Peanut Curry Ramen Noodles (20 Minutes!)
This delicious one-pot Peanut Curry Ramen Noodles is ready in 20 minutes, with maximum flavour and so many wholefoods. Top the saucy noodles with air fried tofu, some veggies and gut-healthy pickles.
I love a bowl of noodles, especially soupy ones that are similar to a cosy ramen bowl. The key to keeping it simple and with minimal washing up is to cook the noodles directly in the sauce. This particular sauce is made with a few pantry staples like peanut butter, and miso paste as well as some fresh aromatics like ginger and garlic with the addition of apple cider vinegar for a tangy hit. I am using Bragg ACV which is one of the original and the best in my opinion, as it’s bottle with the mother, reserving all of the amazing gut health necrosis, to really make this bowl of noodles something special.
What will I love these noodles?
These noodles are so good:
- Saucy, creamy and glossy
- Most, comforting and nostalgic
- Packed with flavour from peanut butter, aromatics and coconut milk
- Loaded with fibre from veggies
- Packed with gut healthy ingredients
- Like apple cider vinegar and miso
- Perfect for winter to warm up
- Loaded with plant-points
- At least 10 without the seed toppings!
- A great way to pick yourself up after a long day
- Ready in about 20 minutes
- High in protein with tofu and peanut butter
- A natural source of vitamins, minerals and antioxidants
- Naturally vegan, dairy-free and egg-free
- Easily gluten-free
- With nut-free options (swap out the peanut butter)
- Easy to make
- Ideal to make does 1 or to feed a few mouths
- Prep the tofu and pickles in advance
- Top with your favourite veggies and crunchy salad
- Will make you feel nourished
If you already love the sound of these noodles, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.
For the pickles:
- Red onion: slice these thinly.
- Sugar: just a bit to help the onions pickles.
- Salt: to help with the preservation and flavour.
- Apple cider vinegar: I am using Bragg ACV which is the best and comes with the mother (which may look like it’s separated in the bottle – this is totally normal).
To prep the tofu:
- Extra-firm tofu: slice into cubes to make the crispy air fried cubes on top.
- Apple cider vinegar: for tang, as above. This is replacing the usual rice wine vinegar in a lot of Asian cooking.
- Tamari soy sauce: for richness of flavour and that umami saltiness.
- Maple syrup: for a little sweetness and stickiness. You can also use agave syrup or honey.
- Sesame or olive oil: for allowing the tofu to turn nice and crispy.
- Cornstarch: to lightly coat the tofu and create a crispy texture.
And for the noodles and sauce:
- Garlic: opt for fresh rather than garlic granules.
- Ginger: fresh is best.
- Peanut butter: make sure it’s runny and smooth for the best results. I look Manilfie or Pip&Nut.
- Miso paste: for umami richness of flavour and for health benefits.
- Spices: mild curry powder and sweet smoked paprika add a lovely flavour and colour.
- Coconut milk: I use full-fat for the creamiest texture. This is from the tin.
- Veggie stock: make sure it’s vegan, where needed.
- Apple cider vinegar: as above.
- Noodles: use your favourite noodles to cook in the sauce. I like udon or ramen noodles.
And to serve these noodles, I like to add some fresh cucumber, spring onion, board seeds, herbs and some chilli crisp oil.
Are these gluten-free and nut-free?
Make sure you use GF noodles to keep this gluten-free. To make it nut-free, swap the peanut butter for tahini.
How do I make them?
These are ready in a few steps:
- Add the red onions to a small bowl with the pickling ingredients: massage lightly with your hands and leave to one side.
- Toss the tofu with the ingredients: and air fry for 15-20 minutes, until golden and crispy.
- Add the ramen sauce ingredients to a saucepan: gradually whisking to a smooth mix.
- Add in the noodles: and cook until softened.
- Serve the noodles in bowls topped with the tofu, pickles and other toppings: like some chilli crisp oil and cucumber.
How long will they last?
Once made, these noodles are best eaten straight away as they will continue to absorb the sauce. You can make the noodles in advance and the tofu will keep for 2-3 days in the fridge in a sealed container. When back up or enjoy cold.
What other recipes can I try?
For more noodles and speedy dinners:
- Crispy Rice Mushroom Satay Salad
- Roasted Vegetable Gnocchi Traybake
- Sticky Tofu Sweet Potato Hummus Bowls
- Creamy Lemon Pasta with Charred Courgettes and Corn
- Edamame Avocado Soba Noodle Tahini Bowl
Peanut Curry Ramen Noodles (20 Minutes! Vegan)
This delicious one-pot Peanut Curry Ramen Noodles is ready in 20 minutes, with maximum flavour and so many wholefoods. Top the saucy noodles with air fried tofu, some veggies and gut-healthy pickles.
Ingredients
For the Pickles:
- 1 red onion, thinly sliced
- ½ tsp sugar
- ½ tsp salt
- 4 tbsp apple cider vinegar*
For the Tofu:
- 1 x 280g block extra-firm tofu, drained and cubed
- 1 tbsp apple cider vinegar
- 1 tbsp tamari soy sauce
- ½ tbsp maple syrup
- ½ tbsp sesame or olive oil
- 1 tbsp cornstarch
For the Ramen Noodles:
- 2 garlic cloves, grated
- 1-inch piece ginger, peeled and grated
- 2 tbsp runny smooth peanut butter
- 2 tsp miso paste
- ½ tsp sweet smoked paprika
- ½ tsp mild curry powder
- 1 x 400ml tin full-fat coconut milk
- 300-400ml vegetable stock
- 2 tbsp apple cider vinegar
- 2 nests/portions noodles (e.g. ramen or udon)
To Serve:
- 2 small cucumbers, sliced
- 2 spring onions, sliced
- Fresh chive, chopped
- 2 tbsp mixed seeds
- 2 tbsp chilli crunch oil, optional
Instructions
- Start with the pickles. Add the red onion to a bowl with the sugar, salt and apple cider vinegar and massage with your hands. Leave this to tone side until ready to use, or keep in a sealed jar for 1-2 weeks, make sure you add more apple cider vinegar so the onions are fully submerged.
- Now move onto the tofu. Add the tofu and, apple cider vinegar, soy sauce, maple syrup, sesame/olive oil and cornstarch to a bowl and toss really well. Lay out in an even layer on a tray and air fry at 180ºC for 12-15 minutes, until golden all over (or bake in the oven at 160Fan/180ºC for 15-20 minutes). The tofu will now keep in the fridge in a sealed container for 2-3 days and warm back up as needed (or eat cold).
- For the ramen, add the garlic, ginger, peanut butter, miso paste, paprika and curry powder to a saucepan and gradually whisk in the coconut milk. Add in the vegetable stock and simmer to warm through. Allow the mix to just bubble and stir in the apple cider vinegar.
- Add in the noodles and cook over a gentle heat until your noodles are cooked (check the packet, mine take 5 minutes). Stir the noodles often, so they don’t stick.
- To serve, divide the noodles and their sauce to two bowls. Top with the cucumber, golden baked tofu and spring onions. Add on some pickled red onions, herbs, seeds and chilli oil and enjoy straight away.
Notes
*I use Bragg Apple Cider Vinegar, with the Mother.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Peanut Curry Ramen Noodles so please let me know in the comments below and leave a star review above. If you do make these snacks, I’d love to see them so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With noodle love x
P.s. this recipe was first made with Bragg ACV but this blog post is not sponsored and all opinions are my own.
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