👩🍳 Instructions
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1
Start by heating the cooking oil in a medium saucepan or shallow pot over medium heat. Once hot, add the minced garlic and grated ginger. Sauté for 30-60 seconds until fragrant, being careful not to burn them.
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2
Reduce the heat to low. Add the soy sauce, rice vinegar, maple syrup, toasted sesame oil, chili garlic sauce, and creamy peanut butter to the pan. Whisk vigorously until the sauce is smooth and well combined. It will be thick.
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3
Increase the heat to medium-high. Pour in 1 cup of water or vegetable broth. Bring the sauce to a gentle simmer, whisking occasionally. If the sauce seems too thick for your liking, add up to an additional 1/2 cup of water/broth.
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4
Add the ramen noodle blocks to the simmering sauce. Cook according to package directions (typically 2-3 minutes), stirring occasionally to separate the noodles and ensure they are evenly coated in the sauce. Don't overcook them; aim for al dente.
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5
Once the noodles are cooked and most of the liquid has been absorbed, remove the pan from the heat. Stir in about half of the sliced scallions.
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6
Serve immediately in bowls, garnished with the remaining fresh scallions and a generous sprinkle of sesame seeds. Enjoy while hot!
💡 Notes
For a richer sauce, substitute half of the water with full-fat coconut milk. Feel free to add cooked veggies like spinach, mushrooms, or edamame to your bowl. Store any leftovers in an airtight container in the fridge for up to 2 days, though the noodles are best enjoyed fresh.
🥗 Nutrition (per serving)
Calories
550 kcal
Protein
18g
Total Fat
30g
Saturated Fat
5g
Carbs
55g
Fiber
6g
Sugar
8g
Sodium
950mg
Cholesterol
0mg
