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I thought making Ramen would be difficult, however it was surprisingly easy. The family loved it too. Seeing as we can’t go out to dinner at the moment, I wanted to recreate a restaurant favourite at home.

500g Frozen Mix of broad beans, peas and edamame beans (I used M&S mix, you could use any frozen veg or fresh)

2 carrots peeled and cubed

Toasted sesame seeds (fry a couple of tablespoons of sesame seeds in a little olive oil)

3 cloves of garlic crushed

Lots of grated fresh ginger (I use at least 1 ½ inches, you can use less if you like)

½ teaspoon cumin

1 cup Tamari (wheat free soy sauce)

2 Tablespoons stock powder

4 Cups boiling water

½ cup Rice Mirin or Rice Wine Vinegar

4 Tablespoons maple syrup

3 Tablespoons peanut butter

4 Tablespoons Coconut Palm Sugar

Sprinkling mixed herbs

Rice noodles. I used instant rice noodles.

In a large saucepan, heat some olive oil and fry the carrots, garlic and ginger for a few minutes. Add the cumin. Then add the tamari, stock powder, boiling water, rice mirin, maple syrup, peanut butter, coconut palm sugar and herbs. Bring all to the boil. Add the frozen veg and allow to cook according to the instructions. In the meantime, cook the rice noodles and add to the pot. Serve with crispy tofu.

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