Peanut Butter Ramen Noodles
This is not my recipe; it's one I found for ramen noodles. I'm just posting it here to make it easier to read.
This is not my recipe; it's one I found for ramen noodles. I'm just posting it here to make it easier to read.
- Carbohydrate 85.7147268662588 g
- Cholesterol 0 mg
- Fat 32.8142466325822 g
- Fiber 4.02760891675673 g
- Protein 25.3102805834762 g
- Saturated Fat 19.5412020563213 g
- Serving Size 1 1 Serving (312g)
- Sodium 8363.04352548305 mg
- Sugar 81.6871179495021 g
- Trans Fat 1.36744998277529 g
- Calories 722 calories
Step-by-step
- Cook ramen noodles without flavor packet
- Warm up your sesame oil in a saucepan, throw in ginger and garlic. Cook 1 minute,
- Toss in the soy sauce, cayenne pepper, peanut butter, lime juice and cumin and simmer at a medium-low heat, stirring often.
- Once you have a creamy, smooth sauce, take it off the stove and add your sugar and red pepper before mixing the sauce into your ramen and serving.
- Serve with any of the following toppings: chopped roasted peanuts, steamed sugar snap peas, sliced radishes, fresh chopped mint, scallions or chives, crunchy rice noodles and lime wedges.
Coated heavily in a glossy emulsion of toasted sesame oil and coconut milk, these noodles present a distinct resistance to the bite before yielding to a velvety finish. Ground cumin and minced ginger introduce warmth without dominating the palate, cutting directly through the dense richness of the nut butter base. Roasting raw peanuts slightly ahead of time creates a brittle crunch that contrasts sharply against the soft noodles.
Achieving the correct texture relies entirely on starch management and temperature control. Boiling the ramen for precisely three minutes prevents the strands from absorbing too much liquid and turning pasty. Whisking the coconut milk into the peanut butter over a medium-low heat keeps the proteins from seizing, which would otherwise result in a grainy sauce rather than a smooth emulsion.
Adjusting the formula for dietary preferences requires careful swaps to maintain structural integrity. Tahini serves as a direct one-to-one replacement for peanut butter for those avoiding legumes, though it yields a slightly more bitter finish. Tamari substitutes seamlessly for soy sauce to remove gluten without altering the salinity required to balance the natural sugars.
Leftovers demand specific storage parameters to prevent the starches from clumping solidly in the refrigerator. Storing the noodles and sauce in airtight containers for no longer than forty-eight hours preserves moisture, requiring a splash of warm water during reheating to restore fluidity.
