Peanut Butter Ramen

By Kitchen Sanctuary · 25 min

Ingredients

Instructions

1. Put the eggs in cold water in a medium saucepan, bring to the boil, then simmer for 6 minutes. Move them to ice water for 5 minutes to cool, then peel and halve them.
2. Heat the sesame oil and butter in a large saucepan over medium heat until the butter melts. Add the garlic and ginger and fry for 30 seconds, stirring constantly.
3. Add the stock, peanut butter, soy sauce, sriracha, rice wine, sugar and white pepper. Stir and bring to the boil.
4. Add the instant noodles, return to the boil, then simmer for 3 minutes, stirring now and then to separate them.
5. Add the beef strips and cook for 30 seconds to heat through.
6. Use tongs to divide the noodles among bowls. Ladle the sauce and beef over them. Top each bowl with two egg halves, then garnish with spring onions, carrot, sesame seeds and chilli flakes.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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GarlicEggGingerScallionCarrotBrown sugarBeefPeanut butter