Butter Chicken Ramen uses a flavored Indian butter sauce instead of regular ramen broth. You cook the noodles yourself in the sauce, making it a one-pot meal! Add whatever vegetables you like. For protein, I use tofu, but you can also use a vegan chicken substitute or soy kale.
Index
I love finding creative ways to use vegan butter chicken sauce! Butter Ramen is my latest recipe using butter sauce in fusion recipes. If you’re obsessed with Indian butter sauce like I am, check out my Vegan Butter Chicken Lasagna Bake!
This fusion ramen of Indian flavors will hit all the marks for a comforting curry and brothy ramen!
In this one-pan recipe, you crisp the tofu with spices in the same pan as you cook the noodles and sauce. The whole thing comes together in about half an hour, making for a comforting, flavorful weeknight meal.
Why You’ll Love Butter Ramen
- One pot, 30 minute meal
- Creamy, butter chicken-inspired broth
- Nutfree, Soyfree alternatives
- Packed with flavor
- Versatile, add as little or as much veggies as you like
More Vegan Ramen Recipes
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Vegan Butter Chicken Ramen
Butter Chicken Ramen uses a flavored Indian butter sauce instead of regular ramen broth. You cook the noodles yourself in the sauce, making it a one-pot meal! Add whatever vegetables you like. For protein, I use tofu, but you can also use a vegan chicken substitute or soy kale.
Serving: 4
Calories: 280kcal
Materials
For Spicy Tofu:
- 8 ounce Firm or extra firm tofu Pressed and then cut into cubes or as you like
- 1 teaspoon I am Willow Tamari for gluten-free
- 2 teaspoon Lemon juice
- 1/2 teaspoon garam masala
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon Paprika Or you can use cayenne pepper if you like it hot
For the Butter Ramen:
- 1 teaspoon the oil
- 1/4 the cup Chopped or diced onion
- 6 ounce Thinly sliced ​​mushrooms
- 1/2 of a pepper Slice thinly. You can use just green or a mix of red and green.
- 2 table spoon Ginger-garlic batter OR 1″ ginger, minced, and 4 cloves garlic, minced
- 2 table spoon Tomato paste
- 1 teaspoon garam masala
- 1 teaspoon Dry fenugreek leaves (Kasuri Methi)
- 15 ounce Can full fat coconut milk
- 4 the cup water or broth Use 2.5 cups for thick saucy ramen and 4.5 cups for brattier ramen.
- 1/2 teaspoon salt
- 1 table spoon Maple syrup
- 6 ounce Ramen or thin udon noodles
- 1/4 teaspoon Bell pepper
- 1/4 teaspoon cayenne pepper optional
For the garnish:
- Chopped coriander leaves, thinly sliced ​​red onion, thinly sliced ​​green chillies or chilli powder, lime powder
instructions
Crumble the tofu:
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Press the tofu, and add it to a bowl if you haven’t already. Add lime juice and soy sauce and toss well. Then, mix the dry spices in a small bowl and then sprinkle the whole tofu and set aside. (Add 1 teaspoon cornstarch for crispiness) Heat a skillet over medium-high heat, add 2 teaspoons oil, and then add the tofu and cook until slightly crisp on the edges.
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Transfer the tofu to a separate dish and set aside.
Make the Ramen:
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In the same pan, add the onion and mushrooms and a good pinch of salt and cook for 2 to 3 minutes or until the mushrooms are slightly cooked. You can save some of the mushrooms for garnish if you like, or continue with the rest of the recipe.
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Add the bell pepper, ginger-garlic paste and black pepper and mix really well for a few seconds, then add the tomato paste, spices and coconut milk. Stir the tomato paste into the coconut milk mixture so there are no lumps, then add the water, salt and maple syrup.
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Bring to a good, rolling boil, then add the ramen noodles or udon noodles and reduce the heat to medium. Continue cooking for 3 or 4 minutes for ramen, 6 to 8 minutes for udon, or the time indicated on your noodle package. Check the noodles a minute or so before the end to see if they are cooked.
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Turn off the heat when the noodles are cooked a little more than al dente, as they will continue to cook in the hot broth. Taste and adjust the salt and flavor. Add some more lime, salt, maple syrup or heat if you like. I would like to add some chopped green chillies here.
Garnish and serve:
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Transfer some noodles to a bowl, transfer some of the creamy broth and vegetables over the noodles.
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Top these noodles with a generous portion of tofu, garnished with thinly sliced ​​green peppers, thinly sliced ​​red onions or green onions, and lime wedges.
Comment
i am free: Use soy-free chicken substitutes. Or you can use my chickpea tofu instead. Use coconut aminos instead of soy sauce.
gluten free: Use gluten-free noodles and proteins that are gluten-free. Use tamari instead of soy sauce
Coconut free, use cashew milk. You can make cashew milk by mixing 1/3 cup cashews with 1 cup water until creamy and then use it.
Use soy sauce or other chicken subs: Use 8 ounces of seitan or 3 ounces of soybeans soaked in hot broth and drained in place of the tofu.
nutrition
nutrients
Vegan Butter Chicken Ramen
No. per job
calories 280
63 calories from fat
% Daily Value*
thick 7 grams11%
2 grams of saturated fat13%
Sodium 596 mg26%
potassium 264 mg8%
carbohydrates 42 grams14%
5 grams of fiber21%
12 grams of sugar13%
protein 14 grams28%
Vitamin A 303IU6%
Vitamin C 4 mg5%
calcium 137 mg14%
iron 1 mg6%
* Percent Daily Value is based on a 2000 calorie diet.
Components and Substitutions
- Tofu – This is your protein. If you prefer, you can substitute other plant-based proteins, such as chickpea tofu, soy curls, or other vegetarian chicken substitutes.
- Soy sauce and lime juice – these liquids help the spices stick to the tofu and bring out the salt and acidity in the flavor. Use tamari for gluten-free
- Salt and Spices – You season this tofu with garam masala, garlic powder, salt and paprika or red spices. These flavors make tofu taste like tikka.
- Veggies – Onions and mushrooms bring flavor and texture to this sauce, while bell peppers add some veggie crunch! Feel free to use other vegetables instead of or in addition to these
- Ginger-Garlic Paste – Ginger and garlic are essential flavors in Indian butter sauce! If you don’t have paste, you can use fresh ginger and garlic instead.
- Tomato paste – This is what gives the butter sauce its vibrant color. It adds sweetness and umami flavor.
- Coconut milk – adds creaminess. You can use homemade cashew milk instead of mixing one third of cashews with one cup of water.
- Water or Broth – This is the liquid for both your sauce and cooking noodles.
- Maple Syrup – Adds a little sweetness to offset the heat.
- Noodles – Use ramen or thin udon noodles to make this soup.
- Black pepper and cayenne pepper – these bring some heat to the broth. You can omit the red for less spicy.
- Garnish – Chopped cilantro, red or green onions, lime wedges and pepper flakes add even more flavor!
advice
- Make sure you press your tofu 10-15 minutes beforehand. This will give the best texture. You can prepare all the other ingredients while the tofu is pressing.
- When you’re checking the noodles, stop when they’re just al dente. They will continue to cook in the hot broth, and you don’t want them to become mushy.
How to make Fusion Indian Butter Chicken Ramen
Press the tofu for 10 minutes while you prepare the vegetables and other ingredients, then add the tofu to a bowl. Add lime juice and soy sauce and toss well.
Then, mix the dry spices in a small bowl and then sprinkle the whole tofu and set aside.
Heat a wok over medium-high heat, add two teaspoons of oil and then add the tofu and cook until slightly crisp on the edges. Transfer the tofu to a separate dish and set aside.
In the same pan, add the onion and mushrooms and a good pinch of salt and cook for two to three minutes or until the mushrooms are slightly cooked. You can save some of the mushrooms for garnish if you like, or continue with the rest of the recipe.
Add the bell pepper, ginger-garlic paste and black pepper and mix really well for a few seconds, then mix in the tomato paste, spices and coconut milk.
Stir the tomato paste into the coconut milk mixture so there are no lumps, then add the water, salt and maple syrup.
Bring to a good, rolling boil, then add the ramen noodles or udon noodles and reduce the heat to medium. Continue cooking according to the time specified on your noodle package. Check the noodles a minute or so before the end to see if they are cooked.
Turn off the heat when the noodles are cooked a little more than al dente, as they will continue to cook in the hot broth.
Taste and adjust the salt and flavor. Add some more lime, salt, maple syrup or heat if you like. I would like to add some chopped green chillies here.
Plate ramen to serve. Transfer some noodles to a bowl, transfer some of the creamy broth and vegetables over the noodles.
Top these noodles with a generous portion of tofu, garnished with thinly sliced ​​green peppers, thinly sliced ​​red onions or green onions, and lime wedges.
Frequently Asked Questions
Yes!
To make this soy-free, use a soy-free chicken substitute. Or you can use chickpea tofu instead. Use coconut aminos instead of soy sauce
Use gluten-free noodles and proteins that are gluten-free. Use tamari instead of soy sauce
To make this coconut free, use cashew milk. You can make cashew milk by mixing 1/3 cup cashews with 1 cup water until creamy and then use it.