Peanut Butter Ramen Noodles

4 servings


5 minutes

active time

20 minutes

total time


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)


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.


Serving Size



529.7 kcal

Total Fat

31.2 g

Saturated Fat

16.1 g

Unsaturated Fat

13.4 g

Trans Fat





2895.5 mg

Total Carbohydrate

48.8 g

Dietary Fiber

3.5 g

Total Sugars

11.2 g


18.9 g

4 servings


5 minutes

active time

20 minutes

total time
Start Cooking