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    Home » Asian Vegan Recipes

    Vegan Butter Chicken Ramen

    Published: Apr 17, 2023 by Richa 20 Comments

    Jump to Recipe   Print Recipe
    bowl of butter ramen with text overlay
    image collage of butter ramen photos with text overlay
    bowl of butter ramen with tofu and a lime wedge
    close-up of butter ramen in the wok
    butter ramen in the wok after cooking, with garnishes
    close-up of a bowl of butter ramen with tofu and a lime wedge

    Butter Chikin ramen uses flavorful Indian butter sauce in place of regular ramen broth. You cook the noodles in the sauce itself, making this a one-pot meal! Add whatever veggies you like. For the protein, I use tofu, but you can also use vegan chicken substitutes or soy curls.

    bowl of butter ramen with tofu and a lime wedge
    Table of Contents
    • Why You’ll Love Butter Ramen
    • More Vegan Ramen Recipes
    • Recipe Card
    • Ingredients and Substitutions
    • Tips
    • How to Make fusion Indian Butter Chicken Ramen
    • Frequently Asked Questions

    I love finding creative ways to use vegan butter chicken sauce! Butter ramen is my latest recipe using butter sauce in fusion recipes. If you are obsessed with the Indian butter sauce like me, also check out my vegan butter chicken lasagna bake!

    This fusion ramen with Indian flavors will hit all the spots for a comforting curry and brothy ramen!

    butter ramen in the wok after cooking, with garnishes

    In this one-pan recipe, you crisp up the tofu with spices in the same pan where you cook the noodles and sauce. The whole thing comes together in about half an hour, making this a cozy, flavorful weeknight dinner.

    close-up of butter ramen in the wok

    Why You’ll Love Butter Ramen

    • one-pot, 30-minute meal
    • creamy, butter chicken-inspired broth
    • Nutfree, Soyfree option
    • packed with flavor
    • Versatile, add more or less veggies to preference
    close-up of a bowl of butter ramen with tofu and a lime wedge

    More Vegan Ramen Recipes

    • Hot and Sour Soup Ramen
    • Peanut Gochujang Ramen
    • Curry Ramen with Miso Lentils
    • Thai Skillet Noodles (Drunken Noodles)

    Recipe Card

    bowl of butter ramen with tofu and a lime wedge
    Print Recipe
    5 from 14 votes

    Vegan Butter Chicken Ramen

    Butter Chikin ramen uses flavorful Indian butter sauce in place of regular ramen broth. You cook the noodles in the sauce itself, making this a one-pot meal! Add whatever veggies you like. For the protein, I use tofu, but you can also use vegan chicken substitutes or soy curls.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: dinner, Main, Main Course, Soup
    Cuisine: Indian Fusion
    Keyword: butter ramen, indian ramen
    Servings: 4
    Calories: 280kcal
    Author: Vegan Richa

    Ingredients

    For the spiced tofu:

    • 8 ounces firm or extra firm tofu pressed and then cubed or sliced as you like
    • 1 teaspoon soy sauce , tamari for gluten-free
    • 2 teaspoons lime juice
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon salt
    • 1/2 teaspoon paprika or you can also use cayenne, if you like it hot

    For the butter ramen:

    • 1 teaspoon oil
    • 1/4 cup chopped or sliced onion
    • 6 ounces thinly sliced mushroom
    • 1/2 of a bell pepper thinly sliced. You can use just green or a mix of red and green.
    • 2 tablespoons ginger-garlic paste or 1″ of ginger, minced, and 4 cloves of garlic, minced
    • 2 tablespoons tomato paste
    • 1 teaspoon garam masala
    • 1 teaspoon dried fenugreek leaves (kasuri methi)
    • 15 ounce can full-fat coconut milk
    • 4 cups water or broth , use 2.5 cups for thicker saucy ramen and 4.5 cups for brothier ramen
    • 1/2 teaspoon salt
    • 1 tablespoon maple syrup
    • 6 ounces ramen or thin udon noodles
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon cayenne optional

    For garnish:

    • chopped cilantro, thinly sliced red onion, thinly sliced green chili or pepper flakes, lime wedges

    Instructions

    Crisp up the tofu:

    • Press the tofu, if you haven't already, then add to a bowl. Add the lime juice and soy sauce and toss well. Then, mix the dry spices in a small bowl and then sprinkle all over the tofu and set aside. (Add 1 tsp cornstarch for crispier) Heat up a wok over medium high heat, add 2 teaspoons of oil, and then add the tofu and cook until somewhat crisp on the edges.
    • Transfer the tofu to a separate dish and set aside.

    Make the ramen:

    • To the same wok, add the onion and mushroom and a good pinch of salt and cook for 2 to 3 minutes or until the mushrooms are somewhat cooked. You can reserve some of the mushrooms for garnish, if you want, or continue with the rest of the recipe.
    • Add the bell pepper, ginger-garlic paste, and black pepper and mix really well for a few seconds, then mix in the tomato paste, spices, and coconut milk. Stir the tomato paste into the coconut milk mixture so that there are no lumps, then add in the water, salt, and maple syrup.
    • Bring to a good, rolling boil, then add the ramen noodles or udon noodles and reduce the heat to medium. Continue to cook for 3 or 4 minutes for the ramen, 6 to 8 minutes for the udon, or according to the time mentioned on your noodle package. Check in a minute or so before the time limit to see whether the noodles are cooked.
    • Switch off the heat once the noodles are just a bit more cooked than al dente, because they will continue cooking in the hot broth. Taste and adjust salt and flavor. Add some more lime, salt, maple syrup, or heat if you like. I like to add some sliced green chili here as well.

    Garnish and serve:

    • Transfer some of the noodles to a bowl, transfer some of the creamy broth and veggies on top of the noodles.
    • Top these noodles with a good portion of the crisped up tofu, then garnish with cilantro, thinly sliced green chilies, thinly sliced red onion or green onion, and lime wedges.

    Notes

    This recipe is nut-free.
    Soy-free: use soy-free chicken substitute. Or you can use my chickpea tofu instead. Use coconut aminos instead of soy sauce. 
    Gluten-free: Use gluten free noodles and protein for gluten-free. Use tamari instead of soy sauce 
    Coconut free, use cashew milk. You can make the cashew milk by blending 1/3 cup of cashews with 1 cup of water until creamy, and then use that instead.
    Use soycurls or other chicken subs: Use 8 oz seitan, or 3 oz soycurls soaked in hot broth and drained instead of tofu. 
     

    Nutrition

    Nutrition Facts
    Vegan Butter Chicken Ramen
    Amount Per Serving
    Calories 280 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 2g13%
    Sodium 596mg26%
    Potassium 264mg8%
    Carbohydrates 42g14%
    Fiber 5g21%
    Sugar 12g13%
    Protein 14g28%
    Vitamin A 303IU6%
    Vitamin C 4mg5%
    Calcium 137mg14%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    butter ramen ingredients in bowls on the kitchen counter

    Ingredients and Substitutions

    • tofu – This is your protein. You can substitute other plant-based proteins, like chickpea tofu, soy curls, or other vegan chicken substitutes, if you prefer.
    • soy sauce and lime juice – These liquids help the spices stick to the tofu and bring salt and acidity to the flavor. use tamari for gluten-free
    • salt and spices – You’re spicing this tofu with garam masala, garlic powder, salt, and paprika or cayenne. These flavors make the tofu like a tikka.
    • veggies – Onion and mushroom bring the flavor and texture to this sauce, while bell peppers add some veggie crunch! Feel free to use other veggies instead of or in addition to these
    • ginger-garlic paste – Ginger and garlic are essential flavors in Indian butter sauce! You can use fresh ginger and garlic instead, if you don’t have the paste.
    • tomato paste – This is what gives the butter sauce its vibrant color. It also adds sweetness and umami flavors.
    • coconut milk – Adds creaminess. You can use homemade cashew milk instead by blending a third cup of cashews with a cup of water.
    • water or broth – This is the liquid for both your sauce and to cook the noodles.
    • maple syrup – Adds a little sweetness to offset the heat.
    • noodles – Use ramen or thin udon noodles to make this soup.
    • black pepper and cayenne – These bring some heat to the broth. You can omit the cayenne for less spicy.
    • garnishes – Chopped cilantro, red or green onion, lime wedges, and pepper flakes add even more flavor!

    Tips

    • Make sure that you press your tofu for 10-15 minutes before. This will give the best texture. You can prep all the other ingredients while the tofu presses.
    • When you’re checking on the noodles, stop when they’re just al dente. They’ll keep cooking in the hot broth, and you don’t want them to turn mushy.

    How to Make fusion Indian Butter Chicken Ramen

    Press the tofu for 10 minutes while you prep the veggies and other ingredients, then add the tofu to a bowl. Add the lime juice and soy sauce and toss well.

    tofu pieces in a bowl with soy sauce and lime juice

    Then, mix the dry spices in a small bowl and then sprinkle all over the tofu and set aside.

    adding spices to the tofu pieces
    tofu pieces after mixing in the spices

    Heat up a wok over medium high heat, add two teaspoons of oil, and then add the tofu and cook until somewhat crisp on the edges. Transfer the tofu to a separate dish and set aside. 

    To the same wok, add the onion and mushroom and a good pinch of salt and cook for two to three minutes or until the mushrooms are somewhat cooked. You can reserve some of the mushrooms for garnish, if you want, or continue with the rest of the recipe.

    mushrooms in a wok, before cooking
    mushrooms in a wok, after cooking

    Add the bell peppers, ginger-garlic paste and black pepper and mix really well for a few seconds, then mix in the tomato paste, spices, and coconut milk.

    adding bell peppers and ginger-garlic paste to the wok with the cooked mushrooms
    peppers and mushrooms in the wok, after cooking
    adding spices to the wok of cooked mushrooms and peppers
    adding coconut milk to the wok with the veggies and spices

    Stir the tomato paste into the coconut milk mixture so that there are no lumps, then add in the water, salt, and maple syrup.


    Bring to a good, rolling boil, then add the ramen noodles or udon noodles and reduce the heat to medium. Continue to cook according to the time mentioned on your noodle package. Check a minute or so before the time limit to see whether the noodles are cooked.

    coconut milk mixture, after stirring and adding the ramen to the wok
    simmering the butter ramen broth with the noodles

    Switch off the heat once the noodles are just a bit more cooked than al dente, because they will continue cooking in the hot broth.

    butter ramen noodles, after cooking but still in the wok

    Taste and adjust salt and flavor. Add some more lime, salt, maple syrup, or heat if you like. I like to add some sliced green chili here as well. 

    Plate the ramen to serve. Transfer some of the noodles to a bowl, transfer some of the creamy broth and veggies on top of the noodles.

    Top these noodles with a good portion of the crisped up tofu, then garnish with cilantro, thinly sliced green chilies, thinly sliced red onion or green onion, and lime wedges. 

    bowl of butter ramen with tofu and a lime wedge

    Frequently Asked Questions

    Is this recipe nut-free?

    Yes!

    Can this be made soy-free?

    To make this soy-free, use a soy-free chicken substitute. Or you can use chickpea tofu instead. Use coconut aminos instead of soy sauce

    Can this be made gluten-free?

    Use gluten free noodles and protein for gluten-free. Use tamari instead of soy sauce

    Can I make butter chicken ramen without coconut milk?

    To make this coconut free, use cashew milk. You can make the cashew milk by blending 1/3 cup of cashews with 1 cup of water until creamy, and then use that instead.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    Comments

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    1. Ramesh

      May 14, 2023 at 5:02 pm

      5 stars
      Excellent receipe. Made it for my wife on mother’s day. Ww both enjoyed it. Thank you.

      Reply
      • Richa

        May 14, 2023 at 10:10 pm

        Yay!

        Reply
    2. Coryne

      May 01, 2023 at 5:00 am

      5 stars
      I made this for dinner last night and it was AMAZING!!! I used brown rice ramen and went with about 2.5 cups of water for the saucier version and it was delicious. I used a whole bell pepper and added broccoli florets and there was plenty of sauce. Another winning recipe—thank you, Richa!

      Reply
      • Richa

        May 07, 2023 at 11:11 am

        Awesome!!

        Reply
    3. Rebecca

      April 22, 2023 at 9:13 pm

      5 stars
      Thank you so much for this amazing recipe – it’s next level!

      Reply
      • Richa

        April 23, 2023 at 7:29 am

        Yay

        Reply
    4. Anita

      April 21, 2023 at 9:57 am

      5 stars
      I made this last night, and it is DELICIOUS!!! Oh man. Totally worth ordering the fenugreek leaves. Vegan Richa, you are so good at what you do! Woohoo! Three cheers and five stars for this one. Thanks for an incredible recipe.

      Reply
      • Richa

        April 21, 2023 at 3:26 pm

        Awesome!!

        Reply
    5. Joan

      April 21, 2023 at 8:39 am

      5 stars
      I cannot get enough of this dish – simple and simply delicious! Cooking the udon noodles in the broth makes for a smooth and creamy sauce that is oh-so-good! I did not have tofu on hand so added chickpeas for protein, and added zucchini, orange pepper, and green peas for the veggies. I also kept it thicker, adding only about 2 cups of water. Definitely adding this recipe to permanent rotation!

      Reply
      • Vegan Richa Support

        April 26, 2023 at 6:37 am

        Awesome!

        Reply
    6. Henriette

      April 19, 2023 at 8:34 am

      5 stars
      We loved this recipe and enjoyed it with some extra veggies like cabbage and cauliflower and ate it as main course
      Even the tofu was crispy 😋

      Reply
      • Richa

        April 19, 2023 at 7:08 pm

        Awesome

        Reply
    7. Anna

      April 19, 2023 at 6:03 am

      5 stars
      Hi Richa,

      Thanks so much, this is lovely. I shall make it tonight <3

      Reply
      • Vegan Richa Support

        April 20, 2023 at 6:40 pm

        yay!

        Reply
    8. Nisha

      April 17, 2023 at 12:38 pm

      5 stars
      SO GOOD!! Made this as a surprise for my partner on his bday 🙂

      Reply
      • Nisha

        April 17, 2023 at 12:39 pm

        5 stars
        Sorry! Typo: Meant to say will be making this – his bday is tomorrow and I’ve been looking for something new to make and this is right up his alley!

        Reply
        • Richa

          April 17, 2023 at 2:09 pm

          Awesome

          Reply
      • Richa

        April 17, 2023 at 2:09 pm

        Yay!!

        Reply
    9. Maria

      April 17, 2023 at 12:36 pm

      5 stars
      I made this for dinner tonight. I didn’t have any mushrooms or bell pepper so I substituted those with carrots and cauliflower. I can honestly say that this recipe is a keeper, it was so delicious.

      Reply
      • Richa

        April 17, 2023 at 2:09 pm

        Yay

        Reply

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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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