Vegan Ramen

Step 1.

In a large pot, heat the olive oil on medium high. Then add the chopped garlic and grated ginger. Saute, reducing heat as needed for a minute or 2 to cook the garlic.

Step 2.

Now, add the green curry paste, and stir it into the garlic and ginger. Cook for another minute.

Step 3.

Then add 3 cups of vegetable broth and the coconut milk. Stir to combine everything. Reduce heat to low and simmer.

Step 4.

Next, in a medium sized bowl, whisk together the Bega Smooth Peanut Butter and the remaining cup of broth.

Step 5.

Add the peanut butter and broth to the pot and whisk to combine.

Step 6.

Then add the soy sauce, agave and lime juice. Simmer on low for 5-10 minutes to develop the flavours. Taste and adjust seasonings. Add a pinch of salt if needed or more lime juice or agave if needed.

Step 7.

Cook the ramen noodles according to package directions and add them to the sauce.

Step 8.

Top with shredded purple cabbage and garnish with purple cabbage, lime, fried shallots, black and white sesame seeds and coriander.