If you know me, then you know that I am currently obsessed with the idea of making non-traditional pizzas. Since posting the recipe for our Rigatoni Pie with Spicy Pomodoro Sauce last week, my mind has been racing trying to think of new ways I can turn regular foods into pizza-shaped deliciousness.
I think we can all agree that pizza is #BAE.
Anyway, the pizza gods must’ve been listening to my pizza dreams because the lovely folks at Time Inc. Books sent me a copy of Everyday Vegetarian for review and there’s a whole section dedicated to pizza recipes (insert emoji with heart eyes here)! As soon as I saw the recipe for this Curried Peanut Sauce and Ramen Noodle Pizza, I HAD TO MAKE IT! If you guys follow me religiously, then you know I love noodles, and asian food, and pizza. All three combined sounds like a party I don’t wanna miss!
I’ll admit, I’m a little jealous I didn’t come up with this recipe. IT’S GENIUS!
“This is not your typical pizza. Crisped up ramen noodles stand in for the traditional dough-based crust for a delicious textural difference. Ramen noodles come in a variety of flavors, but you can use any of them since the seasoning packet is reserved for another use.”
This Ramen Noodle Pizza might look intimidating, but it’s super simple to make…which is one of the things I love most about this cookbook!
Not only are the recipes easy to follow along to, but they are sooo flavorful and most of the ingredients are easily accessible. Not to mention, if you’re vegan, most recipes can be turned veg-friendly by the simple swap of a few ingredients. If you’re trying to cut meat out of your diet or incorporate more vegetables into your diet, then this is the cookbook for you!
Ashlee and I loved this pizza so much, we ate the entire thing in one day!!!
We’ve been lucky to try several recipes in this cookbook since receiving it last week and so far we’ve enjoyed it so much that we’d like to do a giveaway for one of you guys to receive your very own copy of Everyday Vegetarian! To participate in our giveaway, follow us on Instagram at Eat_Figs_Not_Pigs, like our picture of the Curried Peanut Sauce and Ramen Noodle Pizza, and comment letting Ashlee and I know why you’re trying to cut meat out of your diets. We will be choosing our winner this Sunday, May 21st. If you do not have Instagram, you can participate in the giveaway by follow us on Twitter at EatFigsNotPigs_ or on Facebook at Eat Figs, Not Pigs.
We hope you guys love this recipe as much as we do! Til next time guys!
- 2 (3 - ounce) packages ramen noodle soup mix
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/4 cup coconut milk
- 2 tablespoons creamy peanut butter
- 2 teaspoons rice vinegar
- 1 teaspoon curry powder
- 1 teaspoon light brown sugar
- 1 teaspoon Sriracha chili sauce
- 1 teaspoon minced peeled fresh ginger
- i garlic clove, coarsely chopped
- 2 teaspoons water
- 8 ounces extra-firm tofu, drained and cut into 1/2 inch cubes
- 1 cup fresh Broccolini florets (from 1 [8-ounce] bunch)
- 1/2 red bell pepper, thinly sliced
- 2 tablespoons dry-roasted unsalted peanuts, chopped
- 1/4 cup firmly packed cilantro leaves
- Preheat oven to 450 F
- Cook the noodles according to the package directions, reserving the seasoning packets for another use. Drain the noodles, and spread on a towel; press lightly to remove the moisture.
- Heat a 12-inch cast-iron skillet or ovenproof nonstick skillet over medium-high heat. Add the oil to the pan. Press and flatten the noodles in the bottom of the pan; sprinkle with 1/2 teaspoon of the salt. Cook until the bottom browns and the noodles feel firm, about 6 minutes. Remove the pan from the heat.
- Place the coconut milk, peanut butter, vinegar, curry powder, brown sugar, Sriracha, ginger, garlic, 1 teaspoon of the water, and remaining 1/4 teaspoon salt in a food processor; process until smooth, about 1 minute, stopping to scrape sides as necessary. Remove 2 tablespoons of the curry sauce to a medium bowl; stir the remaining 1 teaspoon water. Add the tofu; toss to coat. Spread the remaining curry sauce over the noodles. Top with Broccolini, tofu mixture, and bell pepper. Bake at 450 F for 15 minutes or until the vegetables are tender and beginning to brown. Sprinkle the peanuts and cilantro leaves over the top. Cut into 8 wedges.
2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.