Spicy Peanut Butter Ramen Noodles

Spicy peanut butter ramen noodles toss hot ramen in a silky, glossy peanut sauce with chili garlic heat and minced garlic. It’s a one-pan stovetop method that coats every strand for a rich, clingy texture.

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Prep Time 10

Cook Time 6

Total Time 16

Servings: 2 servings

Course: Dinner

Cuisine: Asian

Calories: 610

Ingredients Method Notes

Ingredients

Instant ramen noodles, seasoning discarded

2 pack instant ramen noodles Use the noodles only; discard the seasoning packets.

Creamy peanut butter

0.33 cup creamy peanut butter

Soy sauce

2 tbsp soy sauce

Chili garlic sauce

1 tbsp chili garlic sauce

Rice vinegar

1 tbsp rice vinegar

Honey

1 tbsp honey

Garlic cloves, minced

2 garlic cloves Minced.

Hot water

0.25 cup hot water Use hot water to help the peanut butter loosen.

Chopped peanuts and green onions, for garnish

0.25 cup chopped peanuts Optional but recommended for crunch.
2 green onions Thinly sliced.

Method

Cook the noodles

Bring a pot of water to a boil, cook the instant ramen noodles according to package directions, then drain.

Make the spicy peanut sauce

Whisk peanut butter, soy sauce, chili garlic sauce, rice vinegar, honey, minced garlic, and hot water until smooth and glossy, about 1-2 minutes.

Toss and serve

Toss the hot noodles with the peanut sauce until fully coated, 1-2 minutes, and look for a glossy clinging coating on the strands.
Top with chopped peanuts and green onions before serving.

Notes

For the smoothest sauce, use hot water and whisk until the peanut butter completely loosens and looks glossy before adding the noodles. Store leftovers in the fridge up to 2 days; reheat gently with a splash of water to loosen the sauce. Freezing isn’t recommended because peanut sauces can break after thawing. If you want a higher-protein, dairy-free option, add crispy tofu or shredded rotisserie chicken as suggested.