Throw away that seasoning packet! Peanut butter ramen is the best way to put instant ramen noodles to use. Instead of salty broth, these ramen noodles are tossed in a sweet-and-savory peanut sauce. Delicious!
You will never eat instant ramen any other way after trying this peanut butter ramen recipe. Friends, it is divine! Just like these Thai peanut noodles , you can use this recipe as a base and add your favorite vegetables and plant proteins to make it a complete meal.
This is a recipe that proves that even if you’re eating on a budget, you don’t have to sacrifice flavour!
Why You’ll Love Peanut Butter Ramen
- Peanut sauce . Need I say more? Peanut sauce might just be my very favourite sauce of all time. It’s creamy, sweet, savoury, and nutty—perfect for coating chewy ramen noodles.
- Customizable . You can easily make this recipe your own by adding different vegetables or proteins, or tweaking the sauce to your taste preferences.
- Quick and easy . Peanut butter ramen is perfect for busy weeknights when you want something quick and flavourful. It only takes 15 minutes to make from start to finish!
- Budget-friendly . Ramen noodles are inexpensive, making this recipe an excellent choice if you’re pinching your pennies at the grocery store.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegetable stock – I like to use my vegetable broth made from kitchen scraps.
- Soy sauce – Tamari or liquid aminos also work.
- Toasted sesame oil – Be sure to use toasted, not regular sesame oil! It has a nutty flavour that I love in peanut sauce.
- Garlic powder
- Red pepper flakes – You can add as much or as little as you like.
- Sweet chili sauce – Not to be confused with chili sauce, which doesn’t have the sweet element. Using sweet chili sauce means we don’t need to add another sweetener to this recipe.
- Creamy peanut butter
- Scallions – Slice them thinly. Sometimes I use kitchen shears when I’m in a hurry.
- Instant ramen noodles – You can buy any flavour, since you’ll be discarding the packet anyway.
- Sesame seeds
Can I Make This Peanut-Free?
You can! Simply substitute the peanut butter for almond butter, cashew butter, or sunflower seed butter. Keep in mind that the taste will differ slightly, but it will still be delicious.
How to Make Peanut Butter Ramen
- Make the sauce. Combine the vegetable stock, soy sauce, sesame oil, garlic powder, red pepper flakes, and sweet chili sauce, then microwave for 2 minutes. Whisk in the peanut butter and the white parts of the scallions.
- Cook the ramen. Add the ramen to the bowl and microwave for 1 minute. Flip the ramen and cook 1 minute more, or until tender. Stir to coat.
- Rest. Allow the noodles to sit in the broth for a few minutes, or until it thickens into a sauce.
- Serve. Garnish with the remaining scallions and sesame seeds, then serve.
Tips for Success
- Whisk until the peanut butter is smooth. Make sure the peanut butter is fully incorporated into the broth. It can take a bit of effort, but warming the broth first helps!
- Adjust the cooking time if needed. Microwaves can vary in power, so you may need to adjust the cooking times slightly. Start with the recommended time and add small increments if necessary.
- Allow the ramen to sit. After microwaving, giving the ramen a few minutes to sit allows the noodles to soak up the liquid, thickening it into a saucy coating.
Variations and Serving Suggestions
- Add veggies. Stir in sautéed or steamed vegetables like broccoli or zucchini, or raw vegetables like bell peppers, spinach, and cucumbers.
- Give it a protein boost . Add vegan chicken or air fryer tofu to your peanut butter ramen for extra protein.
- Make it spicier. If you enjoy dishes with a bit more heat, don’t hesitate to increase the amount of red pepper flakes, or add chili paste or sriracha to the sauce. Another option is to top the noodles with chili crisp.
- Add some crunch . Roasted peanuts or cashews are a tasty garnish that adds some texture too.
How to Store Leftovers
Transfer leftover peanut butter ramen to an airtight container and refrigerate for 2-3 days. Reheat in the microwave or on the stovetop over medium-low heat. When reheating, you may need to add a little water or broth to loosen the sauce, as it tends to thicken when chilled.
I don’t recommend freezing this recipe, as the texture of the noodles can change and the sauce may separate.
More Asian-Inspired Favourites
- One-Pot Red Lentil Curry
- Vegan Potstickers (Chinese Dumplings)
- Vegan Pad Thai
- Tempeh Stir Fry with Peanut Ginger Sauce (Vegan)
- Healthy Chow Fun Noodles
Ingredients
- 1 ¼ cups vegetable stock , 300 ml
- 2 tablespoons soy sauce , 30 ml
- ½ teaspoon toasted sesame oil , 2 ml
- 1 teaspoon garlic powder , 3 grams
- ¼ teaspoon red pepper flakes , .25 grams
- 1 ½ tablespoons sweet chili sauce , 22 ml
- 2 tablespoons creamy peanut butter , 34 grams
- 2 scallions , thinly sliced (whites and greens)
- 1 (3-ounce) pack instant ramen noodles, flavor packet discarded , 85 grams
- 1 teaspoon sesame seeds for garnish , 2 grams
Instructions
- In a large, microwave-safe bowl, whisk together the vegetable stock, soy sauce, sesame oil, garlic powder, red pepper flakes, and sweet chili sauce. Microwave for 2 minutes. Whisk in the peanut butter and the whites of the scallions. Whisk until smooth.
- Add the ramen to the bowl and turn it over several times to thoroughly coat it in the broth. Microwave for 1 minute. Flip the ramen and microwave for another minute. Stir until the noodles have separated and are coated in the flavorful broth. If the noodles are still a little firm, microwave for an additional 30 seconds.
- Allow the noodles to sit in the broth for a few minutes. The broth will thicken into a sauce.
- Serve warm garnished with the greens of the scallions and sesame seeds.
Notes
Throw away that seasoning packet! Peanut butter ramen is the best way to put instant ramen noodles to use. Instead of salty broth, these ramen noodles are tossed in a sweet-and-savory peanut sauce. Delicious!
You will never eat instant ramen any other way after trying this peanut butter ramen recipe. Friends, it is divine! Just like these Thai peanut noodles , you can use this recipe as a base and add your favorite vegetables and plant proteins to make it a complete meal.
This is a recipe that proves that even if you’re eating on a budget, you don’t have to sacrifice flavour!
Why You’ll Love Peanut Butter Ramen
- Peanut sauce . Need I say more? Peanut sauce might just be my very favourite sauce of all time. It’s creamy, sweet, savoury, and nutty—perfect for coating chewy ramen noodles.
- Customizable . You can easily make this recipe your own by adding different vegetables or proteins, or tweaking the sauce to your taste preferences.
- Quick and easy . Peanut butter ramen is perfect for busy weeknights when you want something quick and flavourful. It only takes 15 minutes to make from start to finish!
- Budget-friendly . Ramen noodles are inexpensive, making this recipe an excellent choice if you’re pinching your pennies at the grocery store.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegetable stock – I like to use my vegetable broth made from kitchen scraps.
- Soy sauce – Tamari or liquid aminos also work.
- Toasted sesame oil – Be sure to use toasted, not regular sesame oil! It has a nutty flavour that I love in peanut sauce.
- Garlic powder
- Red pepper flakes – You can add as much or as little as you like.
- Sweet chili sauce – Not to be confused with chili sauce, which doesn’t have the sweet element. Using sweet chili sauce means we don’t need to add another sweetener to this recipe.
- Creamy peanut butter
- Scallions – Slice them thinly. Sometimes I use kitchen shears when I’m in a hurry.
- Instant ramen noodles – You can buy any flavour, since you’ll be discarding the packet anyway.
- Sesame seeds
Can I Make This Peanut-Free?
You can! Simply substitute the peanut butter for almond butter, cashew butter, or sunflower seed butter. Keep in mind that the taste will differ slightly, but it will still be delicious.
How to Make Peanut Butter Ramen
- Make the sauce. Combine the vegetable stock, soy sauce, sesame oil, garlic powder, red pepper flakes, and sweet chili sauce, then microwave for 2 minutes. Whisk in the peanut butter and the white parts of the scallions.
- Cook the ramen. Add the ramen to the bowl and microwave for 1 minute. Flip the ramen and cook 1 minute more, or until tender. Stir to coat.
- Rest. Allow the noodles to sit in the broth for a few minutes, or until it thickens into a sauce.
- Serve. Garnish with the remaining scallions and sesame seeds, then serve.
Tips for Success
- Whisk until the peanut butter is smooth. Make sure the peanut butter is fully incorporated into the broth. It can take a bit of effort, but warming the broth first helps!
- Adjust the cooking time if needed. Microwaves can vary in power, so you may need to adjust the cooking times slightly. Start with the recommended time and add small increments if necessary.
- Allow the ramen to sit. After microwaving, giving the ramen a few minutes to sit allows the noodles to soak up the liquid, thickening it into a saucy coating.
Variations and Serving Suggestions
- Add veggies. Stir in sautéed or steamed vegetables like broccoli or zucchini, or raw vegetables like bell peppers, spinach, and cucumbers.
- Give it a protein boost . Add vegan chicken or air fryer tofu to your peanut butter ramen for extra protein.
- Make it spicier. If you enjoy dishes with a bit more heat, don’t hesitate to increase the amount of red pepper flakes, or add chili paste or sriracha to the sauce. Another option is to top the noodles with chili crisp.
- Add some crunch . Roasted peanuts or cashews are a tasty garnish that adds some texture too.
How to Store Leftovers
Transfer leftover peanut butter ramen to an airtight container and refrigerate for 2-3 days. Reheat in the microwave or on the stovetop over medium-low heat. When reheating, you may need to add a little water or broth to loosen the sauce, as it tends to thicken when chilled.
I don’t recommend freezing this recipe, as the texture of the noodles can change and the sauce may separate.
More Asian-Inspired Favourites
- One-Pot Red Lentil Curry
- Vegan Potstickers (Chinese Dumplings)
- Vegan Pad Thai
- Tempeh Stir Fry with Peanut Ginger Sauce (Vegan)
- Healthy Chow Fun Noodles
Ingredients
- 1 ¼ cups vegetable stock , 300 ml
- 2 tablespoons soy sauce , 30 ml
- ½ teaspoon toasted sesame oil , 2 ml
- 1 teaspoon garlic powder , 3 grams
- ¼ teaspoon red pepper flakes , .25 grams
- 1 ½ tablespoons sweet chili sauce , 22 ml
- 2 tablespoons creamy peanut butter , 34 grams
- 2 scallions , thinly sliced (whites and greens)
- 1 (3-ounce) pack instant ramen noodles, flavor packet discarded , 85 grams
- 1 teaspoon sesame seeds for garnish , 2 grams
Instructions
- In a large, microwave-safe bowl, whisk together the vegetable stock, soy sauce, sesame oil, garlic powder, red pepper flakes, and sweet chili sauce. Microwave for 2 minutes. Whisk in the peanut butter and the whites of the scallions. Whisk until smooth.
- Add the ramen to the bowl and turn it over several times to thoroughly coat it in the broth. Microwave for 1 minute. Flip the ramen and microwave for another minute. Stir until the noodles have separated and are coated in the flavorful broth. If the noodles are still a little firm, microwave for an additional 30 seconds.
- Allow the noodles to sit in the broth for a few minutes. The broth will thicken into a sauce.
- Serve warm garnished with the greens of the scallions and sesame seeds.
Notes
Peanut Butter Ramen
Ingredients
- 1 ¼ cups vegetable stock 300 ml
- 2 tablespoons soy sauce 30 ml
- ½ teaspoon toasted sesame oil 2 ml
- 1 teaspoon garlic powder 3 grams
- ¼ teaspoon red pepper flakes .25 grams
- 1 ½ tablespoons sweet chili sauce 22 ml
- 2 tablespoons creamy peanut butter 34 grams
- 2 scallions thinly sliced (whites and greens)
- 1 (3-ounce) pack instant ramen noodles, flavor packet discarded 85 grams
- 1 teaspoon sesame seeds for garnish 2 grams
Instructions
- In a large, microwave-safe bowl, whisk together the vegetable stock, soy sauce, sesame oil, garlic powder, red pepper flakes, and sweet chili sauce. Microwave for 2 minutes. Whisk in the peanut butter and the whites of the scallions. Whisk until smooth.
- Add the ramen to the bowl and turn it over several times to thoroughly coat it in the broth. Microwave for 1 minute. Flip the ramen and microwave for another minute. Stir until the noodles have separated and are coated in the flavorful broth. If the noodles are still a little firm, microwave for an additional 30 seconds.
- Allow the noodles to sit in the broth for a few minutes. The broth will thicken into a sauce.
- Serve warm garnished with the greens of the scallions and sesame seeds.
Video
Notes
Nutrition
Peanut Butter Ramen https://jessicainthekitchen.com/peanut-butter-ramen/ May 20, 2024
This easy vegan taco bake recipe has everything you love about tacos in the form of a casserole! With layers of seasoned taco meat, plant-based cheese, and tortillas, this one’s sure to please the whole family.
Taco Night is always the best night of the week, but sometimes I want to switch things up a little bit and make my tacos in a different form, whether it’s taco salad , taco pasta , or this easy taco bake.
Basically, this taco bake is like a layered taco casserole, or maybe even a taco pie since you cut it into slices. It’s a whole new way to get your Taco Tuesday fix!
Why You’ll Love This Taco Bake Recipe
- Easy to make . With only a handful of ingredients and quick prep time, this is a recipe that’s perfect for weeknight dinners.
- Customizable . You can add your favourite taco toppings, switch up the type of plant-based meat and cheese, and make it spicy or mild depending on your taste preferences.
- Kid-friendly . Kids love tacos, and they’ll love this taco bake just as much! If dinner time feels like a constant battle in your house, this recipe will have your kids agreeing to a truce.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Taco seasoning – You can use homemade taco seasoning or a packet.
- Water
- Salsa – You’ll need a tomato-based salsa (like my restaurant-style blender salsa ) for this recipe.
- Vegan sour cream – I love using my homemade vegan sour cream .
- Walnut meat – Impossible Meat or Beyond Meat will also work as long as you cook it first.
- Burrito-size flour tortillas
- Vegan shredded cheddar cheese – Pepper jack would also work if you want a bit of a kick.
How to Make a Taco Bake
- Make the filling. Whisk together the taco seasoning, water, salsa, and vegan sour cream. Pour the sauce over the taco meat and let it stand for 15 minutes.
- Assemble. Add a tortilla to the bottom of a round pan. Spread 1/3 of the taco meat mixture over the top, followed by 1/3 of the vegan cheese. Repeat with the remaining ingredients.
- Cook. Bake in a 375ºF oven for 20-25 minutes, or until the cheese melts.
Tips for Success
- Precook plant-based meat. If you use store-bought vegan ground meat, you’ll need to cook it before adding it to the sauce to get the right texture.
- Layer carefully. Ensure each layer of meat and cheese is spread out to cover the tortilla beneath it so you have the same amount of filling in every bite.
- Allow it to cool. Give your taco bake a few minutes to set after removing it from the oven. This resting period makes it easier to cut into neat slices without the layers sliding apart.
Topping Ideas
- Chopped fresh tomatoes . For a burst of freshness and acidity.
- Sliced avocados or guacamole . Adds a creamy element
- Fresh cilantro . Brings brightness and fresh flavour.
- Pickled onions – For tangy flavour and crisp texture.
- Jalapeños . Either fresh or pickled for that extra kick.
- A squeeze of lime juice . A hit of acid brightens things up.
How to Store Leftovers
Transfer the taco bake to an airtight container or wrap it in the pan. It can be refrigerated for up to 3-4 days and reheated in the microwave or a 350ºF oven.
Can I Freeze This Recipe?
For longer storage, you can freeze this vegan taco bake. Wrap it tightly in the pan with plastic wrap and then in aluminum foil or place it in a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the refrigerator before reheating.
More Vegan Tex-Mex Favourites
- Jackfruit Tacos
- Vegan Burritos
- 15 Minute Black Bean and Corn Quesadillas
- Sweet Potato and Black Bean Tacos
- Restaurant-Style Blender Salsa
Ingredients
- 1 (1-ounce) pack of taco seasoning , 28 grams
- ⅔ cup water , 158 ml
- ⅓ cup salsa , 87 grams
- ⅓ cup vegan sour cream , 75 grams
- 1 recipe walnut meat , Impossible Meat or Beyond Meat will also work. Just make sure to cook it first.
- 3 burrito-size flour tortillas
- 2 cups vegan shredded cheddar cheese , 224 grams
Instructions
- Preheat the oven to 375°F and grease a 10-inch cake pan.
- In a medium-sized mixing bowl, whisk together the taco seasoning, water, salsa, and vegan sour cream. Pour the sauce over the walnut meat and let it stand for 15 minutes.
- Press one tortilla gently into the bottom of the pan. Spread 1/3 of the walnut meat mixture over the tortilla and scatter 1/3 of the vegan cheddar over it. Lay the second tortilla on top and repeat until you are out of ingredients. You should end with a layer of cheese.
- Bake for 20-25 minutes or until the cheese is nice and melted.
Notes
- To store: Transfer the taco bake to an airtight container or wrap it in the pan. It can be refrigerated for up to 3-4 days and reheated in the microwave or a 350ºF oven.
- To freeze : For longer storage, you can freeze this vegan taco bake. Wrap it tightly in the pan with plastic wrap and then in aluminum foil or place it in a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Note on nutrition : The calorie information will vary depending on the vegan meat, cheese, and sour cream you use.
