YouTube vloggers, Kara and Nate, inspired my attempt at making peanut butter ramen. They are a couple from Nashville, Tennessee, who traveled to 100 countries by 2020. I love their wholesome videos, enjoying God's creation, and making van life enjoyable. To Kara and Nate, if you are ever back in Oklahoma, come on and visit! I alter Kara’s recipe by using black rice noodles and Justin's classic peanut butter. I also added cilantro and green onion. My dad gave it two thumbs up!👍🏾 👍🏾
Ingredients
Organic Forbidden Rice Ramen by Lotus Foods (adjust to serving size)
2 tablespoons of Justin's Classic Peanut Butter
3 cloves chopped garlic
1 inch of ginger chopped
1 tablespoon Bragg liquid aminos
2 tablespoons homemade curry ginger paste (you can use store-bought)
Chopped cilantro and onion according to taste
3 cups of homemade veggie broth (you can use store-bought)
1/4 cup Pacific Foods coconut milk
Directions
Sauté garlic and ginger for 3-5 minutes in 1/4 cup coconut milk
Add curry paste and sauté for one more minute
Add veggie broth
Add Bragg liquid aminos
Bring all to boil
Stir in peanut butter
Add ramen noodles and cook for 3 minutes. Turn off the stove and let marinate while searching for bowls and serve with cilantro and green onion. 🧑🍳
I also added seared oil-free tofu for more filling.
Pictures and recipes are by Laurel Mauldin.
#vegan #glutenfree #healthieroptions