Bosh's Vegan Spicy Peanut Butter Ramen

Always on the look out for quick ramen recipes for my teenage son, and Bosh's vegan Spicy Peanut Butter Ramen and on Facebook reels fits the bill.

The Bosh recipe calls for cooking the noodles first, adding a little of the noodle water to make a thick sauce, and using the noodle seasoning instead of stock.  I tweaked this a little to make a more filling noodle soup.

Serves 1

1 layer of noodles

1 tbsp unflavoured oil

2 garlic cloves

1 tbsp sesame seeds

1 tbsp chilli flakes

1 tsp peanut butter

1 tbsp vinegar

1-2 tbsp soy sauce

1 tbsp maple syrup

Vegetable stock cube

500ml boiling water

Handful chopped greens (optional)

Heat the oil in a small saucepan. Stir in the garlic and chilli, and turn off the heat.

Stir in the peanut butter, vinegar, maple syrup, crumbled vegetable stock cube, sesame seeds, soy sauce, and 500ml boiling water.  

Add the noodles and cook for 4-5 minutes, or the recommended cooking time.

Serve

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