Like summer rolls but not and filled with delicious noodles cooked in ramen broth.
Ramen rolls with easy satay dip
Kier Kemp
5 rolls
10 minutes
10 minutes
177
East Asian
Snack
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
Ingredients
For the rolls
- 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
- 200ml water
For the satay dip
- 1 tablespoon crunchy peanut butter
- 1.5 tablespoons Kyubi hot sauce
- 4 tablespoons milk (or soy milk to make vegan)
Directions
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.
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