Heat oil in a skillet over medium heat and sauté the onion for a few minutes. Add the garlic, fresh ginger, red pepper, and mushrooms. Sauté for a further few minutes.
Now add cauliflower florets, all spices, and 2 cups of vegetable broth.
Bring to a boil and let simmer with a lid on for about 10 minutes or until the cauliflower is softened.
Meanwhile, cook the ramen noodles (or rice noodles) in a pot according to package instructions.
In a small bowl, mix dairy-free heavy creamy (or coconut cream) with cornstarch or arrowroot flour and add the mixture to the skillet (read "Notes" below).
Stir in peanut butter, soy sauce, and balsamic vinegar. Taste and adjust seasonings, adding more salt/pepper/spices if needed.
Finally, add the cooked noodles and stir to combine. Garnish with herbs and peanuts. Enjoy!