Like summer rolls but not and filled with delicious noodles cooked in ramen broth.
Ramen rolls with easy satay dip
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Like summer rolls but not. Rice paper rolls filled with noodles cooked in a delicious ramen broth, pairs with a delicious satay dip. These are fresh and bursting with flavour!
To make vegan: Just use soy milk in the dip
5 sheets 16cm rice paper
3 teaspoons Ramen Soup Mix
1 small carrot finely sliced
1 handful beansprouts
2 spring onions
Handful of vermicelli noodles
1 tablespoon crunchy peanut butter
1.5 tablespoons Kyubi hot sauce
4 tablespoons milk (or soy milk to make vegan)
For the rolls
For the satay dip
Lightly fry the beansprouts for 5 mins adding a sprinkle of ramen seasoning for extra flavour.
Finely chop the carrots and spring onions and set aside
Add the 3 teaspoons of ramen seasoning to the water and heat gently, allowing to meld for 5 minutes. Then add the noodles and cook until soft.
Whilst that’s cooking chuck the satay sauce ingredients in a pot and gently heat until warm.
Once the noodles have been cooled construct the rolls by getting the rice paper, adding a little noodles, some carrot, some spring onion and some beansprouts then wrapping like a little burrito.
Dip into the satay sauce and eat.