Ingredients

The following ingredients have 4 Servings
  • 1/2 tbsp oil (e.g. sesame oil)
  • 1/2 large onion (diced)
  • 3 garlic cloves (minced)
  • 3/4 tbsp fresh ginger (grated)
  • 1 medium red pepper (sliced)
  • 10 oz fresh mushrooms (sliced)
  • 2 cups small cauliflower florets
  • 1 tsp curry powder (or 1 tbsp Thai curry paste)
  • 1 tsp sea salt (or less/more to taste)
  • 1/2 tsp onion powder
  • Black pepper (to taste)
  • Pinch of red pepper flakes
  • 2 cups vegetable broth
  • 6 oz ramen noodles (or rice noodles if gluten-free)
  • 1/4 cup dairy-free heavy cream (or coconut cream)
  • 1 1/2 tbsp cornstarch (or arrowroot flour (*see notes))
  • 2 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1/2 tbsp balsamic vinegar (or rice vinegar)
  • Fresh herbs and peanuts (to garnish)

Instruction

  • Heat oil in a skillet over medium heat and sauté the onion for a few minutes. Add the garlic, fresh ginger, red pepper, and mushrooms. Sauté for a further few minutes.
  • Now add cauliflower florets, all spices, and 2 cups of vegetable broth.
  • Bring to a boil and let simmer with a lid on for about 10 minutes or until the cauliflower is softened.
  • Meanwhile, cook the ramen noodles (or rice noodles) in a pot according to package instructions.
  • In a small bowl, mix dairy-free heavy creamy (or coconut cream) with cornstarch or arrowroot flour and add the mixture to the skillet (read "Notes" below).
  • Stir in peanut butter, soy sauce, and balsamic vinegar. Taste and adjust seasonings, adding more salt/pepper/spices if needed.
  • Finally, add the cooked noodles and stir to combine. Garnish with herbs and peanuts. Enjoy!