Peanut Butter Ramen Stir-Fry
Toni Okamoto is making a delicious recipe from her book, "Plant-Based on a Budget."

Ingredients for Ramen Stir-Fry

  • 3 (3-ounce) packages instant ramen noodles
  • 1/2 tablespoon canola or vegetable oil (or 3 tablespoons water)
  • 1/2 cup diced red, white, or yellow onion (about 1/2 medium onion)
  • 1 teaspoon minced garlic (about 2 small cloves)
  • 1/2 bell pepper, diced
  • 1cup frozen broccoli
  • 1/2 cup grated or finely diced carrots
  • 1 batch Peanut Sauce (RECIPE BELOW)
  • Optional: 1 cup shredded green cabbage, steamed, added in
  • Option: garnish finished dish with chopped cilantro

Ingredients for Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice (about 1/2 lime)
  • 1 teaspoon minced garlic (about 2 small cloves)
  • 1/3 cup water
  • 1/4 teaspoon red chili Flakes

Peanut Butter Ramen Stir-Fry - Home & Family

Directions for Stir Fry

1. In a medium pot over medium-high heat, cook the ramen noodles according to the directions on the package (do not use the flavoring packets).

2. While the noodles cook, begin on the sauce. In a large pan with a lid over medium-high heat, heat the oil (or water). Add the onion, garlic, and bell pepper and sauté for 3 minutes.

3. Add the broccoli and carrots. Cover and cook for another 3 to 5 minutes or until the veggies are tender.

4. Drain the noodles.

5. Add the noodles and peanut sauce to the pan of veggies. Mix until the noodles and veggies are coated.

*Option: garnish with chopped cilantro

Directions for Peanut Sauce

1. In a large bowl, mix together the peanut butter, Soy sauce, lime juice, garlic, water, and red chili flakes until smooth and creamy.

(from “Plant-Based on a Budge”t by Toni Okamoto (BenBella Books, 2019)

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