Lemongrass & Coconut Ramen With Sticky Chilli Paneer
★★★★★ Rating

Lemongrass & Coconut Ramen With Sticky Chilli Paneer

Creamy coconut ramen, fragrant lemongrass, and golden sticky chilli paneer finished with a crunchy kick of heat. Your new cosy bowl obsession has arrived.
Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
20

INGREDIENTS

  • 200g Param paneer, cubed
  • 1 tbsp oil
  • 1–2 tbsp Woolf’s Kitchen Sticky Chilli Oil 
  • 6 tbsp Woolf’s Kitchen Lemongrass & Ginger Spice Paste 
  • 400ml coconut milk
  • 500ml vegetable or chicken stock
  • 2 portions ready to wok ramen noodles (or dried ramen noodles, cooked according to instructions and drained)
  • Pak choi
  • To finish:
  • Fresh coriander
  • Lime wedges
  • Soft boiled egg

SHOP THE RECIPE

STICKY CHILLI OIL
STICKY CHILLI OIL
£5.49
LEMONGRASS + GINGER SPICE PASTE
LEMONGRASS + GINGER SPICE PASTE
£5.00

DIRECTIONS

  1. Add a drizzle of oil to a frying pan, then once hot add the paneer. Fry until golden, turning to ensure all sides are cooked.
  2. Remove and place in a small bowl - toss with the Sticky Chilli Oil to glaze. Set aside.
  3. In a deep frying pan or saucepan, fry the Lemongrass & Ginger Spic Paste for a few seconds until fragrant.
  4. Add coconut milk and 500ml stock, and bring to a simmer. Cook for 2-3 minutes. 
  5. Add the noodles and simmer for a minute or two until they are warmed through. If the broth becomes too thick add a little more hot water or stock.
  6. Blanch the pak choi for 60 seconds..
  7. Divide noodles between bowls, ladle over broth, then top with paneer, pak choi and egg.
  8. Finish with coriander, lime and an extra drizzle of chilli oil.
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