I’ve been a fan of ramen since a child, but as an adult I love going beyond the packets to level up my ramen. Dishes like our spicy coconut curry ramen are proof of that and now these super creamy peanut butter ramen noodles as well.
If you are looking to level up your ramen game too, then you’re in the right spot! It’s easy, made in one pot, and big flavor!
Want to level up your weeknight ramen? Here’s the hack: throw out that spice packet and lead with bold flavors from your pantry.
But if you want restaurant-quality, bold flavor, one-pot ramen without a ton of effort, take my tips as both a long-time chef and mom and know that this vegan curry ramen is a dish that delivers satisfaction.
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Peanut Butter + Ramen = A Match Made in Heaven
- Versatile – this is one of those amazing recipes that you can switch up the vegetables and also have what feels like a different meal. Also great for fridge clean outs!
- Restaurant Quality – this flavor of this dish is so amazing, you will feel like you just stepped into a ramen restaurant while never leaving home
- One Pot – This is all made in one pot which means that it’s easy to make and clean-up!
Vegan Ramen Recipe Ingredients
Gather your ingredients!
Ramen
You can either use the packet ramen and just omit the seasoning they come with or buy ramen noodles that don’t come with any seasoning packets.
Substitute: If you don’t want to use ramen, you can still do this with any long pasta noodle. You can use gluten free noodles if you need, just note the cooking time differences.
Tofu
We’re making a smoky shredded tofu for this dish that needs super firm tofu and a blend of spices, toasted sesame oil, maple syrup, and soy sauce.
The balance of this along with the umami of the peanut butter noodles is a delicious match made!
If you can’t get super firm tofu – you can also use extra-firm tofu, just make sure it’s pressed out well.
Substitute: If you can’t have soy, you could do the same process with pumfu (pumpkin seed tofu) or chickpea tofu. Alternatively, you could use crumbled cauliflower as well.
Aromatics
Fresh garlic and ginger start this dish with building flavor along with the chili oil.
Vegetable Stock
Vegetable stock will add flavor into our sauce from the start. We like to use a low-sodium or no salt variety so we can control the sodium level.
Substitute: You can replace some or all of the vegetable stock with water, but note that it will change the flavor depending on how much you swap
Coconut milk
This will help us get enough liquid but also give a creamy component to the dish that pairs well with the peanut butter.
Substitute: *if* you need to change this, try to go with another creamy option that is unsweetened and unflavored. Soy milk could be a good option or cashew cream or even unflavored non-dairy yogurt (note, that these usually have a strong tang, so be mindful)
Spices
We’re using a variety of pantry staple spices in this dish. These warm spices will bring comfort, spice, and flavor to this dish.
Vegetables
When you add your ramen, you could also add in some bok choy, edamame, or spinach to get some added fresh nutrients to your dish.
Other options would be carrots, bean sprouts, green beans, kale, broccoli, corn, peas, or snow peas. These are all great options. Mushrooms could also be sauted and remove and readded at the end for a great option. Keep in mind cooking times for the ingredients when added.
See my recipe card below for a complete list of the ingredients with measurements.
Meal Prepping, Storage, and Reheating
Yes, this dish is good for 2-3 days after it’s made. We recommend not adding the fresh toppings on top until ready to eat. Store in a tightly sealed container in the fridge when not using.
- Meal Prepping – This dish is good for 2-3 days after it’s made. We recommend not adding the fresh toppings on top until ready to eat. Tip: If you don’t want your noodles to soak up the broth, you need to store them separately.
- Storing – Store in a tightly sealed container in the fridge when not using.
- Reheating – You can heat in a microwave safe bowl in the microwave for 1-2 minutes or until heated through, stirring before trying. Alternatively, you can heat in a saucepan over medium until warmed throughout.
Other Vegan Noodle Recipes to Consider:
🥳 Get the Full Recipe
Peanut Butter Ramen Noodles
It’s time to level up your ramen to restaurant-quality levels! This peanut butter ramen recipe with smoky shredded tofu is absolutely delicious and will have everyone talking about wanting more!
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Instructions
Bake the Smoky Shredded Tofu
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
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Using the large holes of a box grater, shred the pressed tofu into a bowl. To the same bowl, add 3 tablespoon oil, 2 tablespoon each soy sauce and maple syrup, and if adding, 1 teaspoon toasted sesame oil. Toss to combine.
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Then add in, 2 teaspoon smoked paprika, 1 teaspoon each garlic, powder, onion powder, ground coriander, white pepper, crushed red pepper flakes, and chili powder. Combine well, then spread tofu in a thin, even layer on the baking sheet. Do not press down.
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Bake 22–28 minutes, stirring once halfway through, until edges are darkened and slightly crispy. Set aside.
Make the Noodle Spice Blend
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In a small bowl, combine 1 teaspoon garlic powder, ½ teaspoon each onion powder, smoked paprika, ground coriander, and toasted sesame seeds, ¼ teaspoon each white pepper, ground ginger, crushed red pepper flakes, and if adding, Chineses five-spice. Whisk together and set aside.
Create the Creamy Broth
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In a large pot over medium heat, add 1 tablespoon chili oil crunch and 1 teaspoon neutral oil. Add 3 cloves minced garlic and 1 teaspoon fresh ginger. Cook 30–60 seconds until fragrant. Sprinkle in the noodle spice blend. Stir constantly for 30–45 seconds to bloom the spices in the oil. Add 1 teaspoon of the soy sauce directly into the hot oil and let it sizzle briefly to deepen the flavor.
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Add ¼ cup natural peanut butter and 1 tablespoon miso to the pot. Stir until softened and incorporated. Then, add in 3 tablespoon soy sauce, 1 ½ teaspoon rice vinegar, and 1 teaspoon maple syrup. Stir to combine.
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Slowly pour in vegetable broth while whisking to bring together. Stir in coconut milk and bring to a gentle simmer for 5 minutes. The broth should look creamy and unified.
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Add ramen noodles directly into the broth and cook 2–3 minutes until just tender. If desired, add bok choy or spinach during the last minute to wilt.
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Assemble your bowls and serve warmed.
Notes
Peanut Butter: Natural, unsweetened, peanut butter works best.
For lighter broth, substitute unsweetened soy milk for the coconut milk.
Noodles: Do not overcook noodles; they continue softening in hot broth.
Tofu can be baked up to 2 days ahead and reheated briefly before serving.
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Nutrition
Serving0.25dishCalories627kcalCarbohydrates52gProtein24gFat40gSaturated Fat14gPolyunsaturated Fat8gMonounsaturated Fat16gTrans Fat0.05gSodium1856mgPotassium670mgFiber4gSugar8gVitamin A955IUVitamin C2mgCalcium107mgIron6mg
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Recipe FAQs:
Honestly, yes, you could. However, you’d be missing out on some of the key flavors that you get here when you start building layers of flavor like soaking the noodles.
Yes but this dish will need quite a few swaps. Note that any changes will alter the taste.
For the tofu – omit this entire part or use pumfu, chickpea tofu, or riced cauliflower crumbles instead.
For the soy sauce – depending on your allergens use tamari, no soy soy sauce or coconut aminos.
For toasted sesame oil – omit entirely
For the miso – use a chickpea miso or again depending on allergens you can use extra coconut aminos or alternatives.
For the peanut butter – depending on allergens – use another nut butter like almond butter or use sunflower butter.
For the noodles – you’ll want to use long gluten free noodles.
For the coconut milk can be swapped with a creamy non-dairy milk.
We don’t recommend freezing this dish all together, but you can make the sauce in batches and freeze just the sauce.
Yes, this dish is good for 2-3 days after it’s made. We recommend not adding the fresh toppings on top until ready to eat. Store in a tightly sealed container in the fridge when not using.
If you know you are spice-sensitive going into making this dish, then we recommend reducing the chili flakes a great deal and also just using all neutral oil instead of the chili crunch oil.
If you already made the recipe and it’s now to spicy for you, you can add more coconut milk to the dish, some acid like lime juice, or even a few tablespoons more of the peanut butter. You could also eat this dish with a side of avocado which will help tone down the heat in your mouth. Learn more about how to make a dish less spicy.