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Spicy peanut butter & corn ramen

A serving of spicy peanut butter & corn ramen

Spicy peanut butter & corn ramen

Name: Spicy peanut butter & corn ramen
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 2 tsp vegetable or sunflower oil; 2 tsp grated ginger; 3 garlic cloves crushed; 1 tbsp gochujang; 2 tbsp smooth peanut butter; 400g can coconut milk; 2 tsp soy sauce; 1 tsp soft brown sugar; few shakes of fish sauce (optional), or 1 tbsp miso paste if vegetarian; 1 lime 2 ‘cheeks’ cut away, and the remainder juiced; 1 tsp chilli oil plus a drizzle to serve (optional); 150g frozen sweetcorn; 1 pak choi or choi sum, sliced; 2 eggs; 200g ramen noodles; small bunch of coriander to serve

Cassie Best

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Serves 2

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.5 out of 5.19 ratingsRate

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Make a warming noodle soup which is sure to pack a punch – it’s spicy, sweet, nutty and savoury all in one slurp! The fish sauce adds a subtle layer of umami

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tsp vegetable or sunflower oil
2 tsp grated ginger
3 garlic cloves

crushed
1 tbsp gochujang
2 tbsp smooth peanut butter
400g can coconut milk
2 tsp soy sauce
1 tsp soft brown sugar
few shakes of fish sauce

(optional), or 1 tbsp miso paste if vegetarian
1 lime

2 ‘cheeks’ cut away, and the remainder juiced
1 tsp chilli oil

plus a drizzle to serve (optional)
150g frozen sweetcorn
1 pak choi

or choi sum, sliced
2 eggs
200g ramen noodles
small bunch of coriander

to serve

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Nutrition: Per serving

kcal993
fat53g
saturates33g
carbs96g
sugars14g
fibre9g

high
protein29g
salt2.47g

Method

step 1

Heat the oil in a large saucepan. Add the ginger and garlic and sizzle gently for a minute, without letting the garlic colour. Stir in the gochujang and peanut butter, add a large spoonful of the coconut cream from the top of the can of milk. Once smooth and well combined, stir in the remaining coconut milk, the soy sauce, sugar, fish sauce or miso if using, and the lime juice. Leave to simmer gently.
step 2

Meanwhile, heat 1 tsp chilli oil in a frying pan and add the sweetcorn along with a pinch of salt. Fry over a medium heat until the sweetcorn starts to caramelise, about 8-10 mins. Push the corn to one side of the pan and add the pak choi, fry for a few minutes to soften the leaves.
step 3

Heat a small pan of water until boiling. Gently boil the eggs for 7 mins, then remove from the water with a slotted spoon and plunge into cold water. Set aside until you’re ready to serve.
step 4

Add the noodles to the pan of hot water and cook until just al dente. Drain and divide the noodles between soup or ramen bowls. Ladle the soup on top, spoon over the sweetcorn and place the pak choi on one side of each bowl. Peel and halve the eggs and place on top of the noodles. Add some fresh coriander and a cheek of lime each. Drizzle with a little more chilli oil if you like.

Recipe from Good Food magazine, January 2025

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A star rating of 4.5 out of 5.19 ratings

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