You have to try this 15-minute peanut butter ramen recipe. Slurpable ramen noodles are coated in a creamy, savory-sweet, somewhat spicy, and utterly addictive peanut sauce. They’re so good!
If you like ramen as much as I do, don’t miss out on my Chicken Ramen Noodles for a comforting bowl of goodness, or dive into this Ramen with Shrimp as soon as possible!
You might already be a ramen fan, having slurped your way through countless bowls over the years—I know I practically lived on them through college, post-college, and beyond. But trust me, you haven’t experienced ramen quite like this. We are going to transform those instant noodles into a gourmet feast! Think ramen noodles in a creamy, sweet, savory, slightly spicy peanut butter broth. It’s made with a delicious mix of chicken broth, peanut butter, red pepper flakes, sweet chili sauce, and more. And it’s ready in just 15 minutes!
Why You’ll Love This Peanut Butter Ramen Recipe
- So much flavor. The sweet nuttiness of the peanut butter and toasted sesame oil, the spice of the red pepper flakes, and the savory of the garlic make a flavorful broth that absorbs nicely into the noodles.
- Creamy goodness. The peanut butter broth turns into a smooth, creamy sauce in the microwave, coating the noodles beautifully.
- Super quick. From start to finish, this recipe takes less than 15 minutes. It doesn’t get much quicker than that. And the noodles taste like you’ve been slaving away in the kitchen for hours.
What You’ll Need
You’ll need a few super simple ingredients to make the best peanut butter ramen noodles you’ve ever tasted. For precise measurements and directions, you can scroll down to the recipe card.
- Chicken stock – Vegetable stock will also work.
- Toasted sesame oil – You can use refined sesame oil, but I love the savory nuttiness of the toasted version.
- Garlic powder – Feel free to use fresh minced garlic instead.
- Red pepper flakes – These are optional. If you have a lower spice tolerance, use a smaller amount or leave them out entirely.
- Creamy peanut butter – While you could use chunky peanut butter, your sauce won’t be nearly as velvety smooth.
- Sweet chili sauce – I love the sweet and spicy nature of this dish. The sweet chili sauce packs on the flavor here.
- Scallions thinly sliced – You’ll need the whites and the greens of the scallions.
- Instant ramen noodles – Pick any flavor you like, but discard the flavor packet. The peanut butter broth contributes enough flavor.
- Sesame seeds – They make for a pretty garnish.
How To Make Peanut Butter Ramen Noodles
Time to get cooking! Here’s a quick rundown of how to make peanut butter ramen with these easy-to-follow steps. This guide will walk you through creating this rich and flavorful dish in under half-an-hour.
- Make the broth. Boil the chicken stock in a saucepan and then reduce the heat to medium-low. Whisk in the sesame oil, garlic powder, red pepper flakes, peanut butter, and sweet chili sauce. Remove from the heat and stir in the whites of the scallions.
- Assemble. Pour the peanut butter broth over the ramen noodles and turn them until they are thoroughly coated in broth.
- Microwave. Microwave for 1 ½ minutes, stir, and then microwave for an additional 1 minute.
- Serve. Serve warm garnished with sesame seeds and the greens of the scallions.
Tips for Success
- Toss the seasoning pack. Most instant ramen comes with a seasoning pack. Discard it. You’re creating your own flavor explosion here.
- Smooth peanut butter. I highly suggest using a creamy peanut butter. Crunchy varieties just won’t give you the same velvety smooth sauce. I also recommend that you stay away from natural peanut butters. They separate which makes it more difficult to get that smooth sauce you’re looking for.
- Turn, turn, turn. It is important to thoroughly coat the noodles in the broth before microwaving. First to impart flavor and second to moisten the noodles so they don’t dry out in the microwave. Thus turn the block of dried ramen over a few times in the broth.
- A note on spice. I added red pepper flakes to the peanut butter broth. A little bit goes a long way here and your ramen can go from mild to super spicy in a hurry. If you don’t love spicy, leave the red pepper flakes out. There is plenty of flavor without them.
Serving Suggestions
I’m always ready to gobble up this peanut butter ramen as-is, but when I have a little extra time on my hands, I serve it with a light Sesame Cucumber Salad (or my Spicy Asian Cucumber Salad if you like a little heat) and some Air Fryer Vegetable Spring Rolls.
You could also serve this saucy noodle dish as a side to an Asian-inspired entree such as my Easy Kung Pao Beef Recipe or this colorful Szechuan Chicken.
Proper Storage
- To store, let the noodles cool completely before sealing them in an airtight container. Leftover ramen can be stored in the fridge for up to 4 days or in the freezer for 2 to 3 months.
- To reheat, allow the noodles to thaw in the fridge (if frozen) before transferring them to a microwave-safe bowl. Microwave in 30-second intervals until warm. You can also reheat the leftovers on the stovetop over medium-low heat, stirring occasionally. In either case, add a splash of broth if the noodles seem a little dry.
More Easy Noodle Recipes
Looking for more flavorful, slurp-able noodle recipes? I’ve got you covered.
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Make the broth. In a small saucepan, bring the chicken stock to a boil over medium-high heat. Reduce the heat to medium-low and whisk in the sesame oil, garlic powder, red pepper flakes, peanut butter, and sweet chili sauce until well combined. Remove the saucepan from the heat and stir in the whites of the scallions.
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Assemble. Place the instant ramen noodles in a bowl (throw away the seasoning packet) and pour the peanut butter broth over them. Turn and mix the noodles a couple of times to thoroughly coat them in the flavorful broth.
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Microwave. Microwave for 1 ½ minutes, stir, and then microwave for an additional 1 minute.
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Serve. Serve hot garnished with sesame seeds and the greens of the scallions.
Serving: 1 bowl | Calories: 705 kcal | Carbohydrates: 83 g | Protein: 23 g | Fat: 32 g | Saturated Fat: 10 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 15 g | Cholesterol: 9 mg | Sodium: 2448 mg | Potassium: 724 mg | Fiber: 5 g | Sugar: 17 g | Vitamin A: 407 IU | Vitamin C: 5 mg | Calcium: 86 mg | Iron: 5 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
