If you love a big bowl of comforting, slurp-worthy noodles with a spicy kick, this spicy peanut butter ramen is about to become your new favourite meal! It’s rich, nutty and packed with flavour, thanks to a warming broth made with garlic, chilli, and peanut butter. Throw in some wild mushrooms, pak choi, and a jammy soft-boiled egg, and you’ve got the perfect cosy dish for chilly evenings.
Best of all? It’s super easy to make and comes together in under 30 minutes. Just cook up some medium egg noodles, let them soak up that spicy, umami-packed broth, and top it all off with a spoonful of kimchi and a drizzle of chilli oil. Ready to dig in? Let’s get cooking!
Level: Easy
Ingredients (serves 2)
- 500ml vegetable stock
- 2 handfuls wild mushrooms
- 1 medium pak choi
- 1 red chilli
- 1 spring onion
- 50g dried medium egg noodles
- 1 large garlic clove
- 1tbsp peanut butter
- 1 egg per person
- 1tbsp kimchi and dash of chilli oil per person to serve
Method
- Heat the stock in a saucepan on medium heat.
- Chop up the mushrooms, wash the pak choi, and add them to the pan. Remove the seeds from the chilli and finely slice it. Chop up the spring onion. Put the chilli and spring onion to one side.
- After five minutes, add the noodles to the pan.
- While the noodles are cooking, boil the eggs in another saucepan. Finely chop up the garlic then add to the pan with the ramen.
- Mix in the peanut butter.
- Pour the ramen into two bowls. De-shell the boiled eggs and place on top of the ramen. Add the chilli, spring onions, kimchi and chilli oil.
