Delicious savory and spicy peanut ramen topped with crispy peanut tempeh.
This Spicy Peanut Ramen with Crispy Tempeh consists of ramen noodles coated in the most delicious peanut sauce topped with crispy peanut tempeh, peanut sesame oil, and green onion.
If you’re a fan of peanut butter, you’ll be a huge fan of this Spicy Peanut Ramen with Crispy Tempeh. This recipe is topped with homemade peanut chili oil, made from toasted peanuts, red pepper flakes, lemon zest, and sesame oil – so addicting!
This dish is filled with delicious sweet, salty, spicy, and umami flavors and is simple and easy to make.
Top the noodles with crispy peanut tempeh or other protein of choice (tofu, chicken, beef).
How to make Spicy Peanut Ramen with Crispy Tempeh:
- Start by preparing the peanut sesame oil. Combine red pepper flakes and lemon zest in a small glass bowl.
- In a large skillet, heat sesame oil over medium heat. Once hot, add chopped peanuts. Toast peanuts for 1-2 minutes until light golden and fragrant, stirring constantly to prevent burning. Pour hot oil over red pepper flakes and lemon zest. Stir to combine. Set aside.
- Preheat oven to 425F. Line a large baking sheet with parchment paper.
- Make peanut sauce: whisk together all ingredients until creamy. Add cut tempeh to a large bowl. Pour half of the peanut sauce over the tempeh along with a drizzle of avocado oill. Toss well to coat. Arrange tempeh in a single layer on the baking sheet. Bake for 12-15 min until crispy, flipping halfway through.
- While the tempeh is baking, cook noodles according to pkg directions.
- Heat a large skillet over medium-high heat. Add a drizzle of oil and cook snap peas until tender. Set aside.
- Before draining the noodles, reserve ¼ cup of cooking water. Drain the noodles and add to remaining peanut sauce along with 1-2 tbsp of cooking water, if needed.
- Serve noodles topped with crispy peanut tempeh, snap peas, sliced green onion, and sprinkle of sesame seeds.
Why you’ll love this Spicy Peanut Ramen with Crispy Tempeh:
- Filled with delicious spicy, sweet, salty, and umami flavors
- Simple and easy to make
- 100% vegan
- Perfect weeknight dinner recipe
If you’re looking for more Asian-inspired recipes, you’ll also love this Thai Yellow Curry with Tofu, this Lemongrass Tofu Vermicelli Bowl, and this Thai Red Curry Noodle Soup.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Delicious savory and spicy peanut ramen topped with crispy peanut tempeh.
- 1 tbsp red pepper flakes
- 1 tsp lemon zest
- ¼ cup sesame oil
- ⅓ cup finely chopped peanuts
- ½ cup creamy peanut butter
- 3 tbsp tamari or low-sodium soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp miso paste
- 2 tsp sesame oil
- 2 tsp rice vinegar
- 2 cloves garlic, grated
- 8 oz. tempeh, cut into small triangles
- 6 oz ramen noodles
- 1 cup snap peas (or other veggies of choice)
- 1 stalk green onion, thinly sliced
- Sesame seeds, for garnish
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Start by preparing the peanut sesame oil. Combine red pepper flakes and lemon zest in a small glass bowl.
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In a large skillet, heat sesame oil over medium heat. Once hot, add chopped peanuts. Toast peanuts for 1-2 minutes until light golden and fragrant, stirring constantly to prevent burning. Pour hot oil over red pepper flakes and lemon zest. Stir to combine. Set aside.
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Preheat oven to 425F. Line a large baking sheet with parchment paper.
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Make peanut sauce: whisk together all ingredients until creamy. Add cut tempeh to a large bowl. Pour half of the peanut sauce over the tempeh along with a drizzle of avocado oill. Toss well to coat. Arrange tempeh in a single layer on the baking sheet. Bake for 12-15 min until crispy, flipping halfway through.
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While the tempeh is baking, cook noodles according to pkg directions.
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Heat a large skillet over medium-high heat. Add a drizzle of oil and cook snap peas until tender. Set aside.
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Before draining the noodles, reserve ¼ cup of cooking water. Drain the noodles and add to remaining peanut sauce along with 1-2 tbsp of cooking water, if needed.
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Serve noodles topped with crispy peanut tempeh, snap peas, sliced green onion, and sprinkle of sesame seeds.
