Description
This Easy Peanut Butter Ramen Noodles recipe offers a quick, flavorful twist on traditional instant ramen. Combining creamy peanut butter with savory soy sauce, aromatic sesame oil, and a hint of sweetness from honey or maple syrup, it creates a rich, satisfying sauce that coats tender noodles perfectly. Ready in just 10 minutes, it’s a delicious meal for busy weeknights or a comforting, flavorful lunch.
Ingredients
Scale
Ramen Noodles
- 2 packs instant ramen noodles (discard seasoning packets)
Peanut Sauce
- 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)
Garnish (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, usually about 3 minutes. Drain and set aside, discarding the seasoning packets that come with the noodles.
- Prepare the sauce: In a medium bowl, whisk together the peanut butter, soy sauce, sesame oil, rice vinegar, honey or maple syrup, garlic powder, and crushed red pepper flakes. Gradually add the water to achieve a smooth, creamy consistency that will coat the noodles well.
- Combine noodles and sauce: Add the drained noodles to the bowl with the peanut sauce. Toss thoroughly to ensure the noodles are completely coated with the flavorful sauce.
- Garnish and serve: Sprinkle chopped green onions and sesame seeds over the noodles for added texture and flavor, if desired. Serve immediately for the best taste and texture.
Notes
- You can adjust the crushed red pepper flakes to control the heat level or omit them for a milder dish.
- Use crunchy peanut butter if you prefer a bit of texture in your sauce.
- Add steamed or stir-fried vegetables like broccoli, carrots, or bell peppers to boost nutrition and flavor.
- For a vegan version, ensure the honey is replaced with maple syrup.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid drying out the sauce.
