Creamy Vegan Peanut Sesame Ramen with Vegetables

Summary

Ingredients

• 375 g ramen noodles
• 200 g edamame
• 2 carrot (s)
• 3 tablespoon, heaped peanut butter
• 80 ml soy sauce
• 200 ml water
• 2 tablespoon sesame oil
• 3 tablespoon lemon juice
• 7 tablespoon maple syrup
• 3 tablespoon, leveled cornstarch
• 1 clove garlic
• 0.5 teaspoon ½ pepper, ground
• some oil for frying
• some sesame

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Instructions

1. Mix the water, soy sauce, cornstarch, maple syrup, sesame oil, lemon juice and the peanut butter with a whisk to make a sauce. Press or cut the garlic clove and add.
2. Peel the carrots with a vegetable peeler or spiral peeler and cut into thin strips.
3. Cook the ramen for half the time indicated on the package and drain.
4. Heat some oil in a pan and fry the frozen edamame for 2 minutes. Add the sauce and simmer briefly over medium heat. Then add the pasta and carrot strips to the pan. Stir often while it simmering so that the sauce is evenly distributed over the ramen. When the sauce is creamy and well spread, remove it from the heat.
5. Garnish with a handful of sesame seeds on the plate.
6. Tips: Agave syrup is also suitable instead of maple syrup.
7. The recipe can be combined with different types of vegetables, tofu, shrimp, chicken or the like.