This recipe gets the job done, and that’s why it’s one of our most popularvegetarian recipes.
Saltysoy sauce or tamariand spicy gochujang balance the creamy nuttiness in this peanut butter ramen dish.
The prep is simple.
Photo:Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Lindsey Lower
While the noodles boil, whisk together a quick sauce.
Drain the noodles, combine, garnish, and serve!
Leftovers make an excellent lunch.
This recipe was developed by Marianne Williams.
Bring a large pot of water to a boil over medium-high.
Cook the noodles.
Add ramen noodles to boiling water; cook until just cooked through, about 3 minutes.
Drain, reserving 1 cup cooking water.
Combine the peanut butter sauce and ramen.
Whisk 13 cup reserved hot cooking water into peanut butter mixture.
Garnish and enjoy.
Top noodles topped with peanuts, cilantro, and scallions if using.
Serve with lime wedges.
Peanut butter ramen has origins in Thai cooking.
Gochujang is a spicy-sweet fermented chile paste from Korea.
It adds a gentle heat and plenty of umami to dishes.
Look for it with the other Asian condiments.
Popular brands include Mother-in-Law’s and O’Food.
If you could’t find it, swap in sriracha.
