Spicy Peanut Butter Ramen

Spicy Peanut Butter Ramen

Cook Time 25 minutes
Course Dinner
Servings 2


For the tofu

  • 2 tsp sesame oil
  • 1 tsp chilli oil
  • 2 tsp minced ginger
  • 3 cloves of garlic minced
  • 200 g firm tofu crumbled
  • 2 tbsp dark soy sauce

For the broth

  • 3 tbsp peanut butter
  • 2 tbsp miso
  • 1 tbsp dark soy sauce
  • 1 tbsp chilli oil
  • 450 ml water
  • 300 ml soya milk
  • 2 portions of noodles
  • 2 pak choi

To serve

  • Chilli oil
  • Sliced spring onion
  • Sesame seeds


  • Add the sesame oil and chilli oil to a large non-stick pan on a medium heat. Add the garlic, ginger, tofu and soy sauce and cook over the heat for 5-10 minutes until the tofu is golden and slightly crispy. Remove the tofu and keep to one side until later.
  • Meanwhile, slice the pak choi in half lengthways. Cook the noodles as per pack instructions, with the pak choi in the same pan. Drain and put into a bowl of cold water. 


  • Add the miso into the same pan you used for the tofu. Add the peanut butter, soy sauce and chilli oil and whisk into a thick paste. Gradually add the hot water and keep whisking to get rid of any lumps.
  • Once the water is combined with the paste, add the soya milk. Whisk again. Keep on a medium heat until the broth is completely warmed through. Don’t let the liquid bubble or boil as it will separate.
  • Drain the noodles, add to two bowls. Top the noodles with the broth, tofu and pak choi. Drizzle with a little chilli oil and sprinkle on spring onion and sesame seeds. Enjoy!
Keyword noodles, peanut butter, ramen, tofu

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