Vegan Butter Chicken Ramen

Butter Chikin ramen uses flavorful Indian butter sauce instead of regular ramen broth. You cook the noodles within the sauce itself, making this a one-pot meal! Add whatever veggies you want. For the protein, I take advantage of tofu, but you can too use vegan chicken substitutes or soy curls.

I like finding creative ways to make use of vegan butter chicken sauce! Butter ramen is my latest recipe using butter sauce in fusion recipes. In the event you are obsessive about the Indian butter sauce like me, also take a look at my vegan butter chicken lasagna bake!

This fusion ramen with Indian flavors will hit all of the spots for a comforting curry and brothy ramen!

On this one-pan recipe, you crisp up the tofu with spices in the identical pan where you cook the noodles and sauce. The entire thing comes together in about half an hour, making this a comfy, flavorful weeknight dinner.

Why You’ll Love Butter Ramen

• one-pot, 30-minute meal
• creamy, butter chicken-inspired broth
• Nutfree, Soyfree option
• filled with flavor
• Versatile, add roughly veggies to preference

More Vegan Ramen Recipes

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Vegan Butter Chicken Ramen

Butter Chikin ramen uses flavorful Indian butter sauce instead of regular ramen broth. You cook the noodles within the sauce itself, making this a one-pot meal! Add whatever veggies you want. For the protein, I take advantage of tofu, but you can too use vegan chicken substitutes or soy curls.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: dinner, Essential, Essential Course, Soup

Cuisine: Indian Fusion

Servings: 4

Calories: 280kcal

Creator: Vegan Richa

Ingredients

For the spiced tofu:

• 8 ounces firm or extra firm tofu pressed after which cubed or sliced as you want
• 1 teaspoon soy sauce , tamari for gluten-free
• 2 teaspoons lime juice
• 1/2 teaspoon garam masala
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 teaspoon paprika or you can too use cayenne, in case you prefer it hot

For the butter ramen:

• 1 teaspoon oil
• 1/4 cup chopped or sliced onion
• 6 ounces thinly sliced mushroom
• 1/2 of a bell pepper thinly sliced. You should use just green or a combination of red and green.
• 2 tablespoons ginger-garlic paste or 1″ of ginger, minced, and 4 cloves of garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon garam masala
• 1 teaspoon dried fenugreek leaves (kasuri methi)
• 15 ounce can full-fat coconut milk
• 4 cups water or broth , use 2.5 cups for thicker saucy ramen and 4.5 cups for brothier ramen
• 1/2 teaspoon salt
• 1 tablespoon maple syrup
• 6 ounces ramen or thin udon noodles
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne optional

For garnish:

• chopped cilantro, thinly sliced red onion, thinly sliced green chili or pepper flakes, lime wedges

Instructions

Crisp up the tofu:

• Press the tofu, in case you have not already, then add to a bowl. Add the lime juice and soy sauce and toss well. Then, mix the dry spices in a small bowl after which sprinkle all around the tofu and put aside. (Add 1 tsp cornstarch for crispier) Heat up a wok over medium high heat, add 2 teaspoons of oil, after which add the tofu and cook until somewhat crisp on the perimeters.

• Transfer the tofu to a separate dish and put aside.

Make the ramen:

• To the identical wok, add the onion and mushroom and pinch of salt and cook for two to three minutes or until the mushrooms are somewhat cooked. You may reserve a number of the mushrooms for garnish, in case you want, or proceed with the remaining of the recipe.

• Add the bell pepper, ginger-garlic paste, and black pepper and blend rather well for a number of seconds, then mix within the tomato paste, spices, and coconut milk. Stir the tomato paste into the coconut milk mixture in order that there aren’t any lumps, then add within the water, salt, and maple syrup.

• Bring to , rolling boil, then add the ramen noodles or udon noodles and reduce the warmth to medium. Proceed to cook for 3 or 4 minutes for the ramen, 6 to eight minutes for the udon, or in accordance with the time mentioned in your noodle package. Check in a minute or so before the closing date to see whether the noodles are cooked.

• Switch off the warmth once the noodles are only a bit more cooked than al dente, because they are going to proceed cooking in the new broth. Taste and adjust salt and flavor. Add some more lime, salt, maple syrup, or heat in case you like. I wish to add some sliced green chili here as well.

Garnish and serve:

• Transfer a number of the noodles to a bowl, transfer a number of the creamy broth and veggies on top of the noodles.

• Top these noodles with portion of the crisped up tofu, then garnish with cilantro, thinly sliced green chilies, thinly sliced red onion or green onion, and lime wedges.

Notes

This recipe is nut-free.
Soy-free: use soy-free chicken substitute. Or you should use my chickpea tofu as a substitute. Use coconut aminos as a substitute of soy sauce. 
Gluten-free: Use gluten free noodles and protein for gluten-free. Use tamari as a substitute of soy sauce 
Coconut free, use cashew milk. You may make the cashew milk by mixing 1/3 cup of cashews with 1 cup of water until creamy, after which use that as a substitute.
Use soycurls or other chicken subs: Use 8 oz seitan, or 3 oz soycurls soaked in hot broth and drained as a substitute of tofu. 
 

Nutrition

Nutrition Facts

Vegan Butter Chicken Ramen

Amount Per Serving

Calories 280
Calories from Fat 63

% Every day Value*

Fat 7g11%

Saturated Fat 2g13%

Sodium 596mg26%

Potassium 264mg8%

Carbohydrates 42g14%

Fiber 5g21%

Sugar 12g13%

Protein 14g28%

Vitamin A 303IU6%

Vitamin C 4mg5%

Calcium 137mg14%

Iron 1mg6%

* Percent Every day Values are based on a 2000 calorie weight loss plan.

Ingredients and Substitutions

• tofu – That is your protein. You may substitute other plant-based proteins, like chickpea tofu, soy curls, or other vegan chicken substitutes, in case you prefer.
• soy sauce and lime juice – These liquids help the spices persist with the tofu and produce salt and acidity to the flavour. use tamari for gluten-free
• salt and spices – You’re spicing this tofu with garam masala, garlic powder, salt, and paprika or cayenne. These flavors make the tofu like a tikka.
• veggies – Onion and mushroom bring the flavour and texture to this sauce, while bell peppers add some veggie crunch! Be at liberty to make use of other veggies as a substitute of or along with these
• ginger-garlic paste – Ginger and garlic are essential flavors in Indian butter sauce! You should use fresh ginger and garlic as a substitute, in case you don’t have the paste.
• tomato paste – That is what gives the butter sauce its vibrant color. It also adds sweetness and umami flavors.
• coconut milk – Adds creaminess. You should use homemade cashew milk as a substitute by mixing a 3rd cup of cashews with a cup of water.
• water or broth – That is the liquid for each your sauce and to cook the noodles.
• maple syrup – Adds a bit of sweetness to offset the warmth.
• noodles – Use ramen or thin udon noodles to make this soup.
• black pepper and cayenne – These bring some heat to the broth. You may omit the cayenne for less spicy.
• garnishes – Chopped cilantro, red or green onion, lime wedges, and pepper flakes add much more flavor!

Suggestions

• Be sure that you simply press your tofu for 10-Quarter-hour before. This may give the very best texture. You may prep all the opposite ingredients while the tofu presses.
• While you’re checking on the noodles, stop after they’re just al dente. They’ll keep cooking in the new broth, and also you don’t want them to show mushy.

The best way to Make fusion Indian Butter Chicken Ramen

Press the tofu for 10 minutes whilst you prep the veggies and other ingredients, then add the tofu to a bowl. Add the lime juice and soy sauce and toss well.

Then, mix the dry spices in a small bowl after which sprinkle all around the tofu and put aside.

Heat up a wok over medium high heat, add two teaspoons of oil, after which add the tofu and cook until somewhat crisp on the perimeters. Transfer the tofu to a separate dish and put aside. 

To the identical wok, add the onion and mushroom and pinch of salt and cook for 2 to a few minutes or until the mushrooms are somewhat cooked. You may reserve a number of the mushrooms for garnish, in case you want, or proceed with the remaining of the recipe.

Add the bell peppers, ginger-garlic paste and black pepper and blend rather well for a number of seconds, then mix within the tomato paste, spices, and coconut milk.

Stir the tomato paste into the coconut milk mixture in order that there aren’t any lumps, then add within the water, salt, and maple syrup.

Bring to , rolling boil, then add the ramen noodles or udon noodles and reduce the warmth to medium. Proceed to cook in accordance with the time mentioned in your noodle package. Check a minute or so before the closing date to see whether the noodles are cooked.

Switch off the warmth once the noodles are only a bit more cooked than al dente, because they are going to proceed cooking in the new broth.

Taste and adjust salt and flavor. Add some more lime, salt, maple syrup, or heat in case you like. I wish to add some sliced green chili here as well. 

Plate the ramen to serve. Transfer a number of the noodles to a bowl, transfer a number of the creamy broth and veggies on top of the noodles.

Top these noodles with portion of the crisped up tofu, then garnish with cilantro, thinly sliced green chilies, thinly sliced red onion or green onion, and lime wedges. 

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