Warm Ramen Noodle Salad with Peanut Sauce - FoodByMaria Recipes

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Warm Ramen Noodle Salad with Peanut Sauce

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Ramen Noodle Salad in a Bowl

Prep

10 minutes

Cook

9 minutes

Yield

4

This warm, delicious ramen noodle salad with a creamy peanut sauce is perfect for a summer BBQ or quick dinner.

This warm ramen noodle salad has a comforting peanut sauce, and can be whipped up in no time at all. It’s the perfect summer recipe for a pot luck, or just for a quick dinner when you’re on-the-go driving your kids around to extra curriculars and playdates!

Ramen Noodle Salad in a Bowl

Why you’ll love this ramen noodle salad:

  • Quick: Have it on the table in just 20 minutes
  • Versatile: Add in your fav veggies, or toppings, and protein. Get creative!
  • Crowd Pleasing: This is such a great recipe to bring to a pot luck or BBQ! Your friends will love it.

Ingredient Notes:

Lightlife Chicken Fillets: To compliment the protein from the tofu, I also added in chicken fillets from Lightlife. I really love these to add some heartiness to a recipe, and they’ll trick even the meat-lovers.

Bok Choy: An underrated veggie in a lot of north American kitchens, but so good! Bok choy contains vitamin C, and it’s really versatile to cook with and throw into stir-fries and other dishes. However, if you can’t find it, you can swap it for Chinese or napa cabbage.

Bowl of ramen noodle salad

How to make ramen noodle salad:

  1. Cook the Lightlife Chicken Fillets in a pan or bake according to the instructions on the package.
  2. Cut into strips and set aside.
  3. Add water to a medium-sized pot and bring to a boil.
  4. Add the ramen noodles and cook until al dente.
  5. Rise and strain the noodles and set aside.
  6. In a bowl, add and whisk together the peanut butter, soy sauce, rice wine vinegar, miso paste, spicy sesame oil, maple syrup, black garlic hot sauce, all of the spices, and lime juice.
  7. Add the sauce mixture to a large pan over medium-high heat, and bring to a slight boil.
  8. Add the zucchini and bok choy, cooking for 3 – 5 minutes until both are tender.
  9. Once tender, turn off the heat and add the ramen noodles, and toss together.
  10. Next, add in the cubed tofu, Lightlife Chicken Fillets, and the peanuts, stirring to combine without breaking the noodles.
  11. Last, top with green onion and fresh cilantro.
  12. Serve immediately and enjoy!
Ramen Noodle Salad in multiple bowls

Expert Tips & FAQ:

Ramen: Instead of using the instant ramen packages, you can simply use the regular cakes, gluten-free ones, or lotus noodles. Just as delicious! 

Protein: Replace the tofu and Lightlife Plant-Based Chicken Fillets with your preferred protein option or even add other sautéed vegetables! 

Peanuts: You can swap the peanuts in this recipe for cashew, almond, or any creamy and delicious alternative! 

Storage: Store the ramen in an airtight container in the fridge for 3 – 4 days. Reheat to serve.

Other salad recipes you’ll love: 

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Warm Ramen Noodle Salad with Peanut Sauce

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This warm, delicious ramen noodle salad with a creamy peanut sauce is perfect for a summer BBQ or quick dinner.
Prep Time 10 mins
Cook Time 9 mins
Total Time 20 mins
Course 30 minute meals, Asian-Inspired
Cuisine Asian-Inspired
Servings 4
Calories 548 kcal

Ingredients
  

  • 2 ramen cakes
  • 2 small/medium zucchini matchsticks
  • 1 medium head of bok choy thinly sliced
  • 3 sprigs green onion chopped
  • 3 tbsp. peanut butter
  • 2 tbsp. soy sauce or tamari
  • 2 tbsp. rice wine vinegar
  • 2 tbsp. miso paste
  • 1 ½ tbsp. spicy sesame oil
  • 1 ½ tbsp. maple syrup
  • 1 tsp. black garlic hot sauce or regular hot sauce
  • 1 tsp. minced onion
  • ¾ tsp. garlic powder
  • ½ tsp. salt
  • ½ tsp. cracked black pepper
  • ½ tsp. red chili flakes
  • Juice of ½ lime
  • 1 pk Lightlife Plant-Based Chicken Fillets cut in strips
  • 300 g soft tofu cubed
  • ¼ cup peanuts chopped
  • ¼ cup fresh cilantro

Instructions
 

Instructions

  • Cook the Lightlife Chicken Fillets in a pan or bake according to the instructions on the package.
  • Cut into strips and set aside.
  • Add water to a medium-sized pot and bring to a boil.
  • Add the ramen noodles and cook until al dente.
  • Rise and strain the noodles and set aside.
  • In a bowl, add and whisk together the peanut butter, soy sauce, rice wine vinegar, miso paste, spicy sesame oil, maple syrup, black garlic hot sauce, all of the spices, and lime juice.
  • Add the sauce mixture to a large pan over medium-high heat, and bring to a slight boil.
  • Add the zucchini and bok choy, cooking for 3 – 5 minutes until both are tender.
  • Once tender, turn off the heat and add the ramen noodles, and toss together.
  • Next, add in the cubed tofu, Lightlife Chicken Fillets, and the peanuts, stirring to combine without breaking the noodles.
  • Last, top with green onion and fresh cilantro.
  • Serve immediately and enjoy!

Video

Notes

Notes 
This recipe may seem intimidating however, it is SUPER easy to throw together on those busy weeknights! Impress your friends, and yourself! 
Instead of using the instant ramen packages, you can simply use the regular cakes, gluten-free ones, or lotus noodles. Just as delicious! 
Replace the tofu and Lightlife Plant-Based Chicken Fillets with your preferred protein option or even add other sautéed vegetables! 
You can swap the peanuts in this recipe for cashew, almond, or any creamy and delicious alternative! 
Store the ramen in an airtight container in the fridge for 3 – 4 days. Reheat to serve.

Nutrition

Serving: 1 | Calories: 548kcal | Carbohydrates: 71.3g | Protein: 22.8g | Fat: 20g | Saturated Fat: 3.1g | Polyunsaturated Fat: 7.1g | Monounsaturated Fat: 8.2g | Cholesterol: 10.3mg | Sodium: 575.4mg | Fiber: 4.2g | Sugar: 8.1g
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