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Overhead view of spicy peanut sausage ramen in a speckled bowl with udon, jammy egg, bok choy, cilantro and chili oil.
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Spicy Peanut Sausage Ramen

Browned chicken sausage in a spicy peanut and coconut broth with udon noodles, bok choy and a jammy egg. All in one pot, on the table in 30 minutes.
Prep Time10 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Thai, Thai-inspired
Diet: Low Lactose
Servings: 2
Calories: 1058kcal
Author: Emily Roz

Ingredients

  • 4 sausages (about 8 oz / 225g)
  • 1 tablespoon vegetable oil
  • 3 garlic cloves finely chopped
  • 1 tablespoon red Thai curry paste more or less depending on the heat strength!
  • 1 tablespoon light soy sauce
  • 1 tablespoon peanut butter I use crunchy
  • 1 can coconut milk 13.5 fl oz / 400ml
  • 1⅔ cups chicken stock 400ml
  • 14 oz udon noodles packet noodles (pre-cooked) 400g
  • 2 heads baby bok choy halved lengthwise
  • Salt and black pepper

To serve

  • 2 large eggs soft-boiled and halved
  • Fresh cilantro
  • Lime wedges
  • Chili oil
  • Black sesame seeds

Instructions

  • Heat the oil in a large pot over medium-high heat. Add the sausage meat, breaking it into small pieces with a spoon, and cook for 6 to 8 minutes until golden all over. Remove to a plate, leaving the pan unwashed.
  • Return the pan to medium heat with a little more oil. Add the garlic, curry paste, soy sauce and peanut butter. Stir for 30 seconds until fragrant.
  • Pour in the coconut milk and stir until completely smooth with no lumps of peanut butter remaining.
  • Add the chicken stock and bring to a gentle simmer. Cook for 5 minutes, then taste and season.
  • Meanwhile, lower the eggs into boiling water for 6 to 6½ minutes, then transfer to cold water and peel.
  • Add the bok choy stems to the broth, then the udon noodles. Simmer for 2 to 3 minutes, adding the bok choy leaves for the final 30 seconds.
  • Divide between two bowls. Top with the sausage, bok choy, halved jammy eggs, cilantro, sesame seeds, lime and chili oil. Enjoy!!

Notes

  • Don't let the broth reach a rolling boil. Just bring it to a gentle simmer.
  • Store the broth and noodles separately where possible. Broth keeps 3 days; noodles bloat overnight.
  • For a vegetarian version use veggie sausages, crumbled tofu or mushrooms, vegetable stock, and a curry paste without shrimp paste.
  • Use fresh or vacuum-packed udon. Dried udon should be cooked separately (also make sure to just use 2 portions instead of 400g of dried noodles).

Nutrition

Calories: 1058kcal | Carbohydrates: 83g | Protein: 53g | Fat: 57g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 290mg | Sodium: 3835mg | Potassium: 353mg | Fiber: 6g | Sugar: 15g | Vitamin A: 7054IU | Vitamin C: 56mg | Calcium: 179mg | Iron: 4mg