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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.
More like this:
Zucchini Noodles With Lemon Garlic Shrimp
Salmon Burgers With Slaw
Chipotle Sweet Potato Chicken Poppers
Print Recipe
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.
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
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
Info
| Cook Time | 5 minutes |
| Prep Time | 15 minutes |
| Servings | servings |
| Course | Main Dish |
Votes: 41 Rate this recipe!
Rating: 3.76
You:
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.
Info
Votes: 41 Rate this recipe! 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. | Ingredients
Broth
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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.
Nutrition Facts Spicy Peanut Spaghetti Squash Ramen Amount Per Serving Calories 613Calories from Fat 414 % Daily Value* Total Fat 46g71% Saturated Fat 17g85% Polyunsaturated Fat 9g Monounsaturated Fat 16g Sodium 1439mg60% Potassium 940mg27% Total Carbohydrates 43g14% Dietary Fiber 12g48% Sugars 18g Protein 16g32% Vitamin A14% Vitamin C25% Calcium10% Iron17% * Percent Daily Values are based on a 2000 calorie diet. |
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32Comments
Add yours
1 Jill Reply
Hi – the recipe sounds delicious. You claim this is Whole30 and Paleo, however, peanuts are not compliant. It is an awesome recipe for vegans ☺️
2 Kaylie Reply
Hi Jill, that’s why it’s noted to use cashew or almond butter for paleo and whole30. 🙂 Enjoy!
3 Tabitha Reply
What would you sub the peanut butter for to make this whole30? Almond or cashew butter?
4 Kaylie Reply
Hi Tabitha, I use almond butter or cashew butter for paleo. 🙂
5 Ciera Reply
This looks so yummy! But no peanut butter for paleo or Whole30?!?? Have you tried with another but butter?
6 Kaylie Reply
Hi Ciera, that’s why I noted about using almond or cashew butter instead of PB for paleo/whole30- I have done it that way it it’s yummy too! 🙂
7 Tami Reply
Just a tip, if you cut your spaghetti squash crosswise before cooking, you will end up with longer strands of “noodles”. Recipe looks fun, can’t wait to try it
8 Kaylie Reply
Thank you Tami for the awesome tip! I will have to try that next time. 🙂
9 Jen Reply
Made this last night, HUGE HIT! However I used unsweetened sunflower (seed) butter, as it tastes closest to peanut butter. I also used bone broth for more protein, added more green curry for a more intense flavor. Try unsweetened sunflower butter, you’re going to be amazed! Thanks for this awesome recipe.
10 Kaylie Reply
Great idea, thank you Jen!
11 Jenniger Reply
I am allergic to coconut, has anyone tried this with a different milk?
12 Mary Reply
This was INCREDIBLE! Not a flavor profile I’m used to making but WOW!!!! I used cashew butter and cashews, toasted some regular sesame seeds that I had on hand and was out of cilantro which would have been fantastic but still good without it. I would probably double the mushrooms since mine cooked down so much for the next time. And there WILL be a next time! Thank you!
13 Kaylie Reply
Great to hear, thank you Mary!
14 Christine Reply
Love it! Your recipes are amazing! I added some fresh baby bok choy, a mushroom medley from the local farmers market, and some shrimp! Subbed almond butter and cashews for the peanuts! Still so yummy:)
15 Clare Reply
Would this work with zucchini noodles?
16 Kaylie Reply
Yes, that would work great Clare!
17 Rebekah Reply
Wow!! Tried this today. I am Whole30 so I used cashews and beef broth instead. Delicious!! Will definitely make this again.
18 Kaylie Reply
Thank you Rebekah!
19 Nicole Reply
Love the recipe, but I cannot seem to find the link on how to make the green curry paste. Do you have an active link from your site or are you referring to a premade paste? If so which one do you suggest that is whole30?
20 Kaylie Reply
Hi Nicole, green curry paste is pre-made. I get mine from amazon, Thai Kitchen. Here it is: https://amzn.to/2R4c04a
21 Brette Reply
Wow – this recipe was AMAZING. A perfect Whole30 meal! I log all my macros in MyFitnessPal so I appreciate the Nutritional Facts above! Can you tell me what they’re based on though/ is that for the entire meal and what is the “serving size”? Please let me know, thank you!
22 Kaylie Reply
Hi Brette, it’s based off of serving. 🙂
23 Susan Reply
Absolutely outstanding recipe! Easier to make than it looks and chock full of flavor. Nom nom!
24 Kaylie Reply
Thank you so much Susan!
25 Lisa Reply
the coconut milk curdled. What did i do wrong? and maybe I’m a little thick, what parts are the sauce? It was a hit though! I want to make it again.
26 Kaylie Reply
Hi Lisa, I’m not sure exactly why it curdled- I haven’t had that happen to me before, but sometimes when you add lemon or lime to milk it does that.
27 Tarisa Reply
This was SO GOOD! I used red thai curry paste because I already had it on hand, and it was seriously awesome. I’ll DEFINITELY make this again.
28 Kaylie Reply
Great to hear, thank you Tarisa!
29 Hannah Reply
We loved this! Thank you so much. We made the paleo version and my in-laws who are not paleo at all loved it too! I didn’t have cilantro but I had basil and it was a great substitute for a topping. After tasting it I decided to add some mustard and arugula greens from the garden to use up a over abundance. It had plenty of flavor without them but I like adding green wherever I can. I put out some shredded chicken for the meat lovers so they wouldn’t complain but most everyone enjoyed it just as much as is. A wonderful surprise!!
30 Kaylie Reply
Hi Hannah,
Wow that’s great I’m glad everyone enjoyed it. Yum basil sounds amazing. Thank you for your feedback!
31 Willa Reply
I am new to Whole30/Paleo due to a recently diagnosed autoimmune disorder. This recipe is great for “newbies” starting on Whole30/paleo. It came together very quickly and has so much flavor! I would eat this even if I wasn’t doing Paleo/Whole30, thanks so much for sharing.
32 Kaylie Reply
Thank you Willa!
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