Spicy Peanut Ramen

Skip the takeaway delivery and whip up this soul-warming Spicy Peanut Ramen in just 35 minutes. We’ve elevated the classic noodle bowl by adding a protein-packed crunch: crispy grated tofu.

Paired with glazed oyster mushrooms and our vibrant PACK’D Organic Edamame, this rich, creamy peanut broth delivers the perfect balance of heat, savoury depth, and satisfying texture. It’s a plant-based "fakeaway" that feels indulgent but is packed with goodness.

Serves 2

• Prep 10 mins
• Cook 25 mins
• Total 35 mins
• Storage Tupperware in the fridge for 3 days

Spicy peanut noodle broth

• 2 tbsp light olive oil
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 spring onions, green set aside for serving
• 1 tbsp tamari soy sauce
• 2 tbsp smooth unsalted peanut butter
• 1 tsp rice or ACV
• 1 tsp toasted sesame oil
• 1 tsp chilli oil or crisp
• 1 tbsp sweet white miso
• 1 litre veg stock
• Juice 1/2 lime
• 1 tsp maple

Mushrooms

• 250g oyster mushrooms
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp PACK'D Organic Chopped Garlic 

Tofu

• 1 block extra firm (280g)

To serve

• 2 bricks ramen  noodles
• 1/3 cup PACK'D Organic Frozen Edamame Beans
• Handful sugar snap peas, finely sliced
• 1 tbsp coriander, finely chopped
• Chilli crisp to taste
• 1/2 tsp toasted sesame seeds 

Method 

Preheat oven to 200C / 180 fan and line baking tray with greaseproof paper. Grate tofu using a box grater (thick setting) and bake for 25 - 30 minutes, stirring once or until crispy. Option to season with a little tamari and toasted sesame oil if you like.

In a frying pan, add a little olive oil and fry the garlic, ginger and spring onions for 1 minute on a medium heat until soft. Add soy sauce, peanut butter, vinegar, toasted sesame oil, chilli crisp for 1 minute. Dissolve the miso in boiling stock and add to the pan. Bring to boil then lower the heat and simmer for 10 minutes. Add lime and maple to taste.

Add 1 tbsp olive oil to a clean frying pan and fry mush on high heat allowing them to sear a little on each side. Once charred, lower heat and add garlic and soy for 1 min. 

Cook noodles as per packet instructions and drain. 

Add noodles to bowls, spoon over the peanut both and top with mushrooms, tofu, edamame, sugar snaps, and garnish with coriander, sesame seeds and chilli crisp.