Ramen Noodle Bowl with Peanut Sauce (Vegan)

A hearty and flavorful ramen noodle bowl tossed in a creamy peanut sauce, with crispy tofu, vibrant vegetables, and a sprinkle of crunchy peanuts.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.95/serving

Season:

☀️ Summer

Meal Type:

Lunch•Snack

Cuisine:

Asian•Japanese

Mood:

Comfort Food

Ingredients

Servings

12ozRamen Noodles(Dried ramen noodles (check for vegan ingredients))

£0.60

14ozExtra Firm Tofu(Pressed to remove excess water)

£3.00

2cupsBroccoli Florets(Cut into bite-sized pieces)

£1.20

1cupCarrots(Julienned or shredded)

£0.30

1mediumRed Bell Pepper(Sliced)

£0.70

2stalksGreen Onions(Sliced thinly)

£0.40

0.3cupPeanuts(Roasted, chopped)

£0.40

0.3cupSoy Sauce(Low sodium)

£0.15

0.3cupPeanut Butter(Creamy)

£0.30

2tablespoonsRice Vinegar

£0.10

1tablespoonMaple Syrup (or Agave)

£0.25

1teaspoonSesame Oil

£0.10

2clovesGarlic(Minced)

£0.10

1teaspoonGinger(Grated)

£0.10

0.3teaspoonRed Pepper Flakes(Optional, for heat)

£0.05

2tablespoonsWater(For thinning the sauce)

2tablespoonsVegetable Oil(For cooking Tofu)

£0.05

Total Cost

£7.80

£1.95 per serving

Instructions

1.
Prepare the Tofu: Cut the pressed tofu into 1-inch cubes. Toss with 1 tablespoon of soy sauce and 1 tablespoon of vegetable oil. Cook by one of the following methods: * **Pan-fry:** Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides, about 8-10 minutes. * **Air Fry:** Air fry at 400F for 12-15 minutes, shaking halfway through, until golden and crispy.
2.
Cook the Ramen Noodles: Cook the ramen noodles according to package directions. Drain and rinse with cold water to prevent sticking.
3.
Steam the Broccoli: Steam the broccoli florets until tender-crisp, about 5 minutes. You can do this in a steamer basket or microwave with a little water.
4.
Make the Peanut Sauce: In a medium bowl, whisk together the remaining soy sauce, peanut butter, rice vinegar, maple syrup, sesame oil, garlic, ginger, and red pepper flakes. Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
5.
Assemble the Bowls: In a large bowl, combine the cooked ramen noodles, tofu, steamed broccoli, julienned carrots, and sliced red bell pepper. Pour the peanut sauce over the mixture and toss to coat evenly.
6.
Serve: Divide the ramen noodle mixture into bowls. Garnish with sliced green onions and chopped peanuts. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

60g

23% of RDA

Fat

35g

50% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

15 g

17% of RDA

Sodium

1300 mg

57% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

Adjust the amount of red pepper flakes to your spice preference.

If the peanut sauce is too thick, add more water to thin it out.

Feel free to add other vegetables like edamame, bean sprouts, or mushrooms.

For added protein, consider adding edamame.

Cooking Equipment

Large pot

Skillet or Air Fryer (optional)

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Ramen Noodle Bowl with Peanut Sauce (Vegan)

Ingredients

Instructions