Like summer rolls but not and filled with delicious noodles cooked in ramen broth.
Ramen rolls with easy satay dip
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.