Vegan Peanut Satay Ramen

Cook the ramen noodles according to package instructions. Drain and set aside.

In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sauté for 1 minute.

Stir in soy sauce, peanut butter, rice vinegar, maple syrup, vegetable broth, and coconut milk. Whisk until smooth.

Add sriracha if using. Bring to a gentle simmer.

Add the julienned carrots and simmer for 2–3 minutes.

Stir in spinach and cooked noodles. Cook for another 1–2 minutes until everything is heated through.

Serve into bowls. Top with crispy tofu, spring onions, crushed peanuts, and sesame seeds.

Serving and Storage Tips