Peanut Butter Ramen Food

THAI PEANUT RAMEN NOODLES

Steps:

• Cook the ramen noodles according to package directions (without the spice packet). Drain and set aside.
• In a medium bowl whisk together the peanut butter, soy sauce, chili sauce, sesame oil, and honey.
• Pour the sauce over the noodles and toss to coat.
• Serve topped with sliced green onions and crushed peanuts if desired.

PEANUT BUTTER RAMEN

Steps:

• In a large stockpot set over medium-high heat, cook the ramen according to the package directions, then drain and set aside.
• Heat 2 tablespoons of the oil in a high-sided medium skillet over medium heat. Add the veggie medley and then the peanut butter, chili sauce, soy sauce, lime juice, green onion, red pepper flakes and the remaining 2/3 cup olive oil. Cook, whisking, until the peanut butter is melted and the oil is incorporated, 3 to 5 minutes. Add the drained noodles and the chicken, and toss to coat. Cook until heated through, 3 to 5 minutes.
• Transfer to a large serving dish and serve warm.

EASY RAMEN PEANUT PASTA

Steps:

• Stir peanut butter, vegetable oil, vinegar, soy sauce, garlic, sugar, and cayenne pepper together in a bowl until smooth.
• Bring a pot of water to a boil. Cook ramen noodles in boiling water until tender yet firm to the bit, about 3 minutes; drain and transfer noodles to a bowl. Pour peanut butter sauce over the noodles and toss to coat. Stir cucumber and green onion into the noodle mixture; garnish with cilantro and peanuts.