Carrot Peanut Satay Ramen From Hetty Lui McKinnon

Ingredients

• 1-2 tablespoons neutral oil
• 2 garlic cloves, finely chopped
• 1 1/2-inch (4 centimeter) piece of ginger, peeled and finely chopped
• 3 carrots (about 9 ounces/250 grams), scrubbed and coarsely grated
• 1 teaspoon sea salt
• 1/2 teaspoon sugar
• 3/4 cup 200 grams) creamy peanut butter
• 32 ounces (1 liter) Vegan Dashi (page 360 in the book) or vegetable stock
• 12 ounces (340 grams) instant or ramen noodles
• 1 handful of Asian greens, such as baby bok boy, tatsoi or choy sum, washed and patted dry, leaves picked (substitute broccoli florets and kale if needed)
• 1 handful of cilantro leaves
• 2 green onions, sliced
• 1/4 cup roasted peanuts, chopped
• 4 soft-boiled eggs, halved, or sliced tofu (optional)
• SEASONINGS
• 4 teaspoons sugar
• 8 teaspoons soy sauce or tamari
• 4 teaspoons rice vinegar
• 4 teaspoons toasted sesame oil
• 4 teaspoons doubanjiang or chili oil

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