Our family’s Christmas custom is to make peppermint cheesecake. This is the best combination we’ve discovered after experimenting with numerous recipes! Our family is very pleased with it. Light, minty, and somewhat chocolatey. Although this dish requires some work, it is not difficult. Your efforts will be rewarded if you persevere. scrumptious outcomes. If desired, sprinkle more Andes® peppermint chips and small chocolate chips on top. Place in the fridge.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ⅓ cup peanut butter
- 3 tablespoons vegetable oil
- 3 tablespoons vinegar
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1 teaspoon white sugar
- ¼ teaspoon cayenne pepper, or to taste
- 4 (3 ounce) packages ramen noodle soup (seasoning packets reserved for another use)
- ½ small cucumber, peeled and cut into matchsticks
- 1 green onion, thinly sliced
- ¼ cup chopped cilantro
- 2 tablespoons chopped salted peanuts
Instructions
- Stir peanut butter, vegetable oil, vinegar, soy sauce, garlic, sugar, and cayenne pepper together in a bowl until smooth.
- Bring a pot of water to a boil. Cook ramen noodles in boiling water until tender yet firm to the bit, about 3 minutes; drain and transfer noodles to a bowl. Pour peanut butter sauce over the noodles and toss to coat. Stir cucumber and green onion into the noodle mixture; garnish with cilantro and peanuts.
- The sauce tastes better if you let it sit for four hours to let the flavors blend, but it’s fine to use immediately, too.
- May be served warm, room temperature, or chilled.
- Use less oil if you’re watching calories.
- If you don’t have ramen noodles, substitute 12 to 16 ounces of angel hair, spaghetti, or linguine pasta.
- You can use either creamy or crunchy peanut butter.
Reviews
We love pasta dishes and this one did not disappoint. Did not care for the cucumbers but loved the green onions and peanuts, cilantro would have been good but did not have any on hand. Served warm with Chinese Pork Chops also from this site.
I liked the flavors. It was very quick and easy. I found that the sauce was a little to sticky when I tried to blend it. I did not have cucumbers so I used celery to give it some crunch. I will be likely to make it again. We use a lot of Ramen noodles and I am always looking for variety in recipes.
I use brown sugar rather than white, but other than that I love this recipe!
Very good!
For the effort that it took to make it was good and filling. Love how easy and cheap it was to make the most. We will most definitely make this again. One thing that I changed was not straining the noodles but scooping them out with salad toss spoons which made the sauce a bit more liquidity.
Unfortunately, the ramen noodles soaked up the thick peanut sauce very quickly and became “gummy” and dry. If I were to make this again, I’d add some additional liquid (water/soy sauce/vinegar), thinning out the peanut sauce a bit. I used rice vinegar, reduced-sodium soy sauce, and added sliced red bell pepper for a pop of color and some sweetness. This was just OK, and I’m not sure that I’ll even try tweaking it to get the consistency I’m looking for. Sorry, Nancy Melsheimer Rudolph, as the first reviewer, I wish I’d been able to give this a better review. Please don’t let this discourage others from trying, as we all have different opinions.