This delicious vegan ramen is quick and easy to make and is made with a super creamy base of coconut milk and peanuts. It is the perfect comfort food. I’ve used Oumph The Chunk soya to replicate the taste and texture of meat. It’s nutritious, has a quick and can be made in under 30 minutes.
Vegan peanut satay ramen
I love ramen, of all south eastern asian dishes it is definitely one of my favourites. I’ve long been a sucker for asian food. I have a love of not only Japanese dishes but also Korean and Thai.
Traditional ramen is long and arduous to make and of course it isn’t vegan so I was keen to create my own vegan friendly version. For my version I’ve used Oumph The Chunk. Oumph are a Swedish brand who’ve created a line of fake meats. Taste and texture without the use of animals. I’ve only tried The Chunk so far but I’m keen to try their other versions especially their take on kebab meat. If it is as good as The Chunk I’ll be happy.
Tips and tricks and substitutions.
So what are my tops and tricks for this dish?
If you can let this dish rest for a while before reheating and eating. As this gives the flavours the chance to intensify. Another tip is to let this simmer for longer if you have time.
You can add pretty much any vegetable to this dish. It also tastes great with beansprouts, onions, mange tout or green beans.
I’ve used ordinary mushrooms for this dish as that is what I had to hand but you can use a mixture of mushrooms if you’d like. Shiitake works well for its deep umami flavours.
The recipe calls for rice noodles but it tastes equally good with wheat noodles too.
Feel free to replace The Chunk pieces with crispy tofu if you can’t get hold of them.
The beauty of this dish is that it can be kept for up to 3 days in the fridge or 3 months in the freezer. If you freeze it, ensure you freeze it with plenty of the sauce.