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.
This recipe was updated on 1st May 2024 with a new-and-improved version.
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 use light soy sauce, which is also sold simply as “soy sauce”. It’s saltier compared to dark soy sauce – so if you use the latter, you might want to add a small pinch of salt to your liking.
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.
Easy Peanut Butter Ramen
Serves:1 personPrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Rating: 5.0/5
( 2 voted )
Ingredients
150g (5.3oz) firm tofu, pressed + sliced into cubes
1.5 tbsp cornflour (cornstarch in the US)
salt + pepper
vegetable oil, we use rapeseed oil
1 pack of instant noodles, see notes
1 pak choi, halved + rinsed
1.5 tbsp smooth peanut butter
1/2 tbsp soy sauce, see notes
chilli oil, for serving
Instructions
Add the tofu, cornflour and small pinches of salt and pepper to a mixing bowl. Stir until the tofu is covered in the cornflour.
Heat a drizzle of oil in a wok on a medium heat. When the oil is hot, add the tofu and fry on all sides for 10 minutes or until golden and crispy. Then transfer the tofu to a bowl.
Wipe the wok clean, then add 500ml (2 cups) of hot water to the wok. Stir in the seasoning sachet from the instant noodles and bring the broth to a boil.
Add the noodles and cook for 3-4 minutes, loosening the noodles as they cook.
Meanwhile, add the pak choi halves to a saucepan of boiling water and cook for 2-3 minutes or until tender, then remove and set aside.
Next, add the peanut butter and soy sauce to a serving bowl. Stir to combine, then use a ladle to gradually pour the broth into the bowl (keep the noodles in the wok), stirring as you go with a spoon to mix the peanut butter mixture into the broth. Note: it’s important to do this in stages to prevent the peanut butter from splitting.
Keep stirring until the peanut butter mixture has fully combined with the broth, then drop in the noodles and top with the pak choi, crispy tofu and a drizzle of chilli oil. Yum!
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!