Peanut Butter Noodles

These spicy peanut butter noodles are creamy, savory, slightly spicy, and incredibly easy to make. Using instant ramen and a handful of pantry staples, you can have a restaurant-style noodle bowl ready in just 15 minutes.

Course Main Course

Cuisine Asian

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 496kcal

Author Vandana Chauhan

Equipment

1 Cooking pot , for cooking ramen
1 Cooking pot or pan , for making peanut butter ramen
1 Large strainer , to strain the cooked ramen
1 small grater , to grate garlic and ginger
Knife and chopping board , to chop the spring onion
Spatula

Ingredients

150 grams Instant ramen or any noodle of choice
3 tablespoons peanut butter creamy or crunchy, both are fine
1 teaspoon red chili sauce or any hot sauce of choice adjust to taste
1 tablespoon dark soy sauce
1 teaspoon white vinegar
½ teaspoon sesame oil
½ inch piece of ginger grated
1 clove garlic minced
1 stalk spring onion finely chopped
1 teaspoon toasted sesame seeds
1 teaspoon red chili flakes adjust to taste
Water to cook ramen and to adjust the consistency of peanut butter sauce.

Instructions

Cook instant ramen as per the package instructions, strain, and keep aside.
While the ramen is getting cooked, put peanut butter, red chili sauce, soy sauce, vinegar, sesame oil, chili flakes, ginger, and garlic into a pan.
Put the pan on the stovetop and switch it on. Keep the heat low or medium. Cook the mixture until the peanut butter starts melting. Add warm water, little by little, and cook while continuously stirring until you get a creamy sauce with a consistency that could easily coat the ramen strands.
Once the mixture starts bubbling add the noodles, gently toss and turn off the heat.
Garnish with chopped spring onions, toasted white sesame seeds, and red chili flakes.

Video

Notes

Cook the noodles just until tender. Overcooked noodles become soft after they're mixed with the sauce.
Reserve a little noodle water before draining. It's perfect for adjusting the consistency of the sauce.
If using natural peanut butter, add a little maple syrup, honey, or brown sugar to balance the flavors.
Stir the sauce over low or medium heat so the peanut butter melts smoothly without sticking.
Add broccoli, mushrooms, carrots, corn, green beans, snow peas, or spinach for extra vegetables. Most days I add whatever vegetables are left in the refrigerator, and they turn out differently every time.
Crispy tofu makes this recipe even more satisfying.
Stir in a spoonful of miso paste for extra umami.
Finish with chopped peanuts and sesame seeds for crunch.
Add more chili flakes, chili crisp, or homemade chili oil if you like extra heat.
For a gluten-free version, use rice noodles and tamari instead of soy sauce.
A squeeze of fresh lime juice just before serving brightens all the flavors.
More recipe tips, tricks, and variation suggestions are shared in the post above; please follow them to make this recipe.

Nutrition