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- 200g ramen noodles (whole wheat or gluten-free preferred) - 1 cup pea shoots or baby spinach - 1 red bell pepper, thinly sliced - 1 carrot, julienned - 1 cup broccoli florets - 2 green onions, chopped - 1 tablespoon sesame oil - 1 tablespoon fresh ginger, minced - 2 garlic cloves, minced - 1/2 cup creamy peanut butter - 1/4 cup soy sauce or tamari - 2 tablespoons maple syrup - 2 tablespoons rice vinegar - 1 tablespoon sriracha (adjust to taste) - 1/2 cup coconut milk (optional for creaminess) - Chopped peanuts, sesame seeds, and fresh cilantro for garnish This dish shines with vibrant colors and fresh flavors. The ramen noodles are the base. You can choose whole wheat or gluten-free noodles, depending on your needs. The fresh vegetables provide crunch and nutrition. Pea shoots or baby spinach add a lovely green touch. The red bell pepper and carrot give a sweet crunch. Broccoli florets add a pop of color and fiber. Green onions finish the veggie mix with their mild onion flavor. The peanut sauce is what makes this dish special. Creamy peanut butter blends with soy sauce or tamari for saltiness. Maple syrup adds sweetness, while rice vinegar brings a tangy note. Sriracha gives a kick of heat, which you can adjust to your taste. For extra creaminess, you can mix in coconut milk. When you garnish with chopped peanuts, sesame seeds, and fresh cilantro, you add texture and freshness. Each ingredient plays a key role in making this vegan ramen both tasty and satisfying. {{ingredient_image_2}} First, boil water in a large pot. Bring it to a rapid boil. Add the ramen noodles and cook them for about 4-5 minutes. Check the package for exact time. Once soft, drain the noodles. Rinse them under cold water. This stops the cooking process. Set the noodles aside in a bowl. In a medium mixing bowl, gather the sauce ingredients. Combine creamy peanut butter, soy sauce, maple syrup, rice vinegar, and sriracha. Whisk until the mix is smooth. If you want a creamier sauce, add coconut milk slowly. Stir until you reach your desired thickness. Heat sesame oil in a large skillet over medium heat. Once hot, add minced ginger and garlic. Sauté for about 1 minute until fragrant. Next, add broccoli, red bell pepper, and carrots. Stir-fry for 4-5 minutes. This keeps the colors bright and the veggies crisp. Add the cooked ramen noodles to the skillet. Pour the peanut sauce over everything. Gently toss the noodles and veggies. Make sure everything is coated evenly in sauce. Now, fold in the pea shoots or baby spinach and chopped green onions. Toss the mix for another 2-3 minutes. This wilts the greens just right without losing their color. Divide the ramen into deep bowls. Top each bowl with chopped peanuts and sesame seeds. If you like, add fresh cilantro for extra flavor. For a nice touch, drizzle a bit of extra peanut sauce on top before serving. To get real Thai flavors, you need fresh ingredients. Fresh produce boosts taste and adds color. Use bright red bell peppers, crisp broccoli, and fragrant ginger. These ingredients make your dish pop. Balance sweetness and spiciness for a great flavor. The maple syrup adds sweetness, while sriracha brings the heat. Adjust the sriracha to your taste. If you prefer it spicy, don’t hold back! For gluten-free ramen, choose gluten-free noodles. They taste just as good as regular ones. You can also swap soy sauce for tamari, which is gluten-free. Adding protein boosts this dish. Try tofu, tempeh, or edamame for a protein punch. Cook the tofu until golden for extra flavor. Serve the ramen in deep bowls to show off the colors. Arrange the veggies on top for visual appeal. A light drizzle of extra peanut sauce enhances flavor and looks great. Garnish with chopped peanuts, sesame seeds, and fresh cilantro. This makes each bowl look fancy and inviting. Enjoy your meal with friends or family. Pro Tips Choose the Right Noodles: Opt for whole wheat or gluten-free ramen noodles to enhance the nutritional value and accommodate dietary preferences. Customize Your Veggies: Feel free to substitute or add any seasonal vegetables you have on hand, like snap peas or bok choy, to keep the dish fresh and exciting. Adjust the Heat: Modify the amount of sriracha to suit your taste preference; start with a smaller amount and increase as needed for a personalized kick. Meal Prep Friendly: This recipe is great for meal prep! Store the peanut sauce separately to prevent the noodles from getting soggy, and combine when ready to eat. {{image_4}} You can switch up the vegetables in this dish easily. Try bok choy or snap peas instead of broccoli. Zucchini or mushrooms work well too. For greens, swap pea shoots with kale or arugula for a different taste. If you want to change the nut butter, use almond or cashew butter. Sunflower seed butter is a great nut-free option. Each butter gives a unique flavor to the sauce. To add depth, try spices like cumin or coriander. You can also toss in fresh herbs like basil or mint. This adds freshness and new flavors to the dish. Want to mix it up? Use different sauces! A splash of hoisin or teriyaki sauce can change the taste. You can even use coconut aminos for a sweeter twist. If you need a nut-free meal, skip the peanut butter. Use sunflower seed butter or tahini instead. They both provide a similar creaminess without nuts. For low-sodium diets, opt for low-sodium soy sauce or tamari. You can also reduce the amount of sauce to cut back on sodium. Add more fresh veggies for flavor instead. To keep your Vegan Thai Peanut Ramen fresh, use airtight containers. Glass or plastic containers work well. Make sure they seal tightly. Store the leftovers in the fridge. They stay good for up to three days. If you want to keep it longer, consider freezing. When reheating, you want to keep the noodles and veggies tasty. The stovetop is the best option. Heat a pan and add a little water to avoid drying out. Stir and heat until warm. If you use a microwave, cover it with a damp paper towel. This helps retain moisture. Heat in short bursts, checking often. For meal prep, you can freeze this ramen. First, let it cool completely. Then, pack it in freezer-safe bags. Make sure to remove as much air as possible. It can last up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge. Reheat on the stovetop or microwave, adding a splash of water to help. Yes, you can prep this dish ahead. Make the peanut sauce and chop the veggies in advance. Store the sauce in the fridge for up to three days. Keep the veggies in a sealed container. Cook the ramen noodles fresh right before serving. This keeps them soft and tasty. Absolutely! This recipe works great for meal prep. Store the cooked ramen and veggies in separate containers. Use airtight containers to keep them fresh. To reheat, warm the noodles and veggies in a skillet. Add a splash of water if they seem dry. If you're allergic to peanuts, try sunbutter or almond butter. You can also use tahini for a different flavor. These options keep the dish creamy. Just ensure they are smooth for easy mixing. To add spice, increase the sriracha in the sauce. You can also add crushed red pepper flakes. Fresh sliced chili peppers are another great choice. Mix them in when you sauté the veggies for an extra kick. Adjust to your heat preference! Vegan Thai Peanut Ramen is a simple and tasty dish. You learned about the right noodles, fresh veggies, and peanut sauce. We covered how to cook the noodles, make the sauce, and sauté the vegetables while keeping their bright colors. For great flavor, use fresh ingredients and balance sweetness with spice. Feel free to adjust this recipe for your dietary needs. Remember to store leftovers properly and enjoy this dish any time! You can make it ahead and personalize it for more fun at the dinner table.

Creamy Vegan Thai Peanut Ramen

A delicious and creamy vegan ramen dish with peanut sauce and fresh vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Thai
Servings 4
Calories 450 kcal

Ingredients
  

  • 200 g ramen noodles (whole wheat or gluten-free preferred)
  • 1 cup pea shoots or baby spinach
  • 1 red bell pepper, thinly sliced
  • 1 carrot, julienned
  • 1 cup broccoli florets
  • 2 green onions, chopped
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce or tamari
  • 2 tablespoons maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha (adjust to taste)
  • 1/2 cup coconut milk (optional for creaminess)
  • Chopped peanuts, sesame seeds, and fresh cilantro for garnish

Instructions
 

  • In a large pot, bring water to a rapid boil. Add the ramen noodles and cook according to the package instructions (usually around 4-5 minutes). Once they are tender, drain the noodles and rinse under cold water to halt the cooking process. Set them aside in a bowl.
  • In a medium mixing bowl, combine the creamy peanut butter, soy sauce (or tamari), maple syrup, rice vinegar, and sriracha. Whisk until the mixture is smooth and well-blended. If you desire a richer, creamier sauce, slowly stir in the coconut milk until you achieve your preferred consistency.
  • Heat the sesame oil in a large skillet or wok over medium heat. Once hot, add the minced ginger and garlic, sautéing for approximately 1 minute until aromatic. Next, incorporate the broccoli florets, sliced red bell pepper, and julienned carrots. Stir-fry the vegetables for about 4-5 minutes, maintaining their vibrant colors and crisp texture.
  • Add the previously cooked ramen noodles to the skillet with the sautéed vegetables. Pour the prepared peanut sauce over the entire mixture. Toss gently but thoroughly until the noodles and vegetables are uniformly coated with the sauce.
  • Gently fold in the pea shoots or baby spinach and the chopped green onions. Continue to toss the mixture for an additional 2-3 minutes, just until the greens begin to wilt.
  • Divide the ramen equally among deep bowls. Generously top each bowl with chopped peanuts, a sprinkle of sesame seeds, and fresh cilantro if desired for a burst of flavor and color.

Notes

For an eye-catching presentation, serve the ramen in deep bowls, ensuring the vibrant vegetables are beautifully arranged on top.
Keyword noodles, peanut sauce, ramen, Thai, vegan