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Cold and Creamy Coconut Ramen

Ramen isn’t always hot—and our cool and creamy version is just the thing for a hot summer afternoon. With a rich peanut butter-coconut milk broth and tons of fresh ingredients, it’s refreshing, decadent, and gets in a serving or two of veggies.

Get the recipe for Coconut-Peanut Butter Ramen:

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Cold and Creamy Coconut Ramen

  • Author: Misfits Market


  • 1 (15.5-oz.) can coconut milk
  • 2 tablespoons peanut butter
  • 1 tablespoon gochujang
  • 2 tablespoons black vinegar or worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • Zest and juice of 1 lime, plus extra wedges for serving
  • 2 garlic cloves
  • Kosher salt, to taste
  • 5 ice cubes
  • 2 packs Nona Lim traditional noodles
  • 2 soft-boiled eggs
  • ½ cup red cabbage, thinly sliced
  • ¼ cup cucumbers, thinly sliced
  • ¼ cup radish, thinly sliced
  • 2 tablespoons scallions, thinly sliced
  • Sesame seeds, for garnish


  1. For the broth: Add coconut milk, peanut butter, gochujang, black vinegar, soy sauce, sesame oil, lime zest and juice, sugar, sesame oil, and garlic to a blender. Blitz until smooth and creamy. Season with salt to taste. Blend in ice and chill in the refrigerator until ready to serve.
  2. Cook ramen noodles according to package directions, drain, then rinse in cold water. Divide noodles into two bowls and pour broth over top.
  3. Top with one boiled egg each, some cucumbers, radish, and scallions. Sprinkle sesame seeds over top and finish with a squeeze of lime juice.

Hungry for more? Try one of these noodle dishes:

Easy Chili Crisp Noodles

Coconut Curry Noodle Soup

Vermicelli Noodle Salad with Shrimp