Peanut Butter Ramen is a sweet and savory noodle dish packed with garlic, ginger, and a touch of heat. It’s ready in 20 minutes and seriously satisfying!
AUthor’s Notes
The Dressing That Started It All
These chicken lettuce wraps are a personal favorite of mine and something I prep often for quick lunches or dinners. My kids don’t usually load theirs up with on lettuce with all the veggies (yet), but they happily pile the chicken high and drizzle on plenty of peanut dressing.
That dressing got me thinking. What if I tweaked it into a sauce and tossed it with noodles? And THAT is exactly how this Peanut Butter Ramen came to be. And to say I’m obsessed is an understatement. These noodles are SO good for so little prep.
It’s the reliable straightforward weeknight dinner when I’m craving something satisfying and takeout-style, but at a fraction of the cost. Honestly, I can usually have this on the table faster than it would take to drive somewhere or wait for delivery!
Peanut Butter Ramen Ingredients
| Ingredient | Tip |
|---|---|
| Ramen noodles | Discard the seasoning packets and cook the noodles just slightly underdone so they don’t get mushy when tossed with the sauce. Have extras? Make asian noodles! |
| Peanut butter | Use natural creamy peanut butter (Costco’s is my fave!); stir well before measuring. |
| Soy sauce & rice vinegar | Regular soy sauce gives better depth; rice vinegar adds the balance that keeps the sauce from feeling heavy. |
| Sesame oil, garlic & ginger | Toasted sesame oil adds the most flavor; fresh or paste both work, just whisk well so everything blends evenly. |
| Green onions, sesame seeds & peanuts | These add crunch plus some really nice freshness to the noodles. |
Peanut Butter Ramen Tips
- Salt the water: Salt the boiling water so the noodles themselves have plenty of flavor.
- Rinse noodles: Drain and rinse with cold water to stop cooking and prevent sticking.
- Sauce: Toss noodles with sauce while they’re still warm so everything coats evenly.
- Mix gently: Use tongs to toss the noodles gently so they stay intact. Stirring too vigorously can make them mushy.
the cook’s Note
Adding More Protein
If you’re looking to add more protein to this peanut butter ramen, try one of these options:
- Shrimp: Quickly sauté and toss in at the end.
- Tofu: Pan fry cubes until the edges turn golden, then add.
- Chickpeas, edamame, or lentils: Great plant-based options.
- Chicken: Grilled, baked, or rotisserie works well.
Storage
- Make ahead: The sauce can be made up to 3 days in advance.
- Store leftovers: Peanut Butter Ramen is best enjoyed fresh, but leftovers will keep in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently and add a splash of water to loosen the sauce.
More straightforward Ramen Noodle Recipes:
Dinner
Chicken And Broccoli Ramen
Dinner
Beef and Broccoli Ramen
Dinner
General Tso Ramen
Dinner
Ground Beef Ramen
