• 2 tbsp toasted #sesame oil
  • 1 brown onion
  • 2 cloves #garlic
  • 3/4 tbsp red curry paste
  • 1 cube vegetable bouillon + 1-liter water (or 1-liter vegetable stock)
  • 3/4 tbsp minced ginger
  • 3/4 lime, juice
  • 1 tbsp coconut sugar
  • 1/2 tbsp rice vinegar
  • 200 ml of coconut milk
  • 3 tbsp #soy sauce
  • 1 heaping tbsp peanut butter
  • 150 g #ramen #noodles
  • salt & pepper

To serve:

  • fried tofu
  • sliced scallion
  • cilantro


  1. Heat the sesame oil in a big pot (this one’s from our Infinite Chef Collection). Chop the onion finely and sautée on medium heat until translucent. Add minced garlic and cook for another minute or so. Then add red curry paste + vegetable bouillon (crumble it a bit) and let cook for 1-2 minuted while stirring, until dissolved. Add the water and bring to boiling.
  2. Add minced ginger, lime juice, coconut sugar, rice vinegar, coconut milk, soy sauce, peanut butter, and pepper. Let simmer for ~5-10 minutes or until fragrant. Taste and adjust the flavors.
  3. Add the ramen noodles to the broth and let cook for a ~3-4 minutes or until just soft.
  4. Meanwhile, fry the tofu until browned and crispy. Add a splash of soy sauce and maple syrup towards the end.
  5. Scoop up the ramen in deep bowls and top with tofu, sliced scallion, and fresh cilantro. Enjoy hot!
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