Whole30 and vegan spicy peanut ramen! Fast and easy spaghetti squash noodles with spicy peanut lime broth. A healthy vegetarian ramen recipe for the whole family.
In the mood for ramen.
All the spicy peanut ramen that is.
Growing up, ramen was always a treat, because mom didn’t let us eat junk food. 🙂
My brother and I would pile up on Top Ramen when we would visit friends or skiing… because ya know- Papa would let us have it.
It still feels like a treat to slurp ramen to this day!
Except this time, I’m going all out vegan, whole30, and paleo- keeping it clean.
If you’re feeling the grains, you could sub the spaghetti squash noodles for regular ramen or rice ramen for gluten free.
It’s so good guys… I might have a new obsession.
I could eat this ramen for breakfast, lunch, and dinner; in fact, I did today, haha.
I couldn’t get enough; just gotta do what I have to do, ya know? 🙂
All about spicy peanut ramen
So what do we have here?
- Spaghetti squash noodles!
- The-most-yummy spicy peanut lime sauce that will make you drool.
- Whole30 and vegan friendly recipe. 🙂
- Glistening sautéed mushrooms.
- Dinner is served.
Now, this combo might not make sense right away, but trust me- it’s SO worth it!!
The spice from the red pepper flakes combined with the creamy depth of coconut milk, and that poppy-zing from fresh lime juice…
It’s just sheer deliciousness and slurp-worthy ramen.
I’ll take a BIG bowl. 🙂
The flavor profile here is mellow enough for skeptics, so if you’re not a spicy-foods fan, then you can downplay the red pepper flakes to your tastebuds.
Okay, you’re ready for ramen now.
Go make an extra big bowl!
It’s absolutely freezing here- in the negatives, so I’ll be sticking with the allll warm foods this week.
Spicy Peanut Spaghetti Squash Ramen
Ingredients
- 1 large spaghetti squash cooked, see notes
- 8 oz crimini mushrooms sliced
- 2-3 teaspoons olive oil for cooking mushrooms
- 1/2 cup cilantro
- 1/4 cup chopped peanuts or cashews
- 2 limes sliced in wedges
- black sesame seeds to taste
- red peppers flakes to taste
- 4 cups vegetable broth or chicken broth
- 1 can full fat canned coconut milk
- 1/2 cup peanut butter or cashew/almond butter for paleo/whole30
- 2 tablespoons coconut aminos
- 2 tablespoons dates pitted
- 1 teaspoon green curry paste
- 1 teaspoon ground ginger
- 3 garlic cloves
Instructions
- In a fry pan add sliced mushrooms and a drizzle of olive oil. Saute until golden- stirring on occasion. Then set aside.
- In a blender or food processor puree ingredients for sauce until smooth. Then combine with vegetable broth in a saucepan and heat on the stove over medium heat until simmering, then remove and set aside.
- Add spaghetti squash ramen noodles and sautéed mushrooms to the saucepan and heat until it reaches eating temperature. Top with fresh lime juice/lime wedges, sesame seeds, cilantro, chopped peanuts, and red pepper flakes to taste.
Recipe Notes
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.