I am definitely guilty of gaining some “pandemic pounds”. So some of my New Year’s Resolutions have been to lose weight, get back to the gym, and incorporate new recipes to my repertoire. Honestly, I hate cooking. Therefore I tend to stick to my handful of items that are easy to make and I know are tasty. I’m aiming to try at least 1 new recipe a month, and although I know I’ll have some Pinterest fails, the wins I will share. Please feel free to share your favorite recipes in the comments, I’m grateful for all the inspiration I can get!

This month I was inspired by my friends making their own ramen broths. I took a Thai Peanut Ramen recipe and altered it to be a bit healthier and lighter. This recipe is very versatile, and a great way to use up leftover veggies. Tofu or meat can also be added.

Total time: 30 mins

Servings: 3-6 (depends on how much you want to eat. I finished it in 3, but they were large servicings)

Ingredients:
Olive oil – for sautéing veggies
3 cloves garlic, chopped
1 teaspoon ginger powder
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne powder (optional)
2 tablespoons hot curry spice paste
4 cups low sodium veggie broth
1 can lite coconut milk
8 tablespoons peanut butter powder
Juice of 2 limes
Sliced mushrooms
Other veggies as desired (in photo onions, red bell pepper, and spinach were added)
3 packets of ramen noodles
Chopped peanuts (optional)

Instructions:

1. In a large pot, heat olive oil on medium heat. Add mushrooms, garlic, and any other veggies that require sautéing. Reduce heat if needed, and cook for about 3 minutes, or until veggies are slightly softened.
2. Add the curry paste and stir into veggies.
3. Add 3 cups of the veggie broth and the coconut milk. Stir to combine. Reduce heat to low and simmer.
4. In a medium bowl mix the powdered peanut butter with the remaining 1 cup of veggie broth.
5. Add the peanut butter mixture, turmeric, ginger powder, ground coriander, and cayenne powder to the pot and stir to combine.
6. Add the juice of 2 limes, and simmer on low 5-10 minutes. Taste and adjust seasoning as desired. A pinch of salt may be needed.
7. Right before serving, add the ramen noodles and any veggies that just need quick cookings (such as spinach). Cook noodles according to package directions. Most only need 2-3 minutes.
8. Top individual servings with chopped peanuts. Serve and enjoy!

Please note: Ramen noodles do not hold well for leftovers. If you plan on leftovers, split the broth before adding noodles, and add the noodles while reheating the broth the next day. For me, I split the broth into 3 portions (2 portions went into glass containers, 3rd stayed in the pot for immediate meal).