Yes, I still adore ramen. This delicious recipe is quick, simple, spicy, and introduces salty, sweet, and sour flavors. The chili garlic sauce can be changed to suit your preferred degree of heat. This will yield three filling main course dishes or four side servings.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons sesame oil
- 1 ½ tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons chili-garlic sauce, or more to taste
- 1 teaspoon grated fresh ginger
- 3 tablespoons creamy peanut butter
- 2 (3 ounce) packages ramen noodles
- 2 tablespoons chopped peanuts
- 2 medium green onions, thinly sliced diagonally
Instructions
- Whisk soy sauce, sesame oil, brown sugar, rice vinegar, chili garlic sauce, and ginger together in a small bowl. Add peanut butter, whisking until well combined, and set aside.
- Bring 4 cups of water to a boil in a pot. Discard the flavor packet and add ramen noodles to the boiling water. Cook until noodles are tender, 4 to 5 minutes. Drain noodles, reserving some of the noodle water in case you need to thin out the sauce later.
- Pour sauce over ramen noodles, tossing until well coated. If sauce is too thick, thin out with a small amount of the reserved noodle water until you reach your desired consistency. Your hot noodles will soak up the sauce. Garnish with peanuts and green onion, and serve.
- I used chili garlic sauce made by Huy Fong®.
- You may substitute Gourmet Garden® ginger paste found in the produce section of your supermarket for the freshly-grated ginger.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 959 mg |
| Sugars | 9 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and tasty. I added stir fried vegetables and served with half boiled eggs. Everyone in my family loved it.
I made this as written and I have been asked, emphatically, by everyone in my household to please never make it again. We love a good peanut sauce, but the peanut butter was just way too overwhelming and left a weird aftertaste. It just ended up looking and tasting like a sticky, sludgy mess of brown-ness. So, back to our old standby we go…
YUM. Loved this dish. Served with Coconut chicken soup. .
Substituted regular chili sauce + 1 Tsp minced garlic rather than purchase a bottle of garlic chili sauce. Worked just fine. Used rice noodles instead of ramen.
Excellent recipe! Instead of ramen noodles, I used whole wheat spaghetti (with excellent results).
This recipe checks so many boxes!! Stand alone; amazing! Was quick, easy, budget-friendly and delicious! Also easy to customize; could add scrambled eggs, leftover cubed chicken, sautéd shrimp and onions! Red peppers! I could go on! Today made as written and already plan to put on repeat for those quick lunches, curb those Friday evening Chinese cravings or simply when I’m exhausted after a long day! Thank your for this awesome recipe!
Very delicious! Would make again!
We made this with Lao Gan MA Chili Crisp and a bit more peanut butter. We added jammy eggs for extra protein. IT was great this recipe is a keeper