Can I adjust the spiciness of the peanut sauce in this ramen salad?

Yes, you can easily adjust the spiciness by increasing or decreasing the amount of black garlic hot sauce and red chili flakes to suit your preference.

What other vegetables can I add to this warm ramen salad?

While zucchini and bok choy are specified, you could also incorporate shredded carrots, bell peppers, or snow peas, adding them with the zucchini and bok choy to cook until tender-crisp.

Do I have to rinse the ramen noodles after cooking?

Yes, rinsing and straining the ramen noodles after cooking helps to remove excess starch, preventing them from sticking together and ensuring a better texture in the salad.

Can I use a different plant-based protein instead of vegan chicken fillets and tofu?

Absolutely, crumbled tempeh, edamame, or even roasted chickpeas would make excellent protein substitutions, adding them at step 10 with the other proteins.

How should I store leftover Warm Ramen Noodle Salad?

Store any leftover salad in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.

4 years ago

Warm Ramen Noodle Salad with Peanut Sauce
[Vegan]

MK By: Maria Koutsogiannis

Author Bio

Maria’s fierce honesty and stripped-back approach to sharing her journey to self-love through overcoming an... Read More

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A vibrant warm ramen noodle salad with a rich peanut sauce, topped with green onions and cilantro, served in a bowl.

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Discover more recipes with these ingredients

Warm Ramen Noodle Salad with Peanut Sauce [Vegan]

Dairy Free

Vegan

This warm ramen noodle salad has a comforting peanut sauce, and can be whipped up in no time at all. It’s the perfect recipe for a pot luck, or just for a quick dinner when you’re on-the-go driving your kids around to extra curriculars and playdates!

Ingredients You Need for Warm Ramen Noodle Salad with Peanut Sauce [Vegan]

2 ramen cakes
2 small/medium zucchini matchsticks
1 medium head of bok choy, thinly sliced
3 sprigs green onion, chopped
3 tablespoons peanut butter
2 tablespoons soy sauce or tamari
2 tablespoons rice wine vinegar
2 tablespoons miso paste
1 1/2 tablespoons spicy sesame oil
1 1/2 tablespoon maple syrup
1 teaspoon black garlic hot sauce or regular hot sauce
1 teaspoon minced onion
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon red chili flakes
Juice of 1/2 lime
1 package vegan plant-based chicken fillets, cut in strips
10.5 oz (300g) soft tofu, cubed
1/4 cup peanuts, chopped
1/4 cup fresh cilantro

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How to Prepare Warm Ramen Noodle Salad with Peanut Sauce [Vegan]

Cook the vegan chicken fillets in a pan or bake according to the instructions on the package.
Cut into strips and set aside.
Add water to a medium-sized pot and bring to a boil.
Add the ramen noodles and cook until al dente.
Rise and strain the noodles and set aside.
In a bowl, add and whisk together the peanut butter, soy sauce, rice wine vinegar, miso paste, spicy sesame oil, maple syrup, black garlic hot sauce, all of the spices, and lime juice.
Add the sauce mixture to a large pan over medium-high heat, and bring to a slight boil.
Add the zucchini and bok choy, cooking for 3 – 5 minutes until both are tender.
Once tender, turn off the heat and add the ramen noodles, and toss together.
Next, add in the cubed tofu, Lightlife Chicken Fillets, and the peanuts, stirring to combine without breaking the noodles.
Last, top with green onion and fresh cilantro.
Serve immediately and enjoy!

Notes

This recipe may seem intimidating however, it is SUPER easy to throw together on those busy weeknights! Impress your friends, and yourself! Instead of using the instant ramen packages, you can simply use the regular cakes, gluten-free ones, or lotus noodles. Just as delicious! Replace the tofu and Lightlife Plant-Based Chicken Fillets with your preferred protein option or even add other sautéed vegetables! You can swap the peanuts in this recipe for cashew, almond, or any creamy and delicious alternative! Store the ramen in an airtight container in the fridge for 3 – 4 days. Reheat to serve.