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    Home

    Vegan Thai Peanut Ramen

    January 6, 2021 By Rene 12 Comments

    This Vegan Thai Peanut Ramen is packed with flavor and loaded up with noodles, crispy cauliflower, roasted shallots and tons of fresh toppings.

    Jump to Recipe
    This Vegan Thai Peanut Ramen is packed with flavor and loaded up with noodles, crispy cauliflower, roasted shallots and tons of fresh toppings | ThisSavoryVegan.com #thissavoryvegan #veganramen #thairamen

    I have had this recipe on my to-do list for a hot minute! But I feel like January is made for soups, so it is the perfect time to share this recipe. This homemade vegan ramen doesn't require any fancy ingredients and is packed full of veggies. Get your noods and your veggies all at once 🙌

    What is in Vegan Thai Peanut Ramen

    Well, there are a few components going on in this ramen. But don't worry, none of them are overly complicated. We are just going to build the ramen over a few different steps then bring it all together at the end.

    The first thing we are going to do is roast cauliflower and shallots in a little bit of oil and soy sauce. These veggies are going to get super crispy. Maybe even slightly blackened. Trust me, that crispy crust adds so much flavor.

    This Vegan Thai Peanut Ramen is packed with flavor and loaded up with noodles, crispy cauliflower, roasted shallots and tons of fresh toppings | ThisSavoryVegan.com #thissavoryvegan #veganramen #thairamen

    While the veggies are roasting, we will work on the broth.

    The broth is a mixture of garlic, ginger, soy sauce, peanut butter, red curry paste, vegan broth and coconut milk (plus a couple other things). Once everything is hot and bubbly, add in some kale, cilantro and lime juice. I'm telling you, there is no shortage of veggies in this ramen.

    This Vegan Thai Peanut Ramen is packed with flavor and loaded up with noodles, crispy cauliflower, roasted shallots and tons of fresh toppings | ThisSavoryVegan.com #thissavoryvegan #veganramen #thairamen

    How to serve Vegan Thai Peanut Ramen

    Now that the broth is ready and the veggies are roasted it is time to cook the ramen noodles. I like to cook my noodles separately from the broth. That way if you have leftovers, your noodles won't get super soggy.

    And when it comes to what type of noodles to use, I like to buy the individual ramen packs and just toss the seasoning packets. Easy.

    This Vegan Thai Peanut Ramen is packed with flavor and loaded up with noodles, crispy cauliflower, roasted shallots and tons of fresh toppings | ThisSavoryVegan.com #thissavoryvegan #veganramen #thairamen

    To serve the ramen, load up each bowl with noodles then top with broth, roasted veggies and all the toppings your heart desires. I like to add green onions, cilantro, lime wedges, peanuts and red pepper flakes!

    This vegan ramen is seriously cozy and satisfying. It is not overly spicy (the peanut butter and coconut milk balance out the curry) and makes for the best dinner on a cold night!

    This Vegan Thai Peanut Ramen is packed with flavor and loaded up with noodles, crispy cauliflower, roasted shallots and tons of fresh toppings | ThisSavoryVegan.com #thissavoryvegan #veganramen #thairamen
    This Vegan Thai Peanut Ramen is packed with flavor and loaded up with noodles, crispy cauliflower, roasted shallots and tons of fresh toppings | ThisSavoryVegan.com #thissavoryvegan #veganramen #thairamen

    Need more recipe inspo? Check these out:

    • Roasted Vegetable Vegan Ramen
    • Vegan Ramen Noodles with Mushrooms & Bok Choy
    • Spicy Thai Noodles
    This Vegan Thai Peanut Ramen is packed with flavor and loaded up with noodles, crispy cauliflower, roasted shallots and tons of fresh toppings | ThisSavoryVegan.com #thissavoryvegan #veganramen #thairamen
    This Vegan Thai Peanut Ramen is packed with flavor and loaded up with noodles, crispy cauliflower, roasted shallots and tons of fresh toppings | ThisSavoryVegan.com #thissavoryvegan #veganramen #thairamen
    Print Pin
    5 from 9 votes

    Vegan Thai Peanut Ramen

    This Vegan Thai Peanut Ramen is packed with flavor and loaded up with noodles, crispy cauliflower, roasted shallots and tons of fresh toppings.
    Course Main Course
    Cuisine asian, thai
    Keyword ramen, soup
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Servings 4
    Calories 333kcal

    Ingredients

    FOR THE ROASTED VEGGIES

    • 1 small head cauliflower approx. 2.5 cups, cut in florets
    • 1 large shallot cut in long strips
    • 1 tablespoon avocado oil
    • 1 tbsp low sodium soy sauce

    FOR THE RAMEN

    • 1 tablespoon sesame oil
    • 1 shallot diced
    • 2 cloves garlic diced
    • 1 inch fresh ginger diced
    • 4 cups broth*
    • ¼ cup low sodium soy sauce
    • 4 tablespoon red curry paste
    • 2 tablespoon rice vinegar
    • 2 tablespoon agave or maple syrup
    • ⅓ cup peanut butter unsalted
    • 1 15-ounce can coconut milk
    • 1 bell pepper cut in strips
    • 2 limes separated
    • 2 cups kale cut in bite-sized pieces
    • ¼ cup cilantro chopped, plus more for topping
    • 2-4 ramen squares**
    • green onion, roasted peanuts, red pepper flakes optional toppings

    Instructions

    • Preheat the oven to 450 degrees. Add the cauliflower, shallot, oil and soy sauce to a bowl. Toss to coat evenly and spread out on a baking sheet. Place in the oven on the lowest rack and roast for 30 minutes, flipping halfway.
    • While the veggies are roasting, prepare the ramen. Heat the sesame oil in a large pot over medium heat. Add the shallot, garlic and ginger. Cook for 2-3 minutes, stirring frequently. Add the broth, soy sauce, red curry paste, rice vinegar, agave, peanut butter, coconut milk and bell pepper. Bring to a boil and stir until everything is incorporated. Lower heat and simmer for 10-15 minutes.
    • Add the juice of 1 lime, kale and cilantro. Cook for an additional 5 minutes, or until the kale is wilted. Taste and adjust seasoning as needed - if you want more spice, add some red pepper flakes.
    • While the broth is finishing, bring a separate pot of water to a boil.** Add the ramen noodles and cook for 2-3 minutes, or until tender, then drain.
    • To assemble, add ramen noodles to each bowl, ladle broth over the noodles, then top with roasted cauliflower/shallots. Add green onion, cilantro, peanuts and lime wedges to each bowl before serving.

    Video

    Notes

    *I used vegan chicken broth, which you can get online here. You can also use your favorite broth instead.
    **You can cook the ramen noodles in the broth, BUT I think it is better to cook them separately so that you can easily store leftovers without the noodles getting soggy. 

    Nutrition

    Calories: 333kcal | Carbohydrates: 33g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Sodium: 811mg | Potassium: 697mg | Fiber: 6g | Sugar: 16g | Iron: 3mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and  @thissavoryvegan!

    This Vegan Thai Peanut Ramen is packed with flavor and loaded up with noodles, crispy cauliflower, roasted shallots and tons of fresh toppings | ThisSavoryVegan.com #thissavoryvegan #veganramen #thairamen
    « Weekly Vegan Dinner Plan #127
    Weekly Vegan Dinner Plan #128 »

    Reader Interactions

    Comments

    1. Christina

      April 29, 2021 at 6:52 pm

      5 stars
      This was really good. The only change I will make is one tablespoon less of curry paste for the family. Then I will add extra chili flakes. Thank you for the delicious recipe!

      Reply
    2. Soph

      April 21, 2021 at 8:16 pm

      5 stars
      Holy smokes this is tasty!

      Reply
      • Rene

        April 28, 2021 at 4:45 pm

        Hi Soph - thanks so much!!!

        Reply
    3. Cindy

      January 18, 2021 at 7:02 pm

      Is there a substitute for the coconut milk you would recommend?

      Reply
      • Rene

        January 19, 2021 at 8:41 am

        You could use another non-dairy milk - like soy or almond. Just be sure it is unsweetened 👍

        Reply
    4. Amanda

      January 11, 2021 at 11:05 am

      I want to add shiitake mushrooms, and zucchini. Would you recommend roasting with the cauliflower or cooking in broth with peppers?

      Reply
      • Rene

        January 11, 2021 at 1:14 pm

        I personally would want a char on the mushrooms and zucchini, so I would cook them with the cauliflower. Just be sure not to over crowd the baking sheet. Use 2 baking sheets if needed.

        Reply
      • Rashmi

        January 17, 2021 at 5:08 pm

        5 stars
        This was fantastic and enjoyed by the entire family! The only change I made was spinach instead of kale as I did not have any kale. Delicious and easy to make!

        Reply
        • Rene

          January 19, 2021 at 8:43 am

          Yay! So glad you liked it. And spinach is the perfect swap!

          Reply
    5. mcw

      January 09, 2021 at 7:10 pm

      5 stars
      delicious and easy!!!

      Reply
    6. Tonya

      January 06, 2021 at 7:36 pm

      5 stars
      I made this for dinner and it was delicious! I used spinach rather than kale and a yellow bell pepper. My family loved it!

      Reply
      • Rene

        January 07, 2021 at 12:55 pm

        Yay! So glad the fam loved it!!!

        Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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