Spicy peanut butter & corn ramen

• vegetable or sunflower oil2 tsp tsp
• ginger↗2 tsp grated tsp

  grated

• garlic cloves↗3

  crushed

• gochujang↗1 tbsp tbsp
• smooth peanut butter↗2 tbsp tbsp
• coconut milk↗400g can g

  can

• soy sauce↗2 tsp tsp
• soft brown sugar↗1 tsp tsp
• fish sauce↗few shakes of

  few shakes of (optional), or 1 tbsp miso paste if vegetarian

• lime↗1

  2 ‘cheeks’ cut away, and the remainder juiced

• chilli oil1 tsp tsp

  plus a drizzle to serve (optional)

• frozen sweetcorn↗150g g
• pak choi↗1

  or choi sum, sliced

• eggs↗2
• ramen noodles↗200g g
• coriandersmall bunch of

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a large saucepan. Add the ginger and garlic and sizzle gently for a minute, without letting the garlic colour. Stir in the gochujang and peanut butter, add a large spoonful of the coconut cream from the top of the can of milk. Once smooth and well combined, stir in the remaining coconut milk, the soy sauce, sugar, fish sauce or miso if using, and the lime juice. Leave to simmer gently.

2. 2

   Meanwhile, heat 1 tsp chilli oil in a frying pan and add the sweetcorn along with a pinch of salt. Fry over a medium heat until the sweetcorn starts to caramelise, about 8-10 mins. Push the corn to one side of the pan and add the pak choi, fry for a few minutes to soften the leaves.

3. 3

   Heat a small pan of water until boiling. Gently boil the eggs for 7 mins, then remove from the water with a slotted spoon and plunge into cold water. Set aside until you’re ready to serve.

4. 4

   Add the noodles to the pan of hot water and cook until just al dente. Drain and divide the noodles between soup or ramen bowls. Ladle the soup on top, spoon over the sweetcorn and place the pak choi on one side of each bowl. Peel and halve the eggs and place on top of the noodles. Add some fresh coriander and a cheek of lime each. Drizzle with a little more chilli oil if you like.