Cozy and comforting, this easy ramen bowl is ready in just 30 minutes.
One of my favorite things about fall cooking is that the oven can do so much of the work for you. Not only that but it helps keep you warm in the process!
Roasting vegetables brings out their natural sweetness and enhances their flavor making it a perfect method for making a delicious meal. As a bonus, roasting things in the oven means you have some free hands and time to do other things like get a start on the dishes, relax on the couch or in this case, prepare a flavorful broth and ramen noodles.
Need some noodles in a hurry? These Lotus Foods Organic Rice Ramen are my favorite and they are ready in only 4 minutes!
I love Lotus Foods Organic Rice Ramen because they cook up quickly and can be used in so many different ways. In this recipe I like to use the Millet & Brown Rice noodles as they pair perfectly with the spicy peanut broth and the earthy flavors of the fall vegetables.
Speaking of the vegetables, while I chose to use cauliflower, sweet potato and bok chow, you can use any fall vegetables you’d like! Broccoli, cabbage and even parsnips would all be great options to swap in here.
Ready for a cozy ramen night at home, try this recipe today and let me know what you think!
Spicy Peanut Ramen Noodles with Roasted Fall Vegetables
ingredients:
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon ginger, peeled and minced
- 2 tablespoons coconut oil
- 2 tablespoons red chili paste
- 1 tablespoon tomato paste
- 1 14 ounce can coconut milk (full fat)
- 1 1/2 cups water
- 1 cup raw, shelled peanuts
- Salt, to taste
- 2 Lotus Foods Millet & Brown Rice Ramen Cakes
- Chili flakes, for garnish (optional)
- Peanuts, for garnish (optional)
- Cilantro, chopped, for garnish (optional)
- 1 head cauliflower, cut into florets
- 2 medium sweet potatoes, cut into 1/2” dice
- 2 large heads bok choy, leaves separated
- 2 tablespoons olive or coconut oil
- 2 teaspoons chili powder
- 1 1/2 teaspoons sea salt
instructions:
How to cook Spicy Peanut Ramen Noodles with Roasted Fall Vegetables
- Preheat oven to 400F. Place the sweet potato, cauliflower and bok choy leaves in a large bowl. Add the oil, chili powder and sea salt and toss well to coat.
- Place the sweet potatoes and cauliflower on a large baking sheet. Roast in the oven for 25 minutes, flipping halfway through. After 25 minutes, add the book choy to the tray and roast for 5 more minutes before removing.
- While the vegetables roast, prepare the broth and noodles. Heat the coconut oil in a large pot over medium heat. Sauté the onion for 3-5 minutes or until softened. Add the ginger and garlic and cook for another 2 minutes.
- Add the chili and tomato paste to the pot and stir until everything is well coated. Pour the coconut milk and water into the pot, stirring the bottom to pick up any of the caramelized bits.
- Add the peanuts and bring to a low boil. Simmer for 10 minutes before blending well with either an immersion blender or by placing it in a blender. Make sure the mixture is completely smooth.
- Pour the broth back into the pot and season well with salt. Bring to a low simmer, turn off the heat and add the ramen noodles. Cover and let sit for 4-5 minutes until softened. Break apart gently with a fork.
- Divide the broth, noodles and vegetables amongst four bowl. Garnish with chili flakes, more peanuts and cilantro if using. Enjoy!
