Peanut Butter Ramen Noodles
Quick, easy, and oh-so-delicious! These peanut butter noodles are ready in less than 20 minutes and full of essential nutrients.
Equipment
Ingredients
- 1 tsp avocado oil or extra virgin olive oil
- 1 red onion diced
- 1 thumb ginger diced
- 3 cloves garlic diced
- 4 tbsp peanut butter sub for seed butter or tahini
- 1 tbsp sriracha or chili sauce
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 2½ tbsp soy sauce tamari if gluten-free
- 5 cups vegetable broth
- 1 cup coconut milk
- 6 oz ramen noodles or whole wheat spaghetti, or rice noodles etc.
- 1 lime juiced
Optional toppings, I used
- 375 gram extra firm tofu 1 block, cut into cubes and baked until crispy
- 1 handful cilantro or parsley, chopped
- 1 red chili sliced
- 1 bunch green onions finely diced
- 1 tbsp peanuts crushed
Instructions
- If preparing tofu, slice your block into cubes, place on a parchment-lined baking sheet, spray with a little oil, and bake for 15 to 20 minutes at 400F, until crispy on the outside.
- Meanwhile, prepare your soup. In a large pot, add the oil, onion and ginger. Saute until fragrant, approximately 3 minutes.
- Then add the garlic, peanut butter, chili sauce, maple syrup, rice vinegar and soy sauce, along with around 1/4 cup of the broth. Mix until the sauce is creamy.
- Add the remaining broth and coconut milk, then bring to a boil. Add in your noodles, and cook until they’re al dente. Alternatively, you can cook your noodles separately and serve with the rest of your toppings.
- While the noodles cook, prep the veggies: slice the chili pepper, cilantro, and green onions. Crush your peanuts, if using.
Nutrition
Calories: 529.7kcal | Carbohydrates: 48.8g | Protein: 18.9g | Fat: 31.2g | Saturated Fat: 16.1g | Polyunsaturated Fat: 4.4g | Monounsaturated Fat: 9g | Sodium: 2895.5mg | Potassium: 618.7mg | Fiber: 3.5g | Sugar: 11.2g | Vitamin A: 879.6IU | Vitamin C: 28.3mg | Calcium: 92.6mg | Iron: 5.8mg