Sun Jun 16 2024
Gochujang Peanut Ramen Noodles
This flavourful gochujang peanut ramen represents comfort food at it’s best. The broth is creamy and delicious, topped with roasted cauliflower.
SERVINGS:
COOKING TIME:
Ingredients
Roasted Cauliflower
- 500 g cauliflower, cut into small florets
- 1 tbsp neutral oil
- salt to taste
Broth
- 2 tbsp neutral oil
- 4 green onions, sliced
- 1/2 green chili, finely chopped
- 5 garlic cloves, finely chopped
- 2 tbsp ginger, grated
- 2 tbsp gochujang paste
- 1 tsp chines five spices
- 1 tsp brown sugar
- 2 tbsp peanut butter
- 3 cups vegetable broth
- 1 cups coconut milk
- 100 g pak choi
Other
- 180 g noodles, of choice
- 1/2 green chili, sliced
- 60 g peanuts, roughly chopped
- 1 green onion, sliced
Instructions
- Preheat the oven to 225 degrees celsius and line a large baking sheet with parchment paper.
- Toss the cauliflower with oil and salt, and spread evenly onto the baking sheet. Roast until tender and browned around the edges, about 25 minutes.
- Cook the noodles according to package instructions.
- Meanwhile make the broth, heat a large pot with oil to medium-high heat. Add the green onion and chili and cook until softened, about 2 minutes. Add garlic and ginger and cook until fragrant, about 1 minute.
- Add the gochujang, five spices and sugar and stir frequently until the gochujang deepens in color, about 2 minutes.
- Stir in peanut butter and vegetable broth, whisking everything together until there are no lumps.
- Lastly add coconut milk and pak choi and bring the broth to a simmer, stir well to combine. Leave to simmer until pak choi is tender, the leaves should be just wilted, about 3 minuts.
- To serve, portion out the broth, noodles and roasted cauliflower then top with peanuts, chili and green onion.