|Serves: 4||Cooking Time: 40 mins||Total time: 60 mins|
Today we decided to bring you ramen noodles with an Indian fusion. Mutter Paneer (translates to peas and cheese) is a favourite in Indian households. The sweet taste of peas mixed with the tangy curry and cheese, what’s not to like?
To make our variation vegan-friendly we opted for Tofu in this recipe. Combined with ramen noodles and our mix of spices and herbs makes for a compelling meal on a cold winter day.
For this dish we used Indian green chilli peppers which along with the following benefits do add some heat to your meal:
- they are rich source of antioxidants, Vitamin C & E, and help to boost and strengthen natural immunity to diseases along with promoting great skin
- they have plenty of dietary fibres which aids in digesting food faster
- are a natural source of iron and help promote iron deficiency
- 1 onion
- 1 thumb size ginger
- 1 clove garlic
- 1-2 fresh Indian green chilli peppers
- 1 cup peas
- 4 oz. tofu
- 1 tbsp. fenugreek (dried)
- 1 tbsp. butter or olive olive
- 1 tbsp. turmeric
- 1 tsp. black pepper
- 1 tbsp. salt
- 3 cup water
- 1 cup milk or almond milk
- 4 brown rice ramen noodle cakes
- Peel and chop the onions, garlic, ginger, Indian green chilli peppers and tomatoes.
- In a sauté pan, heat butter (medium high heat). Add onion, garlic, ginger and Indian green chilli peppers. Sauté till it becomes soft (4-5 minutes). Add tomatoes, peas and Tofu cook until tender.
- Add turmeric, salt, pepper and cook for 2 minute. Adjust level of spice as required.
- Add water and milk, bring to boil.
- Add 4 ramen noodle cakes. Once noodles soften fork to loosen the noodles.
- Bring soup to boil and serve.