If you know me, you know I love a good bowl of ramen noodles and tuna. Ramen is such an easy meal to prepare, it’s budget-friendly, and I don’t know anyone who doesn’t love it. This recipe will take only 20 minutes to pull together, and it’s loaded with flavor. What really makes this recipe delicious is the peanut sauce. Gah, I love peanut sauce so much! Plus, this ramen noodles and tuna recipe is loaded with protein.

❤️ Why You’ll Love Ramen Noodles and Tuna

• Super Easy: These noodles are simple to pull together and take less than 30 minutes to prepare from start to finish.
• Incredibly Healthy: Made with real, wholesome ingredients and packed with protein from the tuna.
• Budget-Friendly: Affordable ingredients that deliver maximum flavor without breaking the bank.

🍲 Ingredients

Canned Tuna– This pantry staple is an excellent source of lean protein, omega-3 fatty acids, and essential nutrients like selenium and vitamin D. Tuna provides high-quality complete protein that helps build and maintain muscle while supporting heart and brain health. Choose albacore or skipjack varieties packed in water for the cleanest flavor, and look for sustainably caught options when possible.

Ramen Noodles – These springy noodles are made with wheat flour, water, and kansui (a special alkaline water). They’re the perfect noodle shape for Asian-inspired soups, salads, and stir-fries, providing that authentic chewy texture that makes ramen so addictive.

👩‍🍳 How to Make Ramen Noodles and Tuna

1. Prepare the peanut sauce by following the instructions here.
2. In a large frying pan, heat the coconut oil and sesame oil over medium-high heat for 30 seconds, then add the garlic and ginger.  Cook for 1 minute before adding zucchini, broccoli, red sweet pepper, and button mushrooms.   Cook them down for 5-7 minutes or until completely cooked through. To speed up the cooking process, add 1 ladle of water to the pan and place the lid on to steam.  Add half your peanut sauce and Good Catch Tuna to the vegetables and stir till well combined. Check your vegetables for seasoning and add salt as needed. NOTE: You may not need any at all.
3. Cook ramen noodles as instructed on the packet.  Strain once cooked and add to the vegetable mixture. Stir gently till well combined and coated.
4. To serve, top with more sauce and garnish with cilantro and fresh green onion.
5. Optional: more lime and sesame seeds.
6. Cook ramen noodles as instructed on the package

🪄 Tips and Tricks

• Oil Options: Any cooking oil works if you don’t have coconut oil on hand.
• Heat Level: Use regular sesame oil if you don’t have spicy, or add chili flakes for extra kick.
• Budget Hack: Any ramen noodles work – just discard the seasoning packets for a healthier option.
• Steaming: Adding water and covering speeds up vegetable cooking while maintaining nutrients.

🗒 Variations

• Noodles: Any Asian-style noodles work, including rice noodles or udon for different textures.
• Vegetables: Use whatever vegetables you have on hand – bell peppers, snap peas, or carrots all work beautifully.
• Sauce: Store-bought peanut sauce works in a pinch, though homemade tastes much better.

🗒 Best served with

• Asian-Inspired Broccoli Salad Recipe
• Gluten-Free Coconut Crispy Baked Tofu
• Shrimp Balls Soup
• Quick Ice Cube Tray Homemade Sushi

👝 How to Store Leftovers

Store leftovers of this ramen noodles and tuna in an airtight container in the fridge for up to 4 days. The flavors actually improve overnight as everything marinates together.

🤔 Common Questions

Ramen Noodles and Tuna

5 from 4 votes

🍜 This Ramen Noodles and Tuna recipe is budget-friendly comfort food at its finest! Ready in 20 minutes with amazing peanut sauce!

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Main Dishes, Budget friendly, 30 minute meals

Cuisine Vegan

Servings 4

Ingredients

  

1x2x3x

• 1 serving of Peanut Sauce
• 300 g ramen noodles of choice
• 1 tbsp. coconut oil
• 1 tsp spicy sesame oil
• 3 garlic cloves pressed
• 2 inch cube of ginger grated
• 1 medium-sized zucchini cubed
• 1 head of broccoli cut into florets (not pictured but tested)
• 2 sweet red pepper finely chopped
• 1 cup white button mushrooms chopped
• 2 packets Good Catch Foods Tuna Naked in Water
• handful of fresh cilantro
• 2 sprigs of green onion finely chopped

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Instructions

 

• Prepare the peanut sauce by following the instructions, here.
• To a large frying pan, heat coconut oil and sesame oil on medium-high heat for 30 seconds before adding garlic and ginger.  Cook for 1 minute before adding zucchini, broccoli, red sweet pepper and button mushrooms.   Cook them down for 5-7 minutes or until completely cooked through. To speed up the cooking process add 1 ladle of water to the pan and place lid on to steam.  Add half your peanut sauce and Good Catch Tuna to the vegetables and stir till well combined. Check your vegetables for seasoning and add salt as needed. NOTE: you may not need any at all.
• Cook ramen noodles as instructed on packet.  Strain once cooked and add to the vegetable mixture. Stir gently till well combined and coated.
• To serve, top with more sauce and garnish with cilantro and fresh green onion.
• Optional: more lime and sesame seeds.
• Cook ramen noodles as instructed on

Notes

The leftover Peanut Sauce will last up to 1 week in a tightly sealed container in the fridge.

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