🌱 Vegan Spicy Thai Peanut Ramen

Ingredients 🛒

• 2 blocks instant ramen noodles (seasoning discarded)
• 1 tablespoon oil
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 3 cups vegetable broth
• ½ cup canned coconut milk
• 3 tablespoons creamy peanut butter
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• 1–2 teaspoons chili paste or dried chilies
• 1 teaspoon maple syrup or sugar
• Chopped peanuts, cilantro, lime wedges, and sesame seeds, for serving

Instructions 👩‍🍳

1. Heat the oil in a pot. Cook the mushrooms for 4 minutes. Add garlic and ginger and cook 30 seconds.
2. Pour in the broth and coconut milk. Whisk the peanut butter with a splash of hot broth, then stir it into the pot with soy sauce, chili, and maple syrup.
3. Simmer 3 minutes. Add the noodles and cook until tender.
4. Stir in lime juice. Taste and adjust salt, heat, or lime.
5. Ladle into bowls and top with peanuts, cilantro, chilies, sesame seeds, and extra lime.

Nutrition

Estimates based on ramen noodles, peanut butter, coconut milk, and toppings. Exact numbers may vary by noodle brand.

Notes & Tips 💡

• A handful of spinach or shredded cabbage can wilt in with the noodles.
• If the broth is too thick, add more vegetable broth.
• Tofu cubes or extra mushrooms make it more filling.
• This is best eaten right away — the noodles keep soaking up broth.