This post contains affiliate links. Please see ourย disclosure policy.

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
Hungry for more?
My quick start guide has tips and secrets with easy recipes that you will LOVE!
Please enable JavaScript in your browser to complete this form.

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

Vegan Butter Chicken Ramen

5 from 21 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4
Course: dinner, Main, Main Course, Soup
Cuisine: Indian Fusion
Butter Chikin ramen noodles 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.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

Video

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. 
Make ahead/cook noodles separately: Most noodles can absorb lot of the liquid when stored. So make noodles separately for making ahead. Cook noodles according to instructions on package. For the ramen, use the coconut milk and 1/2 to 1 cup water depending on how brothy you want the ramen. Bring to a boil, simmer for 3-4 mins and store or serve with the noodles 
 

Nutrition

Calories: 280kcal, Carbohydrates: 42g, Protein: 14g, Fat: 7g, Saturated Fat: 2g, Sodium: 596mg, Potassium: 264mg, Fiber: 5g, Sugar: 12g, Vitamin A: 303IU, Vitamin C: 4mg, Calcium: 137mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!
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.

About Richa

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.

You May Also Like

5 from 21 votes (7 ratings without comment)

Leave a comment

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

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

28 Comments

  1. Elena says:

    5 stars
    Very tasty! Will definitely be repeating.
    I did my usual adding of lots of veggies and it still worked well.
    I only had low-fat coconut milk and was still happy with the result (I used the lower amount of broth suggested as a result).

    1. Vegan Richa Support says:

      So happy to hear!

  2. Lou says:

    5 stars
    Made this tonight and really enjoyed. Husband not a fan of ramen so made it as per your suggestion with only 2 cups broth and it was perfect. Thanks Richa for another great recipe!

    1. Vegan Richa Support says:

      So glad it worked out!

  3. Rani says:

    5 stars
    Made it and everyone looooved it! Only thing for me to remember was do the noodles when itโ€™s time to eat. Ahead of time it becomes like pasta- it soaked up too much liquid. (Or make noodles on the side.) but omg whole fam died and kept asking for more!

    1. Vegan Richa Support says:

      Yay! Thanks for taking the time to comment!