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Craving a hearty, wholesome bowl of vegan ramen? Look no further! We have an absolutely delicious creamy pumpkin ramen recipe to share with you. Using our Pumpkin noodles and Charcoal noodles, as well as our BamNut Milk (Airy), level up your instant ramen experience~
The Origins of Ramen
When it comes to ramen, most people associate it with Japanese food culture. But did you know that it is actually widely believed that ramen was introduced into Japan by Chinese immigrants in the late 19th or early 20th century? The original Chinese dish, lamian, eventually became ramen in Japan. The first version of instant ramen was made in 1958 and cup ramen later in 1971.
How to use BamNut noodles and milk to make a scrumptious bowl of vegan ramen
In this recipe, we recommend using our Pumpkin noodles and Charcoal noodles, along with their seasonings, to achieve the chewiest noodles with depth of flavour. Our noodles are high in protein and higher in fiber. They are 100% plan(e)t-based and contain 35-55% less fat compared to market benchmark instant noodles because of our patented air-frying technology that doesn’t require the noodles to be deep fried in oil. WhatIf Foods noodles do not contain any MSG, artificial colors, preservatives or palm oil. For the creamy element of the broth, we use our BamNut Milk (Airy) to achieve that perfect balance between creaminess and nuttiness. Made from Bambara groundnuts, our milk is high in protein and fiber, and 31% lower in fat.
1 packet Pumpkin Noodles
1 packet Charcoal Noodles
2 cups BamNut Milk (Airy)
3 tbsp olive oil
1 shallot, diced
2 garlic cloves, minced
2 tsp minced ginger
1 tbsp red vegan curry paste
1 tbsp coconut sugar or agave
Juice from 1 or 2 limes
Salt, to taste
1 acorn squash, seeded and sliced (1 inch pieces)
4-5 fresh or dehydrated shiitake mushrooms
⅓ cup edamame (optional)
⅓ cup sliced cherry tomatoes
Handful of green onions, sliced
Cook the noodles as per directions in the package and set aside. Save the flavor packets for later.
In a medium size sauce pan or a dutch oven, heat 1 tbsp of olive oil over a medium high heat. Add the shallots and sauté for 3 min until shallots become transparent.
Add the minced ginger, garlic and the curry paste. Sauté for another 5 min, then add the BamNut milk, coconut sugar and let it simmer for 5 min.
Add the seasoning packets from the noodles and the lime juice. Simmer for another 2 min then set aside.
In a griddle, heat 1 tbsp of olive oil and cook the sliced acorn squash for 3 min on each side until golden brown on both sides.
Stir fry the shiitake mushrooms in the olive oil until they are tender, about 2 min on each side.
Assemble the soup by equally dividing the noodles between two bowls, pouring the broth and topping it off with cooked squash, shiitake mushrooms, tomatoes, edamame and green onions.
Enjoy while hot!
