1 servings
peanut butter powder
0.5 cup(s)
coconut milk powder
4.0 tablespoon(s)
1.0 package(s)
zucchini or squash
0.5 whole
0.33 whole
Soy sauce
3.0 tablespoon(s)
Textured veggie protein
2.0 tablespoon(s)
Ginger (powder)
1.0 teaspoon(s)
red pepper flakes
1.0 pinch(es)
Garlic (cloves)
0.25 whole
tofu (can substitute for TVP)
0.25 package(s)

Dietary Restrictions

Recipe Instructions

Cook ramen in water, covering the noodles only slightly. In a separate pan, sautee onion, garlic, and zucchini in oil (or other chosen veggies). Add soy sauce, ginger pow, coconut milk pow, and peanut butter pow to the ramen (the water helps make the sauce). Combine the veggies into the ramen mixture. Sprinkle textured veggie protein (TVP) on top for a crunch!

For a different take, rehydrate/cook the TVP with the ramen to make it soft.