Vegan Spicy Peanut Ramen Recipe

Recently, I asked on instagram, if people in my network , would like me to share recipes of my own vegan and healthy food experiments and the response was overwhelmingly positive. So, here goes the first most requested recipe, which is inspired by a recipe shared by Rabbit and Wolves. I made couple of changes and only used fresh ingredients. For instance, I replaced the green Thai curry paste with some organic spices that are more readily available and also healthier as they don’t have any preservatives. Hope you try it and enjoy it on a rather cozy evening. If you want to use the paste, go ahead and ignore all the spices listed below.

Vegan_ramen_recipe

Spicy Ramen

The ultimate comfort food

Ingredients for 2 big or 4 small servings:

Ramen noodles, cooked - 125 gms (2 noodles’ bars)

Just little oil to sauté

3-4 Garlic cloves (medium sized), chopped

1 tsp Ginger, grated

700 ml vegetable broth or plain water if you don’t have broth at hand (honestly)

250 ml coconut milk or 4 tbs coconut milk cooking concentrate

2 heaped tbs Peanut butter, unsalted and organic

1 tbs crushed roasted peanuts for topping

1 tbs Soy sauce or amino liquids (healthier than soy)

Little sweetener of choice, depends on your taste

1 lime for the sour kick

Bunch of fresh coriander to top

1 green chilli, chopped to top (I did not use this)

Chilli flakes to top (optional)

Sautéed and steamed veggies of choice.

Spices used instead of the green Thai curry paste:

1 tsp Coriander powder

1/2 Cumin powder

1/2 lemongrass stalk chopped or 2 drops of lemongrass concentrate (opt.)

1/4 tsp nutmeg powder or 2 drops of concentrate

1/4 tsp cayenne pepper or simple red chilli if you don’t have former

1/2 tsp onion powder

Method:

  1. In a pot, heat oil. Add sliced mushrooms and sauté till slightly browned. Keep aside. If you are not using mushrooms, start from step 2.

  2. In the same pan, add 1 tsp of oil and add garlic and ginger and sauté for 2-3 minutes.

  3. Add all the spices. Mix everything and sauté for a minute or two. Add half of the broth or water and the coconut milk and mix. Now, in remaining broth, mix the peanut butter properly, before adding them together in the pot. I missed this part and it was pretty difficult to mix the peanut butter directly in the pot. Eventually everything mixes but why take that pain. ;)

  4. Mix everything together in the pot now.

  5. Add soy sauce, 1/2 lime, honey and pinch of salt if needed.

  6. Before serving, place cooked noodles in big bowls and add then fill the bowls up with the prepared curry. Top it with veggies like mushrooms, steamed sweet corn, onion greens, roasted sesame seeds, peanuts, lime wedges, cilli flakes and cilantro.