EBT-Friendly: 100% of ingredients

From Saloni Kukreja

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Quick, satisfying, and seriously flavor-packed! These spicy peanut coconut noodles come together in minutes with a rich, creamy broth that’s nutty, spicy, and deeply savory. Perfect for when you’re craving bold Asian-inspired flavors without the takeout wait.

Ingredients:

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•   100 g ramen noodles
•   2 tbsp peanut butter
•   1/2 cup coconut milk
•   1/2 cup water
•   2 tbsp chili oil
•   6 cloves garlic (minced)
•   1 inch ginger (grated)
•   2 stalks green onion (plus more for garnish)
•   1.5 tbsp sugar
•   2 tsp lime juice
•   1 stock cube
•   1 tbsp soy sauce
•   1 tsp coriander powder
•   1 tsp sesame oil
•   salt (to taste)
•   2 tsp sesame seeds (for garnish)
•   chopped peanuts (for garnish)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Cook the noodles: Bring a pot of water to a boil. Add 100g ramen noodles and cook for 4-5 minutes until tender. Drain, rinse under cold water, and set aside.
2. Make the broth: In a pan, heat a splash of neutral oil over medium heat. Add minced garlic, grated ginger, and the white parts of the green onions (reserve the green tops for garnish). Sauté for about 1 minute until fragrant.
3. Add coriander powder and cook for another 30 seconds.
4. Pour in ½ cup water, soy sauce, and the stock cube. Bring to a simmer, stirring to dissolve the stock cube.
5. Once simmering, add peanut butter and chili oil. Stir until smooth and well combined. Adjust seasonings to taste.
6. Add coconut milk and let the broth simmer on low flame for 2-3 minutes, allowing the flavors to meld.
7. Remove the pan from the heat. Stir in lime juice, sesame oil, and sugar (if using).
8. Assemble: Place the cooked noodles in a serving bowl. Ladle the hot broth over the noodles.
9. Garnish with chopped peanuts, the reserved green onion tops, sesame seeds, and an extra drizzle of chili oil. Serve immediately and enjoy!