Although a simple seaweed-based stock, dashi takes this ramen to a whole new culinary level that will set a new standard for you in Japanese cooking. Swirled with coconut cream, garlic, ginger, chilli & a special UCOOK ramen base, the pak choi, tofu & egg noodles all slurp up this umami-fied broth. Just like you will, Chef!
Coconut & Peanut Ramen
Coconut & Peanut Ramen
with pak choi & chilli flakes
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Coconut Cream
- Dashi Granules
- Egg Noodles
- Fresh Chilli
- Fresh Chillies
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Non-GMO Tofu
- Onion
- Onions
- Pak Choi
- Peanuts
- Ramen Base
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
TASTY TOFU
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and set aside. Return the pan to medium heat. Toast the peanuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PAK CHOI
Roughly slice the stems of the pak choi and cut the leaves in half lengthways.
DELISH DASHI DISH
Return the pan to a medium heat with a drizzle of oil. When hot, fry the onions and the pak choi stems until charred and softening, 5-6 minutes (shifting occasionally). Add the garlic, the ginger and some of the sliced chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Add the dashi granules, the coconut cream, the ramen base and 100ml [200ml]|#7DA0D7 of water. Simmer until slightly reduced, 3-4 minutes (stirring occasionally). Add the egg noodles, pak choi leaves, and the crispy tofu. Mix until the pak choi leaves are wilted, 1-2 minutes. Season.
BOWL ‘EM OVER
Bowl up the saucy noodles and veg. Top with the toasted peanuts and some of the remaining chilli (to taste) and there you have it, Chef!
Egg Noodles - 1 cake
Non-GMO Tofu - 110g
Peanuts - 20g
Onion - 1
Pak Choi - 150g
Garlic Clove - 1
Fresh Ginger - 10g
Fresh Chilli - 1
Dashi Granules - 5ml
Coconut Cream - 200ml
Ramen Base - 30ml
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
TASTY TOFU
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and set aside. Return the pan to medium heat. Toast the peanuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PAK CHOI
Roughly slice the stems of the pak choi and cut the leaves in half lengthways.
DELISH DASHI DISH
Return the pan to a medium heat with a drizzle of oil. When hot, fry the onions and the pak choi stems until charred and softening, 5-6 minutes (shifting occasionally). Add the garlic, the ginger and some of the sliced chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Add the dashi granules, the coconut cream, the ramen base and 100ml [200ml]|#7DA0D7 of water. Simmer until slightly reduced, 3-4 minutes (stirring occasionally). Add the egg noodles, pak choi leaves, and the crispy tofu. Mix until the pak choi leaves are wilted, 1-2 minutes. Season.
BOWL ‘EM OVER
Bowl up the saucy noodles and veg. Top with the toasted peanuts and some of the remaining chilli (to taste) and there you have it, Chef!
Egg Noodles - 2 cakes
Non-GMO Tofu - 200g
Peanuts - 40g
Onion - 1
Pak Choi - 300g
Garlic Clove - 1
Fresh Ginger - 20g
Fresh Chilli - 1
Dashi Granules - 10ml
Coconut Cream - 400ml
Ramen Base - 60ml
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
TASTY TOFU
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and set aside. Return the pan to medium heat. Toast the peanuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PAK CHOI
Roughly slice the stems of the pak choi and cut the leaves in half lengthways.
DELISH DASHI DISH
Return the pan to a medium heat with a drizzle of oil. When hot, fry the onions and the pak choi stems until charred and softening, 6-7 minutes (shifting occasionally). Add the garlic, the ginger and some of the sliced chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Add the dashi granules, the coconut cream, the ramen base and 300ml [400ml]|#7DA0D7 of water. Simmer until slightly reduced, 4-5 minutes (stirring occasionally). Add the egg noodles, pak choi leaves, and the crispy tofu. Mix until the pak choi leaves are wilted, 1-2 minutes. Season.
BOWL ‘EM OVER
Bowl up the saucy noodles and veg. Top with the toasted peanuts and some of the remaining chilli (to taste) and there you have it, Chef!
Egg Noodles - 3 cakes
Non-GMO Tofu - 330g
Peanuts - 60g
Onions - 2
Pak Choi - 450g
Garlic Cloves - 2
Fresh Ginger - 30g
Fresh Chillies - 2
Dashi Granules - 15ml
Coconut Cream - 600ml
Ramen Base - 90ml
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
TASTY TOFU
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and set aside. Return the pan to medium heat. Toast the peanuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PAK CHOI
Roughly slice the stems of the pak choi and cut the leaves in half lengthways.
DELISH DASHI DISH
Return the pan to a medium heat with a drizzle of oil. When hot, fry the onions and the pak choi stems until charred and softening, 6-7 minutes (shifting occasionally). Add the garlic, the ginger and some of the sliced chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Add the dashi granules, the coconut cream, the ramen base and 300ml [400ml]|#7DA0D7 of water. Simmer until slightly reduced, 4-5 minutes (stirring occasionally). Add the egg noodles, pak choi leaves, and the crispy tofu. Mix until the pak choi leaves are wilted, 1-2 minutes. Season.
BOWL ‘EM OVER
Bowl up the saucy noodles and veg. Top with the toasted peanuts and some of the remaining chilli (to taste) and there you have it, Chef!
Egg Noodles - 4 cakes
Non-GMO Tofu - 440g
Peanuts - 80g
Onions - 2
Pak Choi - 600g
Garlic Cloves - 2
Fresh Ginger - 40g
Fresh Chillies - 2
Dashi Granules - 20ml
Coconut Cream - 800ml
Ramen Base - 120ml
Woolies Products in this dish
