VEGAN RAMEN RECIPES | Spicy Tan Tan | Coconut Chili | Peanut Satay | Chickpea Miso (ビーガンラーメンレシピ)
Recipes in this Video
Tan Tan Ramen, originating from Chinese Dan Dan noodles, has found a beloved place in Japanese cuisine. This dish combines the rich flavors of sesame and spicy chili, creating a comforting bowl of noodles. Traditionally, it's a street food staple, but its popularity has led to many adaptations, making it a favorite in ramen shops worldwide. Today, you can find various versions, from mild to fiery, catering to diverse palates.
Ingredients
- ●ramen noodles
- ●ground pork
- ●sesame paste
- ●soy sauce
- ●chili oil
- ●ginger
- ●garlic
- ●green onions
- ●broth
- ●bok choy
- ●bean sprouts
- ●peanuts
- ●cilantro
- ●lime
- ●black pepper
Instructions
- 1Boil water in a large pot and cook ramen noodles according to package instructions until al dente.
- 2In a separate pan, heat oil over medium heat and sauté garlic and ginger until fragrant, about 1-2 minutes.
- 3Add ground pork to the pan and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- 4Stir in sesame paste, soy sauce, and chili oil, mixing well to combine flavors, for about 2 minutes.
- 5Pour in the broth and bring to a simmer, allowing it to cook for 5 minutes to meld flavors.
- 6Add bok choy and bean sprouts to the broth, cooking until just tender, about 2-3 minutes.
- 7Drain the ramen noodles and divide them into bowls.
- 8Ladle the spicy broth and pork mixture over the noodles in each bowl.
- 9Garnish with chopped green onions, peanuts, and cilantro.
- 10Squeeze fresh lime juice over the top before serving.
- 11Adjust seasoning with black pepper to taste.
Ingredient Alternatives
sesame paste
Healthier: tahini
Cheaper: peanut butter
Peanut butter offers a similar texture and flavor at a lower cost.
ground pork
Healthier: ground turkey
Cheaper: ground beef
Ground turkey is leaner, while ground beef is often less expensive.
chili oil
Healthier: homemade chili oil
Cheaper: red pepper flakes
Red pepper flakes provide heat without the cost of specialty oils.
ramen noodles
Healthier: whole wheat noodles
Cheaper: instant ramen
Whole wheat noodles add fiber, while instant ramen is budget-friendly.
Techniques
Equipment
Also Known As
Tan Tan Ramen, originally a Chinese dish, has been adapted in Japan, where it became popular for its rich, spicy flavor. This vegan version maintains the essence of the dish while catering to plant-based diets. Traditionally enjoyed as a comforting meal, it has gained global popularity, inspiring many variations that highlight local ingredients and preferences.
Ingredients
- ●ramen noodles
- ●sesame paste
- ●soy sauce
- ●chili oil
- ●vegetable broth
- ●tofu
- ●scallions
- ●garlic
- ●ginger
- ●bok choy
- ●carrots
- ●mushrooms
- ●spinach
- ●peanuts
- ●lime juice
Instructions
- 1Boil water in a large pot and cook ramen noodles according to package instructions until al dente.
- 2Drain noodles and rinse under cold water to stop cooking; set aside.
- 3In a bowl, combine sesame paste, soy sauce, chili oil, and lime juice; mix until smooth.
- 4In a large skillet, heat vegetable broth over medium heat.
- 5Add minced garlic and ginger to the skillet; sauté until fragrant, about 1-2 minutes.
- 6Add cubed tofu and cook until golden brown on all sides, about 5-7 minutes.
- 7Stir in chopped bok choy, carrots, and mushrooms; cook until tender, about 3-4 minutes.
- 8Add spinach and cook until wilted, about 1-2 minutes.
- 9Return the cooked ramen noodles to the skillet and pour in the sesame mixture; toss to combine.
- 10Serve hot, garnished with chopped scallions and crushed peanuts.
Ingredient Alternatives
sesame paste
Healthier: sunflower seed butter
Cheaper: peanut butter
Sunflower seed butter is lower in calories and still creamy.
tofu
Healthier: tempeh
Cheaper: textured vegetable protein
Tempeh is higher in protein and fiber.
chili oil
Healthier: sriracha
Cheaper: red pepper flakes
Sriracha provides flavor with fewer calories.
ramen noodles
Healthier: whole grain noodles
Cheaper: spaghetti
Whole grain noodles add fiber, while spaghetti is often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●2 packs of ramen noodles
- ●1 can (400ml) coconut milk
- ●2 cups vegetable broth
- ●1 cup canned chickpeas, drained and rinsed
- ●1 red bell pepper, sliced
- ●1 cup baby spinach
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 tbsp soy sauce
- ●1 tbsp chili paste
- ●1 tsp sesame oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 green onion, chopped (for garnish)
- ●1 tbsp lime juice
Instructions
- 1In a large pot, heat the sesame oil over medium heat.
- 2Add the minced garlic and grated ginger, sauté for about 1 minute until fragrant.
- 3Stir in the sliced red bell pepper and cook for another 2-3 minutes until slightly softened.
- 4Pour in the vegetable broth and coconut milk, and bring to a simmer.
- 5Add the chickpeas, soy sauce, chili paste, salt, and black pepper. Stir well and let it simmer for 5 minutes.
- 6Add the ramen noodles to the pot and cook according to package instructions, usually about 3-4 minutes.
- 7Once the noodles are cooked, stir in the baby spinach and lime juice, cooking for an additional minute until the spinach is wilted.
- 8Taste and adjust seasoning if necessary, adding more chili paste for heat if desired.
- 9Serve hot, garnished with chopped green onions.
Equipment
Vegan Peanut Satay Ramen combines the rich flavors of Southeast Asian satay with the comforting texture of Japanese ramen. This dish reflects the growing trend of plant-based eating, making it accessible for those seeking healthier options without sacrificing taste. The creamy peanut sauce is a delightful twist, showcasing how traditional recipes can be adapted for modern dietary preferences. Today, variations of this dish can be found in many fusion restaurants, appealing to a wide audience.
Ingredients
- ●ramen noodles
- ●peanut butter
- ●coconut milk
- ●soy sauce
- ●vegetable broth
- ●ginger
- ●garlic
- ●lime juice
- ●brown sugar
- ●green onions
- ●carrots
- ●bell peppers
- ●cabbage
- ●cilantro
- ●sesame seeds
Instructions
- 1Cook ramen noodles according to package instructions until al dente; drain and set aside.
- 2In a saucepan, combine peanut butter, coconut milk, soy sauce, ginger, garlic, lime juice, and brown sugar over medium heat.
- 3Stir the sauce until smooth and heated through, about 3-5 minutes; adjust seasoning to taste.
- 4In a large skillet, heat a splash of oil over medium heat; add sliced carrots, bell peppers, and cabbage.
- 5Stir-fry the vegetables until tender-crisp, about 4-5 minutes; remove from heat.
- 6In a large bowl, combine cooked ramen noodles and peanut sauce; toss to coat evenly.
- 7Add the stir-fried vegetables to the noodle mixture and toss gently.
- 8Serve the ramen in bowls, garnished with sliced green onions, cilantro, and sesame seeds.
- 9Drizzle additional lime juice over the top before serving.
- 10Enjoy warm, savoring the creamy and nutty flavors.
Ingredient Alternatives
peanut butter
Healthier: almond butter
Cheaper: sunflower seed butter
Almond butter offers a similar texture with less saturated fat.
coconut milk
Healthier: light coconut milk
Cheaper: evaporated milk
Evaporated milk reduces calories while maintaining creaminess.
ramen noodles
Healthier: zucchini noodles
Cheaper: spaghetti
Spaghetti is a more accessible option with a similar texture.
soy sauce
Healthier: tamari
Cheaper: liquid aminos
Liquid aminos provide a gluten-free alternative.
Techniques
Equipment
Also Known As
Ingredients
- ●4 cups vegetable broth
- ●1 cup chickpeas, cooked
- ●2 tbsp miso paste
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●2 packs ramen noodles (vegan)
- ●1 cup bok choy, chopped
- ●1/2 cup green onions, sliced
- ●1/2 cup mushrooms, sliced
- ●1 tsp garlic, minced
- ●1 tsp ginger, minced
- ●1 tbsp sesame seeds (for garnish)
- ●1/2 tsp red pepper flakes (optional)
Instructions
- 1In a large pot, heat the sesame oil over medium heat.
- 2Add the minced garlic and ginger, sauté for 1-2 minutes until fragrant.
- 3Stir in the sliced mushrooms and cook for another 3-4 minutes until softened.
- 4Pour in the vegetable broth and bring to a simmer.
- 5Add the miso paste and soy sauce, stirring until the miso is fully dissolved.
- 6Add the cooked chickpeas and bok choy, cooking for an additional 5 minutes.
- 7In a separate pot, cook the ramen noodles according to package instructions, then drain.
- 8Divide the cooked noodles into bowls and ladle the broth and vegetables over the top.
- 9Garnish with sliced green onions, sesame seeds, and red pepper flakes if desired.
- 10Serve hot and enjoy your vegan ramen!
Equipment
Other Takes on Pork
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