Ingredients for 4 people:

  • 1 tbsp Sunflower oil
  • 3 cloves of garlic finely chopped
  • 1.5 tsp Ginger grated
  • 2 tsp Green curry paste
  • 950ml Vegetable broth
  • 1 can Coconut milk (full of fat)
  • 50g Peanut butter
  • 2 tbsp Soy sauce
  • 2 tbsp Agave Syrup
  • Juice of 2 limes
  • 350g ramen noodles
  • 200g chestnut mushrooms
  • 2 spring onions in rings
  • 1 red pepper (optional)
  • 200g Spinach
  • 120g of bean sprouts
  • Sesame seeds black
  • 1 cup Brocco Cress (or Ghoa Cress)


Heat the oil in a large pan over medium heat and add the garlic and grated ginger. Fry for about 2 minutes. Then add the green curry paste and stir well through the ginger and garlic, fry the paste for 1 minute. Then add 800 ml vegetable stock and the coconut milk. Stir well and let it simmer on low heat.

Then mix the peanut butter and the remaining stock with a whisk. When the peanut butter is dissolved, it can be added to the pan. Now add the soy sauce, the agave syrup and the lime juice. Bring the broth to taste with salt and pepper. Then add the ramen to the pan and cook them according to the instructions on the packaging. Let the vegetables cook for the last 2-3 minutes.

Divide the Thai peanut Ramen into Bowls and garnish with Brocco Cress (or Ghoa Cress), sesame seeds and, if desired, peanuts.

Enjoy your meal!