Satay Thai Ramen

I'm not lying when I say this is the best dish I've ever made. If I was blindfolded eating this, I'd easily think it was at an authentic Thai or Japanese restaurant. The only downside to this dish is how many pots are involved but it's worth it. Next time I make this, I'll try cooking the noodles in the broth. I'm all about saving time on dishes.

I originally got this recipe from the coolest Aussie couple who travel the globe. You can find them on YouTube or Instagram at: Flying The Nest. I changed up a couple things from their original recipe and you can to. I'll make those notes below. Enough chit chat, let's get cooking!

Ingredients:

Olive Oil

3 cloves garlic minced

2 tsp fresh ginger minced

2 tbsp red thai curry paste

4 cups vegetable stock

1 can coconut milk

1/2 cup peanut butter

2 tbsp soy sauce

1 tbsp honey

1/2 large lemon

2 cups mushrooms

1 bunch broccolini cut into smaller pieces

2 chicken breasts cubed

1 package Japanese Udon Noodles (Picture of the packaging at the bottom)

Green onions for garnish

Peanuts for garnish

Salt & Pepper to taste

Cayenne Pepper (Optional)

Instructions

1. Broth

• Heat a drizzle of olive oil in a large pot on medium heat, stir in the garlic and ginger, cook for a couple minutes or until fragrant

• Stir in the curry paste, cook for 2 minutes

• Add coconut milk and vegetable stock, stir with a whisk. Once combined add peanut butter, soy sauce, lemon juice, and honey.

• Stir and let simmer while you move on to the veggies and protein

2. Veggies & Protein

(You can use whatever vegetables and protein you want. Tofu, shrimp, asparagus, onion, etc)

• Heat olive oil in a frying pan, add chicken and cook until it isn't raw. (8-10 minutes) I added a splash of soy sauce, some extra ginger, and salt / pepper to season.

• Once the chicken is cooked add broccolini and mushrooms. Cook until broccolini is tender and add to the large pot of broth.

3. Noodles

• Heat a large pot of water and season well with salt

• Once water is boiling, add udon noodles, and cook for 8 minutes or until tender and drain

• Add noodles to the broth and veggies.

• Once everything is combined let it sit for a couple minutes before serving.

We topped our meal with chives, peanuts, and cayenne. The spice was a nice addition at the end.

I am still new to writing recipes so I hope this all made sense. Feel free to message me with any questions. I'm off to eat a bowl of leftovers!

The unabashed cook,

Anna