Recipes​

  • GourmetGlow

PEANUT YUZU RAMEN: DF


This is a tried and tested staple in our household. Its soothing and just begs to be eaten. It can easily be adapted for vegetarians or vegans by substituting the fish stock for vegetable stock and replacing the cockle popcorn with fried Tofu (omit the quails eggs). I’ve tried it with several different toppings including chicken and salmon so let your imagination go wild!


Ingredients:


Ramen:

3 Bunches Ramen Noodles

3 Tbsp Peanut Butter

1 Can Coconut Milk

3 Tbsp Shoyu Soy Sauce

200ml Fish Stock

2 Tbsp Yuzu Juice

1 Tbsp Grapeseed Oil

Sesame Oil to coat noodles


Paste:

2 Shallots

2 Sticks Lemongrass

Thumb Ginger

1 Red Chilli

Zest of 1 Lime

1 Tsp Turmeric

2 Cloves Garlic

Bunch Coriander Stalks

Cockle Popcorn:

2 Tbsp Cornflour

2 Tbsp Plain Flour

1tsp Wasabi Powder

Salt/ Pepper

Oil for Frying

4 handfuls of shelled raw cockles.


Garnish:

Quails Egg

Julienne Vegetables

Coriander


Method:

Cook the noodles in boiling water until al dente, dress with sesame oil and keep warm Blend paste ingredients. Fry in grapeseed oil until aromatic. Add the fish stock and coconut milk and bring to a simmer. Take off the heat and refrigerate overnight to infuse. Next day, strain the stock. Add the peanut butter, Yuzu Juice and Shoya Soy sauce to taste. Keep warm Mix Flours, Wasabi and seasoning. Coat the cockles in the flour mix and shake off the excess. Heat Oil for deep frying and fry for 30 seconds in batches. Drain and sprinkle with salt. Fry the quail’s eggs Put a portion of noodles in a bowl, ladle over some broth, add the vegetables, popcorn and a quail’s egg. Sprinkle with Yuzu juice and Chopped Coriander to serve.

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