Vegan Spicy Peanut Ramen

Name: Vegan Spicy Peanut Ramen
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: Asian
Ingredients: 1 Juicy Marbles Thick-Cut Filet; 1 tsp neutral oil; ½ tsp salt; ¼ tsp cracked black pepper; 1 tbsp smooth peanut butter; 1 tbsp light soy sauce; 2 tsp chili oil (or crispy chili oil, peanut rayu); ½ tsp white granulated sugar; white part of 1 spring onion (finely sliced); 350 ml vegetable or mushrooms stock (dilute 1/2 stock cube in boiling water, or use homemade stock); 50 ml unsweetened soy, oat or coconut milk; 1 tsp lime juice (or rice vinegar); 1 serving ramen or udon noodles; ½ cup / 50 g mushrooms, broccolini, bok choy, snap pea, edamame (pan-fried with neutral oil and seasoned with salt, until tender, for 2-3 minutes) or thinly sliced chinese/savoy cabbage; 1 tbsp sweetcorn (drained and rinsed); 1 tsp crispy chili oil; Green part of 1 green onion (finely sliced); Fresh coriander (optional)

WITH MARBLES, CHILI OIL AND VEGETABLES

When developing recipes, I’ve started asking myself one question: Could Gregor make this? You’re probably wondering—who’s Gregor? Well, Gregor is a fine man who works in our office. A so-called wrangler of projects. A managerial man of mystery. And yet another poor soul who’s been brainwashed into a hopeless fixation on how many grams of protein he can cram into his body within any 24 hour period… Anyways, when it comes to cooking, Gregor is absolutely useless. Watching him voluntarily eat airplane food on land every single day brings tears to my eyes. So, I made it my mission to create a recipe even Gregor could handle. And thus, the Spicy Peanut Semi-Instant Ramen was born. It’s effortless. Cozy. Built from ingredients you can (or morally should) find in any kitchen—even Gregor’s. Just combine hot water, a few pantry staples and, of course, some Juicy plant-based meat. That’s it. We’re done. Ok. Go on now.

⬇️ JUMP TO RECIPE ⬇️

Why You’ll Love This Recipe

Quick and Easy - Done in under 30 minutes, this recipe is an ideal weeknight dinner, or a cozy hug-in-a-bowl for when you’re not feeling your best.
Rich and Bold Flavors - Made with umami-packed ingredients like soy sauce, peanut butter, chili oil and Thick-Cut Filet.
Uses Pantry Ingredients - No need to run to the store when spicy, slurpy ramen craving hits. You probably already have all the ingredients in your pantry!
Customizable - Chuck in whatever noodles, veggies and protein you have on hand (or you are craving).

Key Ingredients for Spicy Peanut Ramen

Juicy Marbles Thick-Cut Filet adds a rich, meaty element to your humble bowl of soup. Its savory, umami flavor pairs perfectly with nutty peanut butter, spicy chili oil and tangy lime juice.
Smooth Peanut Butter creates a rich, creamy base with a nutty layer.
Chili Oil brings gentle heat, and colours the broth beautifully red.
Vegetable or Mushroom Broth adds depth and flavor to the soup base.
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Unsweetened Plant Milk creates a silky, smooth finish.
Lime Juice adds a kick of acidity that balances out the richness of the broth and savory Thick Cut Filet
Noodles like ramen or udon, add body to the soup and add a fun, chewy texture to contrast tender vegan meat and creamy broth.
Vegetables of your choice, like broccolini, edamame, snap peas, bok choy, or cabbage all work well in this slurpy soup, adding body, nutrients and texture.

Equipment You’ll Need

Cutting board
Sharp knife
Measuring spoons and cups
Measuring jug
Spoon or a whisk for whisking the broth
Medium sized saucepan for cooking the stock
Non-stick pan for cooking vegan meat and vegetables
Serving bowl for your ramen

How To Prepare Spicy Peanut Ramen

1. Prepare the Marbles

Heat neutral oil in a non-stick pan over medium heat.

Remove Thick-Cut Filet from its packaging, and season with salt and pepper. Add to the pan and cook for 7-9 minutes, until nicely browned on all sides.

Remove from the pan, and slice or shred into your desired shape.

2. Whip up The Spicy Peanut Broth

In a bowl, combine smooth peanut butter, soy sauce, chili oil, sugar and thinly sliced white parts of a spring onion.

In a saucepan, bring stock to a boil. Add noodles and cook in the broth per package instructions. Stir in plant milk once the noodles are done.

Gradually whisk the strained broth into the peanut mix to form a smooth soup base. Top with noodles, Thick-Cut Filet, vegetables and your desired toppings.

Tips & Tricks

Customize It. Add your favorite vegetables and noodles to make it your own.

Make It Nut Free. Use sunflower seed butter, or tahini for a nut-free version.

Add More Spice. For a spicier version add more chili oil, chili flakes or your favorite hot sauce.

Make More. Double or triple the recipe to feed more people, or for meal prep.

FAQ

Can I prepare this recipe gluten-free?

Of course, just swap soy sauce for tamari, use gluten-free noodles and make sure the rest of the ingredients are gluten-free as well.

*NOTE: Juicy Marbles meats are not gluten-free certified, but we do not include gluten in any of our recipes.

Can I make this recipe nut-free?

Yes, swap peanut butter for sunflower seed butter or tahini.

Can I prepare this ahead of time?

Yes, you can make the broth ahead of time and heat it up once you are ready to eat, but make sure to cook the broth without noodles. Noodles and Thick-Cut Filet are best when prepared fresh.

How spicy is this dish?

The broth is as spicy as the chili oil you’ll be using. Feel free to use mild chili oil, use smaller amounts or omit it completely.

What vegetables should I use?

This recipe is very customizable so feel free to use any vegetables you like. Canned sweetcorn, thinly sliced cabbage, or quickly pan-fried mushrooms, brocollini, bok choy, snap peas or edamame all work well.

How should I prepare the vegetables?

Pan-fry the veggies with oil and salt, for 2-3 minutes, until tender.

Alternatively, you can cook the vegetables in the broth together with noodles, to reduce the amount of dirty dishes and save time.