Peanut Broth Noodles with Shawarma-Pickled Carrot Ribbons, Habanero Drizzle & Soy Eggs

A bowl built slowly, with warmth at its core.

Peanut broth, rich and velvety. Carrots shaved into ribbons, steeped in shawarma spices until soft, sharp, and fragrant. Soy eggs with that perfect jammy centre, melting gently into everything around them.

Not traditional, but instinctive  a meeting of comfort and boldness, held in one quiet, nourishing bowl.

One spoon of this broth and comfort hits another level…

The pickled carrots awaken your taste buds to embrace the umamiof the broth…

Pickling and preserves ensure you can enjoy the seasons all year round.

simple meals with complex flavours will always have my haert…

ramen, sharwarma, eay meals, asian inspired, healthy fats, healthy meals , health recipe, noodles, peanut butter, 30 minute meals, weekday meals, easy family food

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Author: Suze Morrison

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Peanut Broth Noodles with Shawarma-Pickled Carrot Ribbons, Habanero Drizzle & Soy Eggs

Prep time: 20 MinCook time: 10 MinInactive time: 2 HourTotal time: 2 H & 30 M

A bowl built slowly, with warmth at its core.

Peanut broth, rich and velvety. Carrots shaved into ribbons, steeped in shawarma spices until soft, sharp, and fragrant. Soy eggs with that perfect jammy centre, melting gently into everything around them.

Not traditional, but instinctive a meeting of comfort and boldness, held in one quiet, nourishing bowl.

Ingredients

Soy Eggs

• 2 eggs
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tsp brown sugar
• 100ml water

Shawarma-Pickled Carrots

• 2 large carrots, peeled into ribbons
• 150ml cider vinegar
• 100ml water
• 1 tbsp honey
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp smoked paprika
• ½ tsp turmeric
• ¼ tsp cinnamon
• Pinch chilli flakes
• Or use 1tbsp Olives Et Al Shawarma Spice Blend

Peanut Broth

• 1 tbsp sesame oil
• 3 cloves garlic, finely sliced
• 1 tbsp fresh ginger, grated
• 2 tbsp smooth peanut butter
• 1 tbsp white miso
• 1 tbsp soy sauce
• 1 tsp maple syrup or honey
• 500ml good chicken or vegetable stock
• Juice of ½ lime
• To Serve
• 2 portions ramen noodles
• Spring onions, finely sliced
• Fresh coriander
• Habanero Chill Sauce ( I Use Olives Et Al)
• Toasted sesame seeds
• Protein of choice, cured trout is perfect

Instructions

1. Bring a small pan of water to the boil and gently lower in the eggs. Cook for 6½–7 minutes for a jammy centre.
2. Cool in iced water, peel carefully.
3. Mix soy, mirin, sugar and water. Submerge the eggs and leave to marinate for at least 2 hours.
4. Place the carrot ribbons in a bowl.
5. Heat the vinegar, water, honey, salt and spices until just steaming, then pour over the carrots.
6. Let them soften and pickle for at least 30 minutes, then transfer to a jar and store in the fridge.
7. Warm the sesame oil in a pan over medium heat. Add garlic and ginger, letting them soften and release their aroma.
8. Stir in the peanut butter, miso, soy and honey, forming a thick paste.
9. Slowly pour in the stock, whisking until smooth and glossy.
10. Simmer gently for 5–10 minutes, then finish with lime juice.
11. Cook the ramen noodles according to packet instructions. Drain and divide between bowls.
12. Ladle the hot peanut broth over the noodles.
13. Slice the soy eggs in half and nestle them into the bowl.
14. Top with the pickled carrot ribbons, and an extra protein of choice.
15. Finish with spring onions, coriander, sesame seeds, and a drizzle of habanero sauce

https://gourmetglow.co.uk/recipes/peanut-broth-noodles-with-shawarma-pickled-carrot-ribbons-habanero-drizzle-soy-eggs

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