Spicy Peanut Ramen

A quick 15-minute meal made with a creamy spicy peanut broth, and bouncy noodles, finished with a drizzle of spicy chili oil.

What you’ll need:

• Dried shiitake mushroom: for the base of the soup broth. It adds so much umami and depth to the soup.
• Ramen noodles: you can use any noodle of choice, I chose to use fresh ramen noodles from the refrigerated section of the Asian store.
• Creamy peanut butter: for that creamy factor for the soup.
• Dashi soup stock: this is optional, but adds extra depth to the soup.
• Chili oil: optional, but I like to add a drizzle for some heat!

How to make this Spicy Peanut Ramen:

1. In a medium-sized pot, heat the dried shiitake mushrooms, bok choy, and water. Bring to a boil and lower the heat to a simmer. Cook for 5-8 minutes or until the dried mushrooms are completely rehydrated. 
2. In another pot, bring a pot of water to a boil and cook the ramen noodles according to the package directions. Drain the cooked noodles and set them aside. 
3. In a bowl, add the peanut butter, dashi soup stock, chili oil, and 2 cups of veggie broth. Stir to combine and create a silky soup. Season with salt to taste. 
4. Add your cooked ramen noodles to the soup and garnish with your toppings of choice! Enjoy! 

Other toppings for your Spicy Peanut Ramen:

• Bok choy
• Mushrooms
• Green onions
• Jammy eggs
• Chili oil
• Tofu

Watch how to make this Spicy Peanut Ramen:

More Favorite Noodle Recipes:

• Vegetable Yaki Udon (Stir-Fry Udon Noodles)
• Garlic Sesame Noodles
• Spicy Chili Oil Noodles
• Easy Red Curry Noodle Soup
• Garlic Udon Noodles
• Chicken and Veggie Stir Fry with Udon Noodles
• Myeongran Jeot Pasta (Cod Roe Spaghetti)

I hope you enjoy this Spicy Peanut Ramen! Please leave me a star rating and comment to let me know your thoughts! Happy cooking, xoxo!!

Spicy Peanut Ramen

Serves: 2 Prep Time: 5 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For the veggie broth: 

• 4 dried shiitake mushrooms
• 1 head of bok choy, halved
• 4 cups water

For ramen:

• 16 oz ramen noodles
• 1-1½ tablespoons peanut butter
• 1 teaspoon dashi soup stock
• 2-3 teaspoons chili oil (of choice)
• Salt, to taste

Optional toppings:

• Bok choy
• Shiitake mushrooms, sliced
• Green onion, sliced
• 1 jammy egg
• Furikake seasoning
• FBJ Sichuan Gold Chili Oil

Instructions

1. In a medium-sized pot, heat the dried shiitake mushrooms, bok choy, and water. Bring to a boil and lower the heat to a simmer. Cook for 5-8 minutes or until the dried mushrooms are completely rehydrated. 
2. In another pot, bring a pot of water to a boil and cook the ramen noodles according to the package directions. Drain the cooked noodles and set them aside. 
3. In a bowl, add the peanut butter, dashi soup stock, chili oil, and 2 cups of veggie broth. Stir to combine and create a silky soup. Season with salt to taste. 
4. Add your cooked ramen noodles to the soup and garnish with your toppings of choice! Enjoy!