Provamel
This quick cashew ramen is the perfect plant-based pick-me-up any night of the week.
250g rice ramen
400ml cashew milk
1 tbsp red curry paste
1 lime
400g seasonal vegetables (e.g. sugar snaps, red pepper, white cabbage, leek, broccolini)
2 tbsp tamari
1 tbsp sesame oil
1 generous hand of cashew nuts
Pepper & salt
Coriander
This quick cashew ramen is the perfect plant-based pick-me-up any night of the week.
1. Stir-fry the vegetables in a pan with the sesame oil. Season with pepper, salt and tamari.
2. Roast the cashew nuts.
3. Boil the ramen according to the instructions on the packaging.
4. Mix the cashew milk with the red curry and heat (don’t let it boil).
5. When the vegetables are ready, turn off the stove, add the ramen and the cashew-curry mixture. Finish with some coriander, lime juice and roasted cashew nuts.
Join in to receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. All our resources are 100% free!
