You have to try this 15-minute peanut butter ramen recipe. Tender ramen noodles are coated in a creamy, savory-sweet, gently spicy peanut sauce that’s utterly addictive. It’s quick, comforting, and perfect for lunch or dinner.
Quick Ramen and Peanut Butter Recipe
If you love instant ramen, this version will surprise you. We transform simple noodles into a rich dish by making a creamy peanut broth with chicken stock, peanut butter, toasted sesame oil, sweet chili sauce, garlic, and a touch of red pepper flakes. It’s flavorful and ready in about 15 minutes.
This recipe is an easy comfort meal alongside other quick favorites like kimchi ramen, chicken ramen, beef ramen, or ramen with shrimp. All are simple to prepare and packed with flavor for a weeknight dinner or a speedy lunch.
Why You’ll Love These Peanut Butter Ramen Noodles
- Packed with flavor. Peanut butter and toasted sesame oil give a nutty sweetness, garlic adds savory depth, and red pepper flakes bring optional heat.
- Creamy texture. The peanut butter turns the broth into a smooth, velvety sauce that clings to the noodles.
- Super fast. From start to finish it takes about 15 minutes, yet tastes like something more elaborate.
What You’ll Need
Simple pantry and fridge staples create this dish. For exact amounts and step-by-step directions, see the recipe card below.
- Chicken stock (or vegetable stock)
- Toasted sesame oil for a nutty aroma
- Garlic powder or fresh minced garlic
- Red pepper flakes (optional, adjust to taste)
- Creamy peanut butter for a smooth sauce
- Sweet chili sauce to add sweet-spicy balance
- Scallions, thinly sliced (use both whites and greens)
- Instant ramen noodles, flavor packet discarded
- Sesame seeds for garnish
Recipe Tips
- Discard the seasoning packet. The homemade broth provides all the flavor you need.
- Use smooth peanut butter. Creamy peanut butter yields the silkier sauce; avoid natural separated nut butters for best texture.
- Coat the noodles well. Turn the dry ramen in the broth a few times before heating so the flavors penetrate and the noodles don’t dry out.
- Adjust spice carefully. Red pepper flakes add heat quickly—start small if you prefer a milder dish.
Serving Suggestions
This ramen is great on its own, but pairs nicely with a light cucumber salad or vegetable spring rolls for a fuller meal. It also complements Asian-inspired mains like kung pao beef or Szechuan chicken when served as a side.
Peanut Butter Ramen
Ingredients
- 1¼ cups chicken stock
- ½ teaspoon toasted sesame oil
- 1 teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 1½ tablespoons creamy peanut butter
- 1 tablespoon sweet chili sauce
- 2 scallions, thinly sliced (whites and greens)
- 3 ounce pack instant ramen noodles, flavor packet discarded
- 1 teaspoon sesame seeds for garnish
Instructions
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Make the broth. In a small saucepan, bring the chicken stock to a boil over medium-high heat. Lower the heat to medium-low and whisk in toasted sesame oil, garlic powder, red pepper flakes, peanut butter, and sweet chili sauce until smooth. Remove from the heat and stir in the whites of the scallions.
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Assemble. Place the instant ramen noodles in a bowl and pour the peanut butter broth over them, discarding the seasoning packet. Toss and turn the block of noodles a few times so they’re evenly coated.
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Microwave. Microwave for 1½ minutes, stir, then microwave for another 1 minute, or until the noodles are tender and the sauce is creamy.
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Serve. Garnish with sesame seeds and the green parts of the scallions. Serve hot.
Nutrition
Nutritional info is an estimate. Values may vary based on ingredients and portion sizes.
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How To Make Peanut Butter Ramen Noodles
Follow these simple steps to make a rich, flavorful peanut butter ramen in minutes.
- Make the broth. Boil chicken stock, reduce heat, and whisk in sesame oil, garlic powder, red pepper flakes, peanut butter, and sweet chili sauce. Remove from heat and stir in the scallion whites.
- Assemble. Pour the broth over the instant ramen (discard the seasoning packet) and toss to coat the noodles evenly.
- Microwave. Microwave 1½ minutes, stir, then microwave another minute until noodles are tender and sauce is smooth.
- Serve. Top with sesame seeds and scallion greens and enjoy hot.
Proper Storage
- To store: Cool completely, then seal in an airtight container. Refrigerate up to 4 days or freeze for 2–3 months.
- To reheat: Thaw if frozen, then microwave in 30-second intervals or reheat on the stovetop over medium-low, adding a splash of broth if the noodles have absorbed too much sauce.
More Easy Noodle Recipes
- Teriyaki Noodles
- Beef Ramen
- Peanut Noodles
- Stir Fry Zucchini Noodles (Zoodles!)
- Tom Yum Noodle Soup