Craving a quick, flavorful, and healthy meal? Look no further than this easy Veggie Peanut Ramen recipe! This vibrant noodle dish is packed with fresh vegetables, perfectly cooked ramen noodles, and a creamy, savory peanut sauce that will tantalize your taste buds. Forget complicated takeout – this recipe takes just 20 minutes to whip up, making it the perfect weeknight dinner or satisfying lunch. It's also incredibly customizable; feel free to swap out veggies based on your preferences and what you have on hand.
This recipe provides a delicious and nutritious alternative to traditional ramen, offering a balanced meal rich in protein and fiber. The peanut sauce adds a delightful depth of flavor, complementing the fresh vegetables and perfectly cooked noodles. Ready to create your own bowl of deliciousness? Let's dive into the step-by-step instructions below to make this easy and satisfying Veggie Peanut Ramen.
Tools Needed
Ingredients
- Broccoli: 20 ounces
- Ramen noodles (Millet and brown rice): 3 bricks
- Mushrooms: 8 ounces
- PBfit (defatted peanut butter): 4 tablespoons (1/4 cup)
- Garlic powder: 1/2 tablespoon
- Soy sauce: 2 tablespoons
- Sriracha: 1 tablespoon (or to taste)
- Black pepper
- Sesame oil: 1/2 tablespoon
- Water
- Flax seeds (or sesame seeds)
Step-by-Step Instructions
Step 1. Prep Veggies & Sauce
- Remove leaves, chop off the florets, and cut the stem into pieces.
- Remove stems and quarter larger mushrooms; halve smaller ones.
- Combine PBfit, garlic powder, soy sauce, sriracha, black pepper, sesame oil, and a few tablespoons of pasta cooking water. Mix until smooth.
Step 2. Cook Noodles & Veggies
- Steam the broccoli and cook the ramen noodles simultaneously in a steamer pot with boiling water (5-7 minutes).
- Cook the mushrooms in a pan over medium heat for 3-4 minutes, until moisture is released.
- Add the steamed broccoli to the pan with the mushrooms. Combine and mix.
Step 3. Combine & Thicken
- Add the peanut sauce to the pan, mixing everything together.
- Add the cooked ramen noodles to the pan and toss to combine. If the sauce is too thin, cook it down until thickened.
Step 4. Serve & Garnish
- Serve and garnish with flax seeds (or sesame seeds).
Read more: 15-Minute Japanese Curry Udon: Quick, Easy, & Delicious Weeknight Dinner
Tips
- Use fresh mushrooms for a lighter flavor.
- The recipe is forgiving; adjust ingredient amounts to your preference.
- Cooking the mushrooms in their own juices eliminates the need for added oil.
- Rinse the noodles in cold water after cooking to stop the cooking process.
- Consume the ramen immediately for best flavor and texture.
Nutrition
- N/A
FAQs
1. Can I use different vegetables?
Absolutely! Feel free to substitute your favorite veggies. Broccoli, carrots, spinach, and bell peppers all work great.
2. What kind of ramen noodles should I use?
Dried ramen noodles work best. Look for varieties without added flavor packets.
3. Can I make the peanut sauce ahead of time?
Yes! The peanut sauce can be made up to 2 days in advance and stored in the refrigerator.
This Easy Veggie Ramen with Peanut Sauce is a guaranteed crowd-pleaser, perfect for a quick weeknight meal or a satisfying lunch. Enjoy the delicious flavors and the ease of preparation – you'll be making this again and again! So grab your ingredients and get ready to experience a flavorful and healthy ramen bowl in just 20 minutes.