Erdnuss Curry Ramen

Ingredients

Onion (Basis) 1 Whole (medium) (85 g)

Braune Mushrooms 80 g

Garlic cloves 2 Piece (6 g)

Ginger fresh (Ingwer) 1 Piece (5 g)

Sweet bell pepper red fresh (Basis) 150 g

Tamarinds, fresh 1 Piece (2 g)

1 EL

Rote Currypaste (Thai Pride) 15 g

1 EL

Peanut butter 20 g

2 EL

Coconut milk light (Exotic Food) 200 ml

Vegetable broth (Basis) 600 ml

Freshly squeezed lemon juice 20 Tablespoon (120 ml)

Juice of half a lemon

Soy sauce (Kikomann) 20 g

2 EL

Mie noodles (Bamboo Garden) 200 g

or fresh ramen noodles

Fresh cilantro (Betty Bossi) 5 g

bean sprouts 150 g

Rice vinegar (Hengstenberg) 1 Tablespoon (15 ml)

Soy sprout marinade

Sesame oil (Basis) 15 ml

1 tablespoon; bean sprout marinade

chili flakes (Spar) 1 Prise

1/2 tsp + 1 tsp soy sauce; soy sprout marinade

Smoked tofu (Alnatura) 1 packet (200 g)

Feeding power (Allgemein) 10 g

1 tbsp plus 1 tsp salt for the tofu

Preparation

1. 1

   Chop the onion and fry in a pan with oil over a medium heat, then press in the garlic, add the chopped ginger and fry for 2-3 minutes.

2. 2

   Now briefly fry the sliced mushrooms and strips of bell pepper in the pan, then add the tamarind, curry paste and peanut butter.

3. 3

   Pour in the coconut milk and vegetable stock and bring everything to the boil. Now season to taste with fresh lemon juice, soy sauce and agave syrup.

4. 4

   Rinse the sprouts under cold water, dry and mix in a bowl with the remaining ingredients. Leave to marinate until ready to serve.

5. 5

   Squeeze the tofu between a paper towel (this will make it much crispier!), tear into pieces and mix in a bowl with salt and cornflour. Fry in a pan with a little oil until crispy. Cook the ramen noodles in the broth, place in deep bowls and serve with the tofu and sprouts - done!