Is your wallet hurting after the holiday gift-giving? Wanting to splurge before beginning your new year’s health goal? Or do you just like to try some tasty, if a bit unusual, foods? If your answer to any of these questions is “yes”, this peanut butter ramen might be just what you need.
I know this meal (if you can call it that) is far from glamorous, but it more than makes up for that. It’s simple, fast, tasty, and is really, really cheap to make (assuming your ramen brand is low-cost; more on that below).
I originally made this by just throwing some things together. Namely, peanut butter, hot sauce, and beef-flavored ramen. I’ve made it many times with lots of adjustments over time. I still enjoy the simple trifecta I just mentioned, but this recipe is definitely more “complete”. It’s also more foolproof than just throwing in estimated amounts, which I often do for this.
I always use the same brand of ramen (the one with the square packaging and happy, circular mascot). However, this will likely work with anything that fits the “trifecta criteria” mentioned above. You’ll need to be mindful of the noodle amount though; you don’t want too little sauce for your noodles.
If you like this recipe for peanut butter ramen, consider checking out my guide on how to make crunchy oven-roasted chickpeas.
Ingredients
1 1/4 cups of water, 287 grams
1 package of beef-flavored ramen noodles
1/2 of the beef seasoning packet from said noodles*
2 Tbsps peanut butter, 32 grams
pinch of ground ginger
pinch of garlic powder
2 tsps hot sauce**, 10 grams
1 tsp rice vinegar, 5 grams
Makes 1 moderate bowl of peanut butter ramen
Preparation
Add your water to a medium sauce pan set over medium heat. Add your peanut butter, hot sauce, garlic, ginger, and beef seasoning. Stir frequently until the water starts to simmer***.
Add your noodles and cook for 2 minutes, then break them up with a spoon/spatula and cook for another 1-2 minutes. Turn off your heat, add your vinegar, stir, and serve.
Notes
* I started using half because the whole packet didn’t seem necessary. I’m not sure if it would be too salty with the whole packet, but feel free to try it for yourself.
** If your hot sauce has a strong vinegar flavor, you may need less rice vinegar – or even none at all. Also, if your hot sauce isn’t very spicy, you may need more to get your desired level of heat.
*** At this point, the peanut butter should be mostly melted and a sauce should have begun to form. No big deal if it hasn’t though; this recipe is very forgiving.
If it isn’t already melted, be sure you don‘t keep it simmering until it is. If you do, you’ll lose more water from evaporation and probably won’t have enough sauce. If that does happen, just add in water, a bit at a time, until things are nice and saucy again.
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