Vegan Peanut Satay Ramen Recipe

Vegan Peanut Satay Ramen Recipe is a flavorful and satisfying noodle dish that combines the rich and creamy goodness of peanut satay sauce with the comfort of ramen noodles. This recipe is entirely plant-based, making it a fantastic choice for vegans and anyone looking to enjoy a delicious and nourishing meal without animal products. Bursting with a blend of savory, nutty, and spicy flavors, this dish is sure to become a new favorite in your vegan recipe repertoire. Let’s dive into the recipe!

Recipe: Vegan Peanut Satay Ramen

Ingredients:

For the Peanut Satay Sauce:

• 1/2 cup creamy peanut butter
• 2 tablespoons soy sauce (or tamari for a gluten-free option)
• 2 tablespoons maple syrup or agave nectar
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup water (or more for desired consistency)

For the Ramen:

• 8 ounces (about 2 servings) of vegan ramen noodles
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup snow peas, trimmed
• 1 cup firm tofu, cubed and lightly pan-fried (optional)
• Chopped fresh cilantro and crushed peanuts for garnish (optional)

Instructions:

For the Peanut Satay Sauce:

1. In a small saucepan, combine the peanut butter, soy sauce, maple syrup (or agave nectar), rice vinegar, grated ginger, minced garlic, and red pepper flakes.
2. Over low heat, whisk the ingredients together until they form a smooth and creamy sauce.
3. Gradually add water to the sauce, stirring continuously until you reach your desired consistency. If you prefer a thinner sauce, add more water as needed.
4. Remove the sauce from heat and set it aside.

For the Ramen:

5. Cook the vegan ramen noodles according to the package instructions. Drain and set aside.
6. In a large pot of boiling water, blanch the broccoli florets, red bell pepper slices, julienned carrots, and snow peas for about 2-3 minutes or until they are tender-crisp. Drain and set aside.
7. If you’re using tofu, cube it and lightly pan-fry the tofu in a non-stick skillet until it’s golden brown on all sides.
8. To serve, divide the cooked ramen noodles and blanched vegetables into serving bowls.
9. Top with pan-fried tofu if using.
10. Pour the warm Vegan Peanut Satay Sauce over the noodles and vegetables.
11. Garnish with chopped fresh cilantro and crushed peanuts for added flavor and texture.

Nutrition Facts:

(recipe makes 2 servings):

• Calories: 600
• Total Fat: 32g
• Saturated Fat: 6g
• Cholesterol: 0mg
• Sodium: 900mg
• Total Carbohydrates: 59g
• Dietary Fiber: 10g
• Sugars: 16g
• Protein: 20g