Peanut butter is no longer only for a sandwich with jelly, or sweet desserts. In this recipe, peanut butter takes the ramen to another level by lending a silky mouthfeel with a nutty flavor, resulting in a savory and tangy dish. You’ll be surprised how good it is. High in fiber, protein, and healthy fats, peanuts have been used in Malaysian and Indonesian cuisine for many years. Ready within a few minutes, it’s a great side dish for fish or chicken. Don’t have ramen? Angel hair spaghetti can be substituted, just follow the cooking directions on the box.
3 tablespoons creamy peanut butter
2 tablespoons soy sauce
1 tbsp toasted sesame oil
1.5 teaspoons sriracha
3 (3 oz) packages ramen noodle (seasoning packets discarded)
½ cup peanuts
¼ cup cilantro
2 Scallions, sliced into rounds
2 limes
- Bring a pot of water to a boil. Add ramen, and cook for about 3 minutes, being sure not to overcook. Drain, keeping one cup of the pasta water.
- Slice one lime into quarters, and squeeze the juice of the other. Set each aside.
- Mix ½ cup pasta water with juice of one lime, peanut butter, soy sauce, sesame oil, and sriracha. Add one tbsp water at a time to reach desired consistency.
- Top ramen with peanuts, scallions, and cilantro. Serve with lime wedges.