Original Whirl
Lion Thai Sweet Chilli Sauce
Thai Sweet Chilli Ramen Bowl
- Course Type: Main Course
- Serves: 4
- Cooking Time: 30 minutes
- 2tbs Original Whirl Butter Alternative
- 2tbs Lion Thai Sweet Chilli Sauce
- 1ltr vegan stock
- 2tbs soy sauce
- 400g cubed tofu
- 400g wholemeal noodles (cooked as per pack instructions) (WHEAT)
- 100g chopped shitake mushrooms
- 2 quartered pak choi
- 100g mangetout
- 2 finely diced garlic cloves
- 2cm chunk grated fresh ginger
- 1 finely sliced red pepper
- 3 chopped spring onions
- 2tbs toasted sesame seeds
Bring the vegan stock to a simmer and add the soy sauce.
Heat 1tbs Original Whirl Butter Alternative in a skillet over medium heat sauté the garlic, ginger and mushrooms for about 5 minutes then tip them into the stock.
Add the mangetout, red pepper and pak choi - simmer for about 3 minutes.
Place the chopped tofu in a bowl, add the Lion Thai Sweet Chilli Sauce and coat well.
Heat the remaining Original Whirl Butter Alternative over medium to high heat and stir fry the tofu for about 3 minutes until crisp.
Arrange the cooked wholemeal noodles in 4 bowls and add the crispy tofu, shredded spring onion and vegetable broth.
Sprinkle with toasted sesame seeds.
Use rice noodles to make it gluten free
