Description
This Easy Peanut Butter Ramen Noodles recipe transforms simple instant ramen into a flavorful, creamy dish with a delicious peanut sauce. Ready in just 10 minutes, it’s an ideal quick meal that combines savory soy, nutty peanut butter, and a touch of spice and sweetness for a perfectly balanced noodle bowl.
Ingredients
Scale
Main Ingredients
- 2 packs instant ramen noodles (discard seasoning packet)
- 2 tablespoons peanut butter (creamy or crunchy)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional for heat)
- 1/4 cup water (or as needed)
Garnishes (Optional)
- Chopped green onions
- Sesame seeds
Instructions
- Cook the Noodles: Bring a pot of water to a boil and cook the instant ramen noodles according to package instructions, typically about 3 minutes, until tender. Drain and set aside, discarding the seasoning packets.
- Prepare the Peanut Sauce: In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, rice vinegar, honey or maple syrup, garlic powder, crushed red pepper flakes, and water. Adjust the water quantity as needed to achieve a smooth, pourable sauce consistency.
- Combine Noodles and Sauce: Toss the cooked noodles with the peanut sauce in a large bowl until the noodles are evenly coated with the creamy peanut mixture.
- Serve and Garnish: Plate the noodles and garnish with chopped green onions and sesame seeds if desired. Serve immediately for best flavor and texture.
Notes
- You can substitute maple syrup for honey to make the recipe vegan.
- Adjust crushed red pepper flakes to control the level of spiciness or omit entirely for a milder dish.
- For a more protein-rich meal, consider adding cooked chicken, tofu, or shrimp.
- If you prefer crunchy texture, use crunchy peanut butter instead of creamy.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
