Description
This Peanut Butter Ramen Noodles recipe is a quick and delicious Asian-inspired dish that combines creamy peanut butter sauce with tender ramen noodles, fresh vegetables, and optional heat from sriracha. Perfect for a speedy lunch or dinner, it’s a flavorful vegetarian main course that can be enjoyed warm or cold.
Ingredients
Scale
Noodles
- 2 packs instant ramen noodles (discard seasoning packets)
Sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon sriracha (optional, for heat)
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 cup hot water
Garnishes and Mix-ins
- 2 green onions, sliced
- 1/4 cup shredded carrots
- 1 tablespoon sesame seeds (optional)
Instructions
- Cook Noodles: Prepare the ramen noodles according to the package instructions, then drain well and set them aside, making sure they don’t stick together.
- Make Peanut Sauce: In a large bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, sesame oil, honey, sriracha (if using), minced garlic, ground ginger, and hot water until the sauce is smooth and creamy.
- Toss Noodles with Sauce: Add the cooked noodles into the bowl with the peanut sauce and toss thoroughly to ensure every strand is coated evenly with the rich, flavorful sauce.
- Add Vegetables: Stir in the sliced green onions and shredded carrots to add freshness, crunch, and color to the dish.
- Serve: Plate the noodles immediately and garnish with sesame seeds if desired. Enjoy warm or cold as preferred.
Notes
- For added protein, consider adding cooked tofu, grilled chicken, or a soft-boiled egg.
- This dish can be served warm straight after preparation, or chilled for a refreshing cold noodle salad.
- Adjust the spice level by increasing or omitting the sriracha to suit your taste.
- Leftovers keep well in the refrigerator and can be enjoyed cold or gently reheated.
