The Spicy Peanut Semi-Instant Ramen is effortless. Cozy. Built from ingredients you can (or morally should) find in any kitchen. Just combine hot water, a few pantry staples and, of course, some Juicy plant-based meat. That’s it. We’re done. Ok. Go on now.
Serves
1
Prep time
25min
Ingredients
Marbles
1 Juicy Marbles Thick-Cut Filet
1 tsp neutral oil
½ tsp salt
¼ tsp cracked black pepper
Spicy Peanut Broth
1 tbsp smooth peanut butter
1 tbsp light soy sauce
2 tsp chili oil (or crispy chili oil)
½ tsp white granulated sugar
white part of 1 spring onion (finely sliced)
350ml vegetable or mushroom stock (dilute 1/2 stock cube in boiling water, or use homemade stock)
50ml unsweetened soy, oat or coconut milk
1 tsp lime juice (or rice vinegar)
1 serving ramen or udon noodles
Extras
½ cup / 50 g mushrooms, tenderstem broccoli, bok choy, snap pea, cooked edamame or thinly sliced chinese/savoy cabbage
1 tbsp sweetcorn (drained and rinsed)
1 tsp crispy chili oil
Green part of 1spring onion (finely sliced)
Fresh coriander (optional)
Method
Marbles
Heat oil in a non-stick pan over medium heat.
Season Thick-Cut Filet with salt and pepper on all sides.
Add Thick-Cut Filet to hot pan and cook 7-9 minutes, until nicely browned on all sides.
Cut into slices or, pull apart with a fork.
Spicy Peanut Stock
Combine peanut butter, light soy sauce, chili oil, sugar and white parts of the spring onion in a deep bowl. Mix to combine.
Add water and stock cube to a saucepan and bring to a boil.
Add noodles to the boiling stock and cook according to package instructions.
Once the noodles are cooked, stir in the plant milk.
Strain the vegetable stock into the bowl and whisk well to combine with the rest of the ingredients. Start with a small amount of liquid to create a paste, then gradually add the rest. Taste and adjust the seasoning - add more water or lime juice, if the broth is too salty.
Top with Thick-Cut Filet, cooked noodles, your choice of vegetables, sliced spring onions, and extra chili oil for some heat.
