Veggie Satay Ramen

Veggie Satay Ramen


3 garlic cloves, crushed

1 tsp grated ginger

2 heaping TB of thai red curry paste

4 cups veggie stock

1 can coconut milk

1/2 cup peanut butter

2 TB soy sauce

2 TB maple syrup

1 lemon, squeezed

1 package mushrooms, sliced

1 cup Broccolini or Broccoli

1 red bell pepper, julienned

1 package silken tofu (optional)

2 packages Udon noodles (enough for 2-3 people)


Green onions, chopped

Cilantro, chopped

Peanuts, chopped


  1. Add garlic & ginger to a pot, sauté until browned, about 3 minutes.

  2. Add red curry paste and sauté together for about a minute, then add the veggie stock, coconut milk and peanut butter.

  3. Bring to a boil while stirring until peanut butter is melted into the broth. Next mix in the soy sauce, maple syrup, and lemon. Set to simmer.

  4. In a separate pan sauté broccoli, peppers, and mushrooms, until slightly browned.

  5. In a separate pot bring water to a boil and boil udon noodles per package instructions. Strain.

  6. Add the veggies, tofu (if using), and noodles into the broth pot. Serve with any and all garnish.

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