Spicy Peanut Sauce Ramen (Vegan)

I was making more Egg Rolls from the left-over filling and decided to make a spicy peanut sauce to dip it in. 
I ended up using the sauce on a package of Ramen.
I used both creamy peanut butter and a peanut butter powder in the sauce/dip, but you can easily use one or the other (or even chunky PB). I'm sure you could also use another type of nut/seed butter of your choice.


Ingredients: 
  • Ramen (I used instant, one package)
  • 2-3 TBSP Powdered Peanut Butter
  • 1 TBSP Creamy Peanut Butter
  • 1/2 TSP Sesame Oil
  • 1/2 TSP Onion Powder
  • 1/2 TSP Garlic Powder
  • 1/2 TSP Sriracha sauce (optional, could omit or use chili flakes)
  • 1.2 TSP ground ginger
  • 1/4 cup hot water
  • 1 TBSP Soy Sauce
  • Sprinkle of sesame seeds (optional or for garnish)
  • Green onion (optional or for garnish)
  • Peanuts for garnish (optional) 

Once the sauce is put together and the Ramen is cooked I add it all to a pan (or the pot) and cook on Medium until the sauce has thickened. 
I added canned baby carrots and as you can tell by the BEFORE and AFTER pictures, I wasn't crazy about them. I guess it was a phase as a kid that I had outgrown. 
Next time I would double the sauce or at least the water amount and cook tofu in the sauce before adding the noodles. Also fresh green beans or broccoli would have been much better than the baby corn. Lesson learned!





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