (low‑sodium; water can be used as a lighter option)
• 1 packet Korean Ramen Packet (any instant ramen noodles can be used)
• 5 pieces Leftover Momo Dumplings (pre‑cooked; can use frozen dumplings)
• 1 pinch Salt (to taste)
• 1 teaspoon Soy Sauce (low‑sodium, optional splash)
• 3 leaves Pork Choy Leaves (washed and torn)
• 1 drizzle Chili Oil (homemade or store‑bought)
• 1 tablespoon Fresh Lemon Juice (squeezed from about half a lemon)

Instructions

1. Prepare Ingredients

   Finely chop the garlic cloves, spring onions, fresh coriander, and optional pepperoni. Set each aside in separate bowls.

   Time: PT10M

2. Sauté Garlic and Pepperoni

   Place the pot over medium heat, add 1 tbsp oil, and heat until shimmering. Reduce to low heat, add the minced garlic and sauté for a few seconds until fragrant, then add the chopped pepperoni and stir‑fry for about 1 minute.

   Time: PT3M

   Temperature: Medium

3. Add Curry Paste, Peanut Butter and Coconut Milk

   Stir in 1½ tbsp red Thai curry paste, then add 1 tbsp creamy peanut butter followed by ¼ cup coconut milk. Mix gently until the peanut butter fully incorporates into the broth.

   Time: PT2M

   Temperature: Medium

4. Add Broth and Bring to Boil

   Pour in 2 cups low‑sodium chicken broth (or water) and increase the heat. Bring the mixture to a rolling boil, stirring occasionally.

   Time: PT5M

   Temperature: High

5. Cook Noodles and Dumplings

   Add one packet of instant ramen noodles, gently flip them, then add the leftover momo dumplings. Season with a pinch of salt and a splash (≈1 tsp) soy sauce. Reduce heat to low and simmer for 4–5 minutes until the noodles are al dente.

   Time: PT5M

   Temperature: Low

6. Add Pork Choy

   Tear a few pork choy leaves, add them to the pot, and press down so they soak up the broth. Cook for about 1 minute until wilted but still bright.

   Time: PT1M

   Temperature: Low

7. Finish and Serve

   Turn off the heat. Sprinkle the chopped spring onions and fresh coriander on top, drizzle a generous amount of chili oil, and squeeze in 1 tbsp fresh lemon juice. Serve immediately in bowls.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

12 g

Carbohydrates

53 g

Fat

27 g

Fiber

2 g