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Fresh pre-cut ingredients
20 minutes

Fresh Ramen Noodles with Peanut Butter Sauce

King Oyster Mushrooms & Roasted Broccoli

Cooking time

20 minutes

Servings

2/4

Calories

660 /serving

Nothing beats the snap, swirl and chew of fresh ramen noodles. They shine in this super-simple sauce made up of peanut butter, hoisin and rice vinegar. It hits all the taste buds in tandem with rich nutty flavours, dark sweetness and acidic tang. The rest is up to the vegetables, and they’ve got you covered. Roasted broccoli is aromatic with sweet, gingery sesame spices, while king oyster mushrooms sear to a wonderfully nibbly texture. In 20 minutes, noodles with oodles of pleasure.

We will send you:

  • 400g Broccoli florets
  • 1 Bunch of cilantro
  • 100g King oyster mushrooms
  • 30ml Rice vinegar
  • 30g Peanut butter
  • 45ml Hoisin sauce
  • 225g Fresh ramen noodles
  • 13g Asian Aromatics spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika, ginger, black pepper)

Contains: Peanuts, Sesame, Soy, Wheat

You will need:

Large pot
Large pan
Strainer
Whisk
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
18 g
Saturated Fat
2 g
Sodium
1670 mg
Total Carb
104 g
Sugars
20 g
Protein
24 g
Fibre
8 g
Preparation
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Roast the broccoli
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Halve the broccoli florets if large. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
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Mise en place
Meanwhile, halve the mushrooms lengthwise; slice crosswise on an angle into ¼ inch slices. Roughly chop the cilantro leaves and stems.
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Boil the noodles
Add the noodles to the pot of boiling water, separating the strands as you add them. Boil, stirring frequently, 1 to 3 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
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Sear the mushrooms
In a large pan, heat a drizzle of oil on medium-high. Sear the mushrooms, 4 to 5 min., until browned and tender. Reduce the heat to medium.
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Make the sauce
To the pan of mushrooms, add the vinegar, hoisin, ½ the reserved cooking water and the peanut butter. Cook, whisking constantly, 30 to 45 sec., until combined. Add ½ the cilantro, the remaining spices and S&P; stir well.
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Combine the noodles & serve
To the pan of sauce, add the noodles and broccoli; toss well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the noodles between your bowls. Garnish with the remaining cilantro. Bon appétit!