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High Protein Vegan Ramen Noodles

High Protein Vegan Ramen Noodles

A bold, satisfying plant-based ramen bowl with crispy pan-fried tofu, chewy ramen noodles, edamame, and vegetables tossed in a thick peanut soy sauce. Around 25 grams of plant-based protein per serving and ready in 40 minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 portions
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian-Inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 140 g dry instant ramen noodle cakes about 2 servings, discard seasoning packets
  • 10 oz extra firm tofu pressed for 15 minutes and cut into bite-sized cubes
  • 1 cup edamame shelled
  • 2 tbsp nutritional yeast stirred in off heat at the end
  • 2 tbsp hemp hearts for topping
  • 2 tbsp cooking oil avocado or vegetable oil
  • 1 to 2 cups sliced vegetables or mushrooms shiitake mushrooms recommended for umami depth
  • 1 cup vegetable broth or water for sauce base
  • 5 to 7 tbsp soy sauce adjust to taste; use tamari for gluten-free
  • 1.5 tsp dark soy sauce optional, for deeper color
  • 2 tbsp cornstarch add 1 extra tablespoon for a thicker sauce
  • 2 to 3 tbsp maple syrup or sugar
  • 2 tbsp peanut butter or tahini peanut butter for richer flavor, tahini for lighter nuttiness
  • 2 tbsp rice vinegar or lemon juice
  • 1/4 tsp ground black pepper
  • 1/2 tbsp chili garlic sauce optional, for heat; check label for gluten-free
  • 1 tbsp sesame oil
  • 3 cloves garlic minced
  • chopped scallions for topping
  • sesame seeds for topping
  • roasted peanuts or cashews chopped, for topping

Equipment

  • Large pan or wok
  • Medium pot for boiling noodles
  • Small bowl for sauce
  • Tongs or two spatulas
  • Strainer or colander

Method
 

  1. Press tofu for 15 minutes between paper towels with something heavy on top. After pressing, cut into bite-sized cubes. Do not skip this step.
  2. While tofu presses, whisk all sauce ingredients together in a small bowl until peanut butter is fully dissolved and no cornstarch clumps remain. If needed, microwave for 15 seconds to loosen peanut butter, then whisk again. Set aside.
  3. Bring a pot of water to a full boil over high heat. Add ramen noodles and edamame together and cook for only 1 to 2 minutes. Noodles should be bendable but still firm in the center.
  4. Drain noodles and edamame and run briefly under cold water to stop cooking and remove excess starch. Set aside.
  5. While noodles boil, heat oil in a large pan or wok over medium-high heat. Add tofu in a single layer and cook undisturbed for 3 to 4 minutes per side until golden and crispy on all sides, about 8 to 10 minutes total. Remove and set aside.
  6. In the same pan with remaining oil, add sliced vegetables or mushrooms. Saute for 3 to 4 minutes until tender-crisp.
  7. Whisk the sauce once more to redistribute cornstarch, then pour into the pan with vegetables. Simmer over medium heat for 2 to 3 minutes, stirring constantly, until sauce thickens and turns glossy and coats the back of a spoon.
  8. Add drained noodles, edamame, and crispy tofu to the pan. Toss with tongs over medium-high heat for about 3 minutes until noodles absorb some sauce and it clings thickly to everything.
  9. Remove from heat and stir in nutritional yeast. Taste and adjust with more soy sauce, sweetener, or vinegar as needed. Serve immediately topped with hemp hearts, sesame seeds, chopped peanuts, and scallions.

Notes

Press tofu for the full 15 minutes for the crispiest result. Undercook noodles at the boiling stage since they finish in the sauce. Always rewhisk the sauce before adding to redistribute cornstarch. Store leftovers in the fridge for up to 3 days and reheat in a skillet with a splash of broth. Use tamari and gluten-free rice noodles for a fully gluten-free version.