Peanut Butter Ramen
Peanut butter ramen is the best way to put instant ramen to use! Instead of broth, these noodles are tossed in an easy peanut sauce. Yum!
Ingredients
- 1 ¼ cups vegetable stock 300 ml
- 2 tablespoons soy sauce 30 ml
- ½ teaspoon toasted sesame oil 2 ml
- 1 teaspoon garlic powder 3 grams
- ¼ teaspoon red pepper flakes .25 grams
- 1 ½ tablespoons sweet chili sauce 22 ml
- 2 tablespoons creamy peanut butter 34 grams
- 2 scallions thinly sliced (whites and greens)
- 1 (3-ounce) pack instant ramen noodles, flavor packet discarded 85 grams
- 1 teaspoon sesame seeds for garnish 2 grams
Instructions
- In a large, microwave-safe bowl, whisk together the vegetable stock, soy sauce, sesame oil, garlic powder, red pepper flakes, and sweet chili sauce. Microwave for 2 minutes. Whisk in the peanut butter and the whites of the scallions. Whisk until smooth.
- Add the ramen to the bowl and turn it over several times to thoroughly coat it in the broth. Microwave for 1 minute. Flip the ramen and microwave for another minute. Stir until the noodles have separated and are coated in the flavorful broth. If the noodles are still a little firm, microwave for an additional 30 seconds.
- Allow the noodles to sit in the broth for a few minutes. The broth will thicken into a sauce.
- Serve warm garnished with the greens of the scallions and sesame seeds.
Video
Notes
To store: Transfer leftover peanut butter ramen to an airtight container and refrigerate for 2-3 days. Reheat in the microwave or on the stovetop over medium-low heat. When reheating, you may need to add a little water or broth to loosen the sauce as it tends to thicken when chilled.
Nutrition
Calories: 608kcal | Carbohydrates: 84g | Protein: 21g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Sodium: 3010mg | Potassium: 530mg | Fiber: 5g | Sugar: 21g | Vitamin A: 1024IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 6mg