Thai Peanut Ramen Noodles Recipe - The Salty Marshmallow (2024)

FAQs

Can you use ramen noodles for peanut noodles? ›

I love these easy peanut butter ramen noodles for a 5 minute dinner! Take that packet of instant noodles, throw away the flavour sachet and make your own lipsmackingly delicious broth. Only a couple of minutes prep, then 3 minutes to cook!

Peanut butter goes great with ramen. It gives it a delicious Pad Thai flavor with little effort. How much peanut butter to add to ramen? We add 2 tablespoons per packet of ramen but it can be added to taste.

Ramen noodles are made with flour, water, and kansui. Kansui is an alkaline salt, but that's hardly enough sodium to make it high salt. All of your ramen salt is in the broth, and you're also talking about instant ramen and not real ramen. Instant ramen comes with soup packets that are very high in salt.

Make it spicy: In addition to herbs, consider adding some spices to your bowl. We're talking about things that add some heat, like red pepper, cayenne pepper, black pepper, and sriracha. Not only will you be adding flavor, but the heat will make you forget about salt altogether.

Yes, you can poach an egg in instant ramen. To do this, you need to crack the egg into a bowl and gently slide it into the simmering broth. Allow it to cook for a few minutes until the white is set but the yolk remains soft and runny.

Eggs are a great way to add flavor and protein to your package of ramen. Prepare the noodles with seasoning and as much liquid as you like. Then, decide how you want to prepare the egg. You can boil, poach, or simmer an egg directly in the ramen.

Dairy milk gives your ramen a milky, creamy character. It takes the heat out of spicy ramen and adds a thick, rich texture. Soy milk, on the other hand, is sweet and nutty. It's not as thick and creamy.

Cheese is naturally rich in free glutamates, a building block for umami flavor, and ramen is already packed with umami. By adding cheese, you also add fat and carbohydrates, further enriching the broth.

Ramen noodles are a carbohydrate-rich, comforting, budget-friendly and widely available dish that can be enjoyed quickly whenever you'd like. While instant ramen is not bad for you, it isn't recommended as a single food daily or multiple times per day on its own due to its high-sodium flavoring packet or broth.

While there are many good, humble bowls of shio out there, many ramen chefs see this as the most difficult type of ramen to make, since they can't rely on incredibly flavorful miso and soy sauce to provide the dimension their broth might otherwise lack.

How many times can I eat instant noodles in a week? ›

The ideal frequency is between two to three times a week only. They should not be consumed solely, since the dish itself lacks certain key nutrition groups such as protein and fiber, leaving a risk of having malnutrition if consumed in the long term.

Shoyu ramen benefits from a clear broth that has less fat in the broth. That means it's thinner, lighter, and lower in calories. The seasoning sauce that goes in shoyu ramen is also low calorie because most of its flavor comes from soy sauce.

Customize it

If have it, add slices of ginger or onion. I might add a bit of wasabi powder into this mix. Leftover steamed bok choy, cooked cabbage, roasted carrots, sliced raw onions, thawed frozen spinach, dried seaweed, all are great additions and part of what makes ramen such a great vehicle for leftovers.

The best way to use ramen noodles is to buy the type in a block and avoid using most of the season- ing, since the majority of the salt is in that seasoning pack.

How do you pan-fry ramen noodles? Just boil the noodles in hot water for 1-2 minutes until the noodles start to soften and come apart. They should be slightly al dente (still have a slight bite to them.) Then toss them in a pan with some oil or your favourite sauce.

From the Test Kitchen. For crisp, satisfying texture, you'll lightly fry tender ramen noodles to achieve a delightfully crunchy exterior, then finish them with just a touch of soy sauce.

It's creamy, bright, savory, and sweet, made with simple ingredients like peanut butter, tamari or soy sauce, sesame oil, fresh ginger, rice vinegar, and lime juice. For these noodles, I add an extra tablespoon of tamari to boost the savory flavor. Here's what else you'll need to make this recipe: Noodles, of course!

Within our manufacturing facilities, no peanut, or tree nut allergens are used in the production process of making any Maruchan products. While not a peanut or a tree nut, some products do contain sesame seed oil which is not among the controlled major allergens.