In just 10 minutes, whip up a batch of peanut sauce noodles for lunch, dinner, or even an afternoon snack. Made with a quick and easy homemade peanut sauce and ramen noodles, it's a satisfyingly creamy, noodly combination.
Sauce: In the bowl of a mini food processor, add peanut butter, shallot, garlic, ginger, lime juice, soy sauce, honey, and rice vinegar. Pulse until combined. Blend in oil until smooth and emulsified.
¼ cup creamy peanut butter, 1 Tablespoon shallot, 1-2 cloves garlic, 1 inch fresh ginger, ½ lime, 2-3 Tablespoons soy sauce, 1 Tablespoon honey, ½ Tablespoon rice vinegar, 1 Tablespoon sesame oil, 2 Tablespoons olive oil or neutral oil
Bring a stockpot of water to a boil to cook the ramen noodles according to package directions. Do not overcook, or they will become mushy with the sauce. Drain and return to the pan, off of the heat.
1 package ramen noodles
Toss cooked noodles with 1/4 cup peanut sauce, 1-2 tablespoons pasta water, and butter. Toss until coated, adding additional pasta water as needed to thin out the sauce, and more peanut sauce as needed.
¼ cup reserved pasta water, 1 Tablespoon unsalted butter
Garnish with green onion and diced peanuts as desired. Enjoy immediately; best served fresh.
1 green onion, Peanuts
Notes
1 ramen packet will make one large serving as a meal, or two servings with additional sides/appetizers.
Easily double or triple the amount of ramen noodles; the sauce will make enough for about 3 servings, depending on how saucy you want the noodles.
This recipe isn't as great enjoyed as leftovers because the noodles absorb the sauce too much.