It’s time to upgrade those bland and boring instant noodles! For this amazing ramen we use peanut butter to create a delicious broth, which we serve with the noodles, crispy tofu and blanched pak choi. Incredible.
- Not all instant noodles are vegan so it’s always best to check the packet or quickly look up the product online to be sure. You can also pick whichever flavour you like – we tend to go for a chow mein style.
- We usually use extra firm tofu which doesn’t require pressing. But depending on your tofu, you might need to press it before coating it in the cornflour.
- You can lower the calories and fat content by either reducing the amount of peanut butter or using a low-fat version.

Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
3 Comments
Recipe says “see notes” regarding the instant noodles, but I don’t see any notes. I was hoping to see recommended flavours.
Hey Laurar – the notes are near the top underneath the first photo. Hope that helps! Ben
Made this today and enjoyed the extra ingredients to help cover up the guilt that usually comes with instant ramen!