Meet your new favorite ramen recipe : Spicy Peanut Tempeh Ramen. Consider this the more sophisticated, healthier version of your childhood favorite. It’s simple, quick, budget-friendly, and SO delicious … the only thing missing? That weird flavor packet and a list of ingredients no one can pronounce. 

better than instant ramen, instant ramen 

Ok, no shade to Instant Ramen. It’s delicious and quick and so nostalgic. I can say with full confidence that I’ve definitely eaten my fair share of those .20¢ packets … especially coming home from the bars at 2 AM drunk af or stoned outta my mind with nothing but a box full of soy sauce flavored ramen noodles in the pantry to satisfy my insatiable munchies.

But we’re older and more refined now. And while I still get the munchies at 2 AM (c’mon, you know you do, too) my palate deserves better, and your’s does too. Insert my 30-minute Spicy Peanut Tempeh Ramen here. It’s literally everything we love about Instant Ramen, but elevated.

Grab a drink or hit that spliff real quick, and let’s get to cookin’ the best Spicy Peanut Tempeh Ramen!

what do i need to make This Spicy Peanut Tempeh Ramen?

While you can switch up the veggies and protein in this dish, there are a few main ingredients that you’ll absolutely need for this Spicy Peanut Tempeh Ramen. Here’s what you’ll need:

• Instant noodles. By far, my favorite instant ramen noodles are from Lotus Foods. They’re delicious, gluten-free, whole grain, and ready in just 4 minutes. This isn’t sponsored … I just genuinely love their products! Obviously, any old ramen noodles will do the trick, but if you have’t tried these, I highly recommend.
• Coconut Milk. 
• Peanut Butter. The peanut sauce is KEY for this dish!
• Fresh Herbs.

How do i make Spicy Peanut Tempeh Ramen?

Now that you’ve got your grocery list of non negotiables for this recipe, all you have to do is whip it up! And trust me, it’s super easy and quick! Here’s how:

1. Make the spicy peanut sauce. Blend it all up and set it aside. Easy peasy.
2. Bake tempeh. After the sauce is prepared, use about 1/4 cup to toss the tempeh. Bake it at 400 degrees for about 20 minutes, flipping halfway through.
3. Start Broth. While the tempeh is in the oven, start on the broth. In a large pot on medium high heat, add your avocado oil. Once the oil is hot, add remaining chili garlic sauce, fresh garlic, ginger, onion, and dried chiles. Cook until fragrant, about 3-5 minutes. Next add in your prepared stock, remaining peanut sauce and coconut milk. Bring the broth to a gentle boil, reduce heat to low, and let it simmer for about 15 minutes.
4. Cook your noodles. Meanwhile, cook your ramen noodles according to package directions. Drain and set aside.
5. Serve. Divide the prepared noodles into 4 bowls. Ladle the broth into the bowls and add oven baked tempeh. Finish with a squeeze of fresh lime, chopped cilantro, red onion, and chopped peanuts. Serve immediately. ENJOY!

i want to see your Spicy Peanut Tempeh Ramen recreations!

If I’ve inspired you to make this recipe, I’d love to see! Snap a photo of your slurpable noods, post it to Instagram and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes! Til next time, friends!

XOXO!

5.0 from 6 reviews

Spicy Peanut Tempeh Ramen

 

Save Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Meet your new favorite ramen recipe : Spicy Peanut Tempeh Ramen. Consider this the more sophisticated, healthier version of your childhood favorite. It's simple, quick, budget-friendly, and SO delicious ... the only thing missing? That weird flavor packet and a list of ingredients no one can pronounce.

Author: Ashley

Recipe type: Vegan, Gluten-Free

Cuisine: Asian-Inspired

Serves: 4

Ingredients

Peanut Sauce

• ¾ cup smooth peanut butter, no salt added
• ½ cup warm water
• 6 TBS Tamari
• 6 TBS chili garlic sauce, divided
• 1 lime, juiced + more for serving
• 2 TBS coconut sugar or maple syrup
• 3 cloves fresh garlic
• ½ tsp red pepper flakes, optional

Ramen

• 8 oz tempeh, cut into bite size pieces
• 2 TBS avocado oil
• 5-6 dried chile de arbols, optional
• 6 cloves garlic, minced
• 2 TBS fresh ginger, minced
• 1 small white onion, minced
• 6 cups prepared vegan chicken stock or vegetable broth
• 1 - 15.5 oz can full fat coconut milk
• 10 oz ramen noodles
• Fresh lime wedges, for serving
• Chopped cilantro, for serving
• Chopped peanuts, for serving
• Thinly sliced red onion, for serving

Instructions

1. Preheat oven to 400 degrees

Peanut Sauce

1. Blend the peanut butter, warm water, tamari, 3 tablespoons chili garlic sauce, lime juice, coconut sugar, garlic and red pepper flakes until smooth, about 1 minute. Taste and adjust seasonings. Set aside

Ramen

1. Using ¼ cup of prepared peanut sauce, toss the tempeh in a large bowl. Transfer to a parchment paper lined baking tray and bake until golden brown and crispy on the edges, about 20 minutes, flipping halfway through.
2. While the tempeh is in the oven, start on the broth. In a large pot on medium high heat, add your avocado oil. Once the oil is hot, add remaining chili garlic sauce, dried chiles, fresh garlic, ginger, and onion. Cook until fragrant, about 3-5 minutes. Next add in your prepared stock, remaining peanut sauce and coconut milk. Bring the broth to a gentle boil, reduce heat to low, and let it simmer for about 15 minutes.
3. Meanwhile, cook ramen noodles according to package directions. Drain and set aside.
4. Divide the prepared noodles into 4 bowls. Ladle the broth into the bowls and add oven baked tempeh. Finish with a squeeze of fresh lime, chopped cilantro, red onion, and chopped peanuts. Serve immediately. ENJOY!

3.5.3251