Carrot Peanut Satay Ramen by Hetty Lui McKinnon

"The smell of satay takes me right back to childhood barbecues, when my mother would make satay chicken skewers, and the aroma of them cooking would waft over the entire neighborhood."

Photo: Hetty McKinnon

We are so excited to share this recipe from

Hetty Lui McKinnon

for her Carrot Peanut Satay Ramen, excerpted from her fifth cookbook, Tenderheart.

Also from Tenderheart:

Eggplant, “Char Siu” Style by Hetty Lui McKinnon

In Their Words: Hetty Lui McKinnon reads from Tenderheart

Hetty Lui McKinnon on her deeply personal Tenderheart—and how home cooks can break free of their 'vegetable handcuffs'

Hetty writes in Tenderheart¹:

The smell of satay takes me right back to childhood barbecues, when my mother would make satay chicken skewers, and the aroma of them cooking would waft over the entire neighborhood, filling the streets with the rich, heady perfume of Southeast Asia. My father loved to grill—it is an Australian tradition, after all. With a can of Tab (sugar-free cola that was popular in the 1970s) in his hand, he would command the grill while the rest of us waited inside for the food to be cooked (we always ate the barbecued meats inside, around the dining table). Here, I’ve used satay as the inspiration for this carrot-laden ramen. Peanut butter is the base of this broth, which is combined with grated carrots to provide heft and flavor, both thickening it up and adding a natural sweetness. You can blitz it up if you prefer a smooth broth, but I enjoy the occasional specks of carrot while I’m slurping the noodles.