Vegan Peanut Satay Ramen combines the richness of a peanut sauce with the warmth of ramen noodles. This dish features a flavorful, savory broth made with peanut butter, soy sauce, and a touch of spice. Topped with fresh veggies, lime, and cilantro, it’s a tasty, well-balanced meal that’s hearty, creamy, and full of umami. It’s the perfect blend of comforting, satisfying, and fresh flavors!

Ingredients:

  • For the ramen:
    • 2 packs of ramen noodles (discard the seasoning packet if using instant noodles)
    • 1 tbsp sesame oil (or vegetable oil)
    • 1 small onion, thinly sliced
    • 2 cloves garlic, minced
    • 1-inch piece of fresh ginger, grated
    • 1 cup coconut milk (canned)
    • 1/4 cup peanut butter (smooth or crunchy)
    • 2 tbsp soy sauce (or tamari for gluten-free)
    • 1 tbsp rice vinegar
    • 1-2 tsp maple syrup or agave (for sweetness)
    • 1/2 tsp chili paste or sriracha (optional, for spice)
    • 1 1/2 cups vegetable broth
    • 1 cup sliced mushrooms (optional)
    • 1 cup baby spinach or bok choy (optional, for extra greens)
  • For toppings:
    • Lime wedges
    • Chopped cilantro
    • Sliced green onions
    • Crushed peanuts (optional, for added crunch)
    • Sriracha or chili flakes (optional, for extra heat)

Instructions:

  1. Cook the noodles:
    • Cook the ramen noodles according to package instructions. Drain and set aside, saving about 1/2 cup of the cooking water to add to the sauce later if needed.
  2. Make the satay peanut broth:
    • Heat the sesame oil in a large pot or skillet over medium heat. Add the sliced onion and sauté for 3-4 minutes, until softened.
    • Add the garlic and ginger and sauté for another 1-2 minutes, until fragrant.
    • Stir in the coconut milk, peanut butter, soy sauce, rice vinegar, maple syrup, and chili paste (if using). Whisk to combine, and bring to a simmer.
    • Pour in the vegetable broth and stir to combine. Let it simmer for 5-7 minutes, allowing the flavors to meld together. Taste and adjust seasoning, adding more soy sauce or chili paste if needed.
  3. Add the vegetables:
    • If using mushrooms, add them to the pot and cook for an additional 3-4 minutes, until tender.
    • Stir in the spinach or bok choy and cook for another 1-2 minutes, until wilted.
  4. Combine the noodles and broth:
    • Add the cooked ramen noodles to the pot with the peanut broth and gently toss to combine. If the broth is too thick, add some reserved noodle cooking water or extra vegetable broth to reach your desired consistency.
  5. Serve:
    • Divide the ramen into bowls and top with fresh lime wedges, chopped cilantro, sliced green onions, and crushed peanuts (if using). Add a drizzle of sriracha or a sprinkle of chili flakes for extra heat, if desired.

Nutrition (per serving, approximate):

  • Calories: 400-450 kcal
  • Carbohydrates: 40-50g
  • Protein: 10-12g
  • Fat: 20-25g (from peanut butter and coconut milk)
  • Fiber: 5-6g
  • Sodium: 600-800mg (depending on soy sauce and broth used)

Note: Nutritional values may vary based on the specific ingredients used (e.g., type of noodles or peanut butter).

Why You’ll Love It:

  • Rich & Creamy: The peanut butter and coconut milk create a luxurious, creamy broth that’s comforting and flavorful.
  • Quick & Easy: Ready in about 20 minutes, making it perfect for a busy weeknight.
  • Customizable: You can easily swap out the veggies or noodles for what you have on hand, and adjust the level of spice to your taste.
  • Flavorful & Satisfying: The umami from soy sauce and the richness of peanuts make this ramen feel indulgent, while the fresh toppings keep it balanced and refreshing.