Spicy Peanut Butter and Corn Ramen
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, switch to miso to make it vegetarian.
Method
Based on 2 servings, adjust as needed.
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 the 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.
- Ingredients
- Based on 2 servings
-
400g Coconut Milk, canned 1x Sainsbury's Coconut Milk 400ml -
3 Garlic Cloves, crushed 1x Sainsbury's Garlic -
2tsp Soy Sauce 1x Sainsbury's Dark Soy Sauce 150ml -
2tsp Grated Ginger, grated 1x Sainsbury's Ginger 100g -
2tbsp Smooth Peanut Butter 1x Sainsbury's Peanut Butter Smooth 340g -
1tbsp Gochujang 1x Sun Hee Gochujang Sun Dried Red Chilli Paste 170g -
1tsp Soft Brown Sugar 1x Sainsbury's Fairtrade Light Soft Brown Sugar 500g -
1 tablespoon Fish Sauce, optional, or 1 tbsp miso paste if vegetarian 1x Blue Dragon Fish Sauce 150ml -
1 Lime, 2 'cheeks' cut away, and the remainder juiced 1x Sainsbury's Limes -
150g Frozen Sweetcorn 1x Sainsbury's Sweetcorn, Super Sweet 1kg -
2 Eggs 1x Sainsbury's British Free Range Eggs Medium x6 -
200g Ramen Noodles 1x itsu Ramen Noodles 250g -
1 Pak Choi, or Choi Sum, sliced 1x Sainsbury's Pak Choi 250g -
10g Coriander, to serve 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
2tsp Vegetable 1x Sainsbury's Vegetable Oil 1L -
0.5 tsp Chilli Oil, plus a drizzle to serve 1x Lee Kum Kee Chiu Chow Chilli Oil 170g