Vegan Thai Spicy Peanut Ramen

Vegan Thai Spicy Peanut Ramen

Quick and easy ramen with a spicy and peanutty kick, for a delicious and flavourful meal. This spicy vegan Thai ramen is a great filling and flavourful 15 min recipe, great for an exciting lunch or dinner.

This Vegan Thai Spicy Peanut Ramen is packed with flavours that work harmoniously together like the grated ginger ginger, Thai green curry paste and peanut butter which come together to give the ramen a uniquely rich taste.

To save time, cook your noodles whilst you prepare the spicy peanut mix in the wok. This way, once your spicy peanut mix is finished, your noodles will be cooked so you can add them to the mix and serve your dish hot!

Other Recipes Like This…

If you’re after another filling lunch or dinner recipe that’s high in spice, check out my nourishing Spicy Aubergine & Tofu in Black Bean Sauce. My Courgetti Alfredo is another excellent recipe if you’re looking for something a little creamier (with a vegan option!) and subtle. For a really spectacular dish, try my Vegan Szechuan Tofu with a restaurant-style homemade Szechuan sauce.

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Prep Time2 minsCook Time13 minsTotal Time15 mins

Ingredients
 ½ pack (125 g) spelt noodles
 2 tbsp olive oil
 1 tsp chopped garlic
 1 tbsp grated ginger
 1 tbsp Thai green curry paste
 2 veggie stocks
 1 l hot water
 1 can coconut milk
 3 heaving tbsp peanut butter
 3 tbsp soy sauce
 2 tbsp agave nectar
 1 lime juiced
Veggies
 mixed mushrooms
 baby corn
 baby spinach
 fried red chillies for flavour
Garnish
 black sesame seeds
 chilli flakes
 lime wedges

Method
1

Cook your noodles whilst you prepare your ramen

2

Heat the olive oil in a wok or pan

3

Add garlic and ginger

4

Saute for a few seconds the add curry paste

5

Dissolve 2 stock cubes in kettle boiled 500 ml water

6

Also dissolve the peanut butter

7

Add to your paste

8

Top up with another 500 ml kettle boiled water

9

Add 1 tin of coconut milk

10

Add dried red chillies for flavour (optional)

11

Add the soy sauce and agave

12

Add your veggies (don't need to cook them as they're much nicer crunchy than soggy)

13

Add cooked noodles

14

Squeeze out a lime's juice (trick: if you squeeze into your hand you can easily catch the seeds)

15

Garnish & serve hot

Ingredients

Ingredients
 ½ pack (125 g) spelt noodles
 2 tbsp olive oil
 1 tsp chopped garlic
 1 tbsp grated ginger
 1 tbsp Thai green curry paste
 2 veggie stocks
 1 l hot water
 1 can coconut milk
 3 heaving tbsp peanut butter
 3 tbsp soy sauce
 2 tbsp agave nectar
 1 lime juiced
Veggies
 mixed mushrooms
 baby corn
 baby spinach
 fried red chillies for flavour
Garnish
 black sesame seeds
 chilli flakes
 lime wedges

Directions

Method
1

Cook your noodles whilst you prepare your ramen

2

Heat the olive oil in a wok or pan

3

Add garlic and ginger

4

Saute for a few seconds the add curry paste

5

Dissolve 2 stock cubes in kettle boiled 500 ml water

6

Also dissolve the peanut butter

7

Add to your paste

8

Top up with another 500 ml kettle boiled water

9

Add 1 tin of coconut milk

10

Add dried red chillies for flavour (optional)

11

Add the soy sauce and agave

12

Add your veggies (don't need to cook them as they're much nicer crunchy than soggy)

13

Add cooked noodles

14

Squeeze out a lime's juice (trick: if you squeeze into your hand you can easily catch the seeds)

15

Garnish & serve hot

Vegan Thai Spicy Peanut Ramen

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