This Recipe is Sponsored by House Foods.
How’s it going friends?
I hope that you’re having an excellent holiday season and that the cold weather is not bothering you all that much.
Here in Montreal, the Winters are long, cold and dark. Hence today’s recipe, RAMEN. Not just any Ramen, Low-Carb Peanut Butter Ramen. Are you excited just yet? I know you are 😉
Not Your Classic Ramen
Right, so this is something we need to get out of the way. This is not by any means an authentic Japanese Recipe, but rather a combination of all the things I love about Ramen with an added twist. In this case peanut butter and Shirataki noodles.
If you are on a low-carb/keto diet, you probably already know of Shirataki Noodles. They are the absolute perfect substitute for regular noodles and the best part is they only have 1g of Net Carbs per pack.
I have discovered those noodles not so long ago and since then I have heavily relied on them to make things like Keto Ramen, Keto Spaghetti Bolognese and even Beef Pad Thai.
Things you should know before you get Started
This is a speedy recipe, I made it that way so you can have it ready to enjoy in under 15 minutes.
Here are some things you should keep in mind:
- If you’re not vegan, or you just don’t like Tofu, you can use any other kind of protein you like. I chose Organic Tofu because it’s very quick to cook and it goes really well with peanut butter. Suggestion: You can make it with a soft boiled egg.
- If you want to add even more depth of flavour to your ramen, you can use broth. I didn’t use it in here because I really wanted the taste of the PB to shine.
- You Should use Tamari Soy-Sauce if you want to avoid gluten altogether.
- If you want an extra kick in your noodles, add another tsp of chili paste.
- You can enjoy this hot or cold. It’s up to you.
- If you’re not a fan of peanuts, or if you are allergic to them, you can substitute with Almond butter, it works just as well.
- You can obviously choose any kind of toppings you want for your ramen.
- You can store this in your fridge for 2-4 days.
Keto Peanut Butter Ramen
Vegan & Gluten-free keto peanut butter ramen recipe made with House Foods Shirataki noodles and tofu.
Sweet and Spicy Peanut Sauce
- 1/4 cup all natural peanut butter (no added sugar, either crunchy or smooth)
- 1 tsp sambal oelek (Add more if you like it really spicy)
- 1 1/2 tbsp soy sauce
- 1 tsp Truvia or any other sugar-free sweetener you like
Noodles and Toppings
- 1 package House Foods Shirataki noodles
- 1 block extra firm tofu (approx 100g)
- 1 tbsp coconut oil
- 1-2 green onion roughly chopped
- 1 chopped cayenne chili
- drizzle sesame seeds (optional)
Cut the tofu into large cubes and heat a skillet to medium-high heat. Add coconut oil (1 tbsp) and add in the tofu. Stir so that the tofu doesn't stick. Once the tofu starts to brown slightly, deglaze with more soy sauce and stir. Take off the heat and set aside. You want the tofu to have a crispy outside but a centre that's soft.
Bring some water to boil (2 cups will do). While the water boils, place the peanut butter (4 tbsp) in a large bowl with the sambal oelek (chili paste), soy sauce (1 tbsp) and Truvia (1 tsp).
Add 1/3 cup of the boiled water to the large bowl slowly. Mix thoroughly to emulsify. Depending on how liquid your peanut butter is, you may need to add a little bit more hot water, or less. You're looking for a sauce that's neither thick nor runny.
Remove the noodles from the package and strain them well, and microwave them for 2 minutes. Add noodles to the peanut sauce and mix. Once combined, transfer to your bowl and top with crispy tofu, sesame seeds, soy sauce and chopped cayenne pepper. Enjoy!
If you like your Ramen very hot, you can microwave it for another 2 minutes before serving.
Net Carbs: 8.4g | Fat: 49g | Protein: 23g
Huge thanks to House Foods for Sponsoring this Recipe!