Step-by-Step Instructions

1. Boil kettle and prepare equipment

   5 min

   Boil your kettle, then take out a bowl, a large frying pan and a large saucepan.

   Equipment: kettle, bowl, large frying pan, large saucepan

2. Toast and chop peanuts

   4 min

   Place your frying pan over medium heat and dry-toast the peanuts without oil until fragrant. Roughly chop them and set aside.

   Equipment: large frying pan, knife, cutting board

3. Crumble and cook tempeh

   9 min

   Crumble the tempeh into small pieces in a bowl. Wipe clean the frying pan used for the peanuts, place it back over medium-high heat, and add a generous drizzle of cooking oil (we recommend roasted sesame oil). Add the crumbled tempeh and cook for about 6 minutes, until golden brown. Add the smoky tempeh marinade and stir well to coat all the pieces evenly. Continue cooking for a few more minutes, until fragrant and crispy at the edges.

   Equipment: bowl, large frying pan, stirring utensil

4. Boil and drain rice noodles

   8 min

   Meanwhile, fill your saucepans with boiling water from the kettle and place it over medium heat. Once the water is bubbling, add the flat rice noodles and cook for 5-6 minutes, or until al dente. Drain and rinse well under cold running water, then leave them in a colander to drain. Quickly rinse the saucepan for the next step.

   Equipment: large saucepan, colander

5. Prep pak choi and simmer broth

   7 min

   Slice the base off the pak choi , separate the leaves, and wash them thoroughly. If any leaves are very large, slice them in half lengthwise. Pour the peanut butter broth into a clean saucepan along with 200ml of water (double the amount for a four-person portion) and bring to a boil. Add the pak choi leaves, reduce the heat to a simmer, and cook until tender. Squeeze in the juice of half a lime at the end and stir well. For an extra kick of flavour, zest the lime and add it to the broth.

   Equipment: knife, cutting board, large saucepan, citrus juicer, grater

6. Assemble and serve ramen

   3 min

   To serve, divide the flat rice noodles into large bowls and ladle over the hot peanut butter broth with pak choi . Top with the tempeh , peanuts , and a squeeze of fresh lime . Enjoy!

   Equipment: bowls, ladle