Peanut ramen

This vegan bowl of goodness is perfect for a chilly evening. For an extra protein punch, scatter a spoonful of roasted cashews or peanuts over the top before serving.

Ingredients

Serves: 4

Ready in: 25 mins

VEGAN

• 3 garlic cloves, sliced
• Small pack of fresh coriander, leaves picked and stalks finely chopped to get 1 tbsp
• 2 red chillies, 1 deseeded and finely chopped, 1 finely sliced, to serve
• 2 tsp sunflower or vegetable oil
• 2 tsp brown sugar
• 3 tbsp soy sauce
• 1 veggie stock cube, crumbled
• 400g can light coconut milk
• 75g smooth peanut butter
• 170g pack fine green beans, trimmed and halved
• 2 x 150g sachets straight-to-wok rice noodles
• 320g pack mixed vegetable stir-fry
• 2 limes, 1 juiced, 1 cut into 4 wedges, to serve

Method

1. Put the garlic, coriander stalks and chopped chilli into a deep saucepan with the oil and cook for 3-4 mins over a medium heat until fragrant and sizzling. 
2. Stir the sugar, soy sauce, stock cube and coconut milk into the pan. When the coconut milk has just started to simmer, whisk in the peanut butter until no lumps remain. Stir 800ml boiling water from the kettle into the pan and bring the sauce to the boil; simmer for 5 mins.
   
3.  Add the green beans and simmer for another 5 mins. Then add the noodles and vegetable stir-fry and cook for 3-5 mins more to heat everything through. Roughly chop half the coriander leaves and stir into the ramen along with the lime juice.
   
4.  Divide the ramen between four deep bowls. Tear the remaining coriander and scatter over the top, along with the thinly sliced chilli. Serve each dish with a lime wedge to squeeze over.