Peanut Butter Top Ramen
I know this sounds impossibly weird, but you will just have to try for yourself. The love of my life taught me this recipe and it has swiftly replaced a long-time favorite food of mine, macaroni and cheese, and reigns top rank!
I know this sounds impossibly weird, but you will just have to try for yourself. The love of my life taught me this recipe and it has swiftly replaced a long-time favorite food of mine, macaroni and cheese, and reigns top rank!
- red pepper flakes
- 2 packages creamy chicken top ramen
- 1 tbsp creamy peanut butter
- 1 tbsp mayonnaise
- 1 the remainder are optional and delicious
- 1 tbsp cilantro finely chopped
- 1/2 cup meat (leftover chicken, beef, pork, even tuna!)
- 1/2 cup green onion finely chopped
- bean sprouts
- jalapenos chopped
- cooked peas
- Carbohydrate 59.93305 g
- Cholesterol 0 mg
- Fat 22.5199 g
- Fiber 4.38400003552437 g
- Protein 11.89295 g
- Saturated Fat 7.54204 g
- Serving Size 1 1 Serving (170g)
- Sodium 1800.24 mg
- Sugar 55.5490499644756 g
- Trans Fat 1.307735 g
- Calories 482 calories
Step-by-step
- Boil the Top Ramen per the package directions without adding the sauce packet and leaving the noodles al Dente (shorten the cooking time).
- Drain the noodles and place in a bowl.
- (reserve a small amount of the cooking liquid in case your noodles are too dry) Add the peanut butter and mayo and 1 of the sauce packets from the Top Ramen (I like to add them both, but to cut down on salt and msg, one will do fine).
- Stir well.
- Add the other optional ingredients, stir again, and enjoy!
- My boyfriends wraps all this up in a flour tortilla...my, I just pig it down plain!
Vibrant orange droplets of seasoned oil cling to glossy strands of wheat noodles, coating each bite in a rich, nutty viscosity that immediately masks its humble packaged origins. Achieving this texture requires an understanding of thermal emulsion, where starches from the cooking water bridge the gap between oil-based peanut butter and water-based condiments. Boil the noodles for precisely three minutes to stop them from absorbing too much water, leaving a resilient core that withstands vigorous stirring. Reserve precisely two tablespoons of that starchy boiling water before draining the pot; pouring it gradually into the peanut butter and mayonnaise mixture prevents the fats from breaking and guarantees a uniform coating. Whisking vigorously with a standard fork creates the necessary shear force to emulsify the heavy lipids into a smooth sauce before the noodles cool below 140 degrees Fahrenheit. Leftover proteins like roasted chicken or seared beef work exceptionally well here because their dense muscle fibers absorb the concentrated salty sauce without turning mushy. Incorporating fresh green onions and cilantro provides an aromatic sulfur compound hit that cuts through the heavy roasted peanut oils, contrasting sharply with the dried vegetable flakes typically found in seasoning packets. Preserved ramen seasoning relies heavily on dehydrated aromatics and sodium chloride, whereas finishing the bowl with fresh jalapenos and raw bean sprouts introduces crisp cellular walls that shatter pleasantly against the soft noodles.
