Vegan Peanut Satay Ramen Recipe

1. Prepare the Broth:
Heat sesame oil in a large pot over medium heat.
Add the minced garlic and ginger, sautéing until fragrant (about 1–2 minutes).
Stir in the peanut butter, soy sauce, red curry paste, and vegetable broth. Whisk until smooth and well combined.
Add the coconut milk and bring the mixture to a gentle simmer. Let it cook for 5–7 minutes, allowing the flavors to meld.
Stir in lime juice and adjust seasoning with maple syrup, additional soy sauce, or lime juice as needed.
2. Cook the Noodles and Vegetables:
Cook the ramen noodles according to package instructions. Drain and set aside.
In the same pot as the broth, add the broccoli, carrots, bell peppers, and snap peas. Simmer for 3–5 minutes until the vegetables are tender but still crisp.
3. Assemble the Ramen:
Divide the cooked noodles among bowls.
Ladle the hot peanut satay broth and vegetables over the noodles.
Garnish with green onions, sesame seeds, fresh cilantro, and lime wedges.
Tips for Success:
Spice Level: Adjust the red curry paste based on your spice tolerance. Add a dash of sriracha for extra heat.
Protein Boost: Add tofu cubes, tempeh, or edamame for added protein.
Customize Veggies: Use your favorite vegetables or whatever you have on hand, like mushrooms, zucchini, or bok choy.
Why You’ll Love This Recipe:
Rich and Creamy: The peanut satay broth is flavorful and satisfying.
Nutritious: Packed with fresh veggies and customizable with protein options.
Quick and Easy: Ready in under 30 minutes!
Enjoy this comforting and flavorful vegan peanut satay ramen for a meal that feels like a warm hug in a bowl. 🍜🥜✨