Peanut Butter Ramen Noodles

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 tsp avocado oil (or extra virgin olive oil)

1 red onion (diced)

1 thumb ginger (diced)

3 cloves garlic (diced)

4 tbsp peanut butter (sub for seed butter or tahini)

1 tbsp sriracha (or chili sauce)

1 tbsp maple syrup

1 tsp rice vinegar

2½ tbsp soy sauce (tamari if gluten-free)

5 cups vegetable broth

1 cup coconut milk

6 oz ramen noodles (or whole wheat spaghetti, or rice noodles etc.)

1 lime (juiced)

375 gram extra firm tofu (1 block, cut into cubes and baked until crispy)

1 handful cilantro (or parsley, chopped)

1 red chili (sliced)

1 bunch green onions (finely diced)

1 tbsp peanuts (crushed)

Directions

If preparing tofu, slice your block into cubes, place on a parchment-lined baking sheet, spray with a little oil, and bake for 15 to 20 minutes at 400F, until crispy on the outside.

Meanwhile, prepare your soup. In a large pot, add the oil, onion and ginger. Saute until fragrant, approximately 3 minutes.

Then add the garlic, peanut butter, chili sauce, maple syrup, rice vinegar and soy sauce, along with around 1/4 cup of the broth. Mix until the sauce is creamy.

Add the remaining broth and coconut milk, then bring to a boil. Add in your noodles, and cook until they’re al dente. Alternatively, you can cook your noodles separately and serve with the rest of your toppings.

While the noodles cook, prep the veggies: slice the chili pepper, cilantro, and green onions. Crush your peanuts, if using.

Nutrition

• Calories: 529.7 kcal
• Total Fat: 31.2 g
• Saturated Fat: 16.1 g
• Unsaturated Fat: 13.4 g
• Sodium: 2895.5 mg
• Total Carbohydrate: 48.8 g
• Dietary Fiber: 3.5 g
• Total Sugars: 11.2 g
• Protein: 18.9 g