Theres something about ramen that tends to hit every single spot for me. Doesn’t matter what mood I’m in, a really really good bowl of ramen always sounds like a good idea.
Growing up, my only idea of ramen was the Top Ramen in the little packets. As much as I loved those, they left me feeling boated, tired and quite gross after. After moving to San Francisco for culinary school, I discovered the world of REAL ramen. You know… the kind with a flavor so deep you didnt even know the magic that was in your mouth? The kind with the perfectly seasoned, perfectly runny egg? The kind that makes you wonder why the hell a company like “Top Raman” was even legal in the first place?
Ever since going gluten-free & plant-based, I have had one hell of a time finding a ramen that works for my lifestyle. After hitting almost every restaurant in San Diego, finding one that was perfect and then watching it go out of business, I figured it was time for me to make my own damn ramen.
Luckily, with the way the food industry is moving toward the good side, theres actually some really awesome brands out there for GF ramen noodles!
I wanted to make this recipe complex and super satisfying, so I made it like I would almost make a curry. A bit of tweaking and testing out on clients, and this baby was ready for the blog.
Funny enough - I have seen quite a few peanut ramen recipes pop up in the last few weeks! Talk about a collective conciseness eh?
I hope this hits all the spots for you!
1 tbsp coconut oil
1 yellow onion, sliced
3 cloves of garlic, minced
1 tsp chopped ginger
1 red bell pepper, seeded & chopped
2 tbsp red curry paste
1 tsp turmeric
2 tbsp hot chili oil
1/4 cup coconut aminos
1 tbsp sesame oil
1/4 cup creamy peanut butter
1 can coconut milk
1 cup chopped mushrooms of your choice
1 medium size zucchini, chopped
Juice of 2 limes
6 cups veggie broth
1 packet of ramen noodles, cooked
Red pepper flakes
In a medium size stock pot over medium heat, add the coconut oil and let melt. Once melted, add onions. Salt the onions while they cook, stir until they’re soft and start making your house smell amazing! Add the garlic, ginger and stir for one minute more. Add the curry paste, and turmeric, stir for one minute to coat everything.
Once everything is coated, add peanut butter, chili oil, sesame oil, coco aminos and coconut milk. Stir well and let everything simmer for about 2 minutes. Next, add in your veggie stock, mushrooms, and zucchini. Cook covered on low for about 5 minutes. Add lime juice and cook for 5 minutes more.
Taste broth and add salt, spiciness or sesame oil as needed for desired flavor.
Serve in a large bowl with cooked ramen noodles, lime wedges, basil, red pepper flakes and sliced scallions.
Slurp away! Share your results in the comments below or by tagging me on Instagram: @chef_bai