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Creamy Thai Peanut Butter Ramen

This has potential but it’s VERY salty. I think half the soy sauce and use reduced sodium. I’d also use reduced sodium broth. Needs more peanut butter- but it’s hard to tell because it’s so salty. I added pan fried velveted chicken. Maybe add some rice vinegar and fresh ginger.

Ingredients

  1. 1 ¼ cups vegetable stock, 300 ml
  2. 2 tablespoons soy sauce, 30 ml 
  3. ½ teaspoon toasted sesame oil, 2 ml 
  4. 1 teaspoon garlic powder, 3 grams 
  5. ¼ teaspoon red pepper flakes, .25grams 
  6. 1 ½ tablespoons sweet chili sauce, 22ml 
  7. 2 tablespoons creamy peanut butter, 34 grams 
  8. 2 scallions, thinly sliced (whites and greens)
  9. 1 (3-ounce) pack instant ramen noodles, flavor packet discarded, 85grams
  10. 1 teaspoon sesame seeds for garnish, 2 grams

optional: add a protein like chicken

Instructions 

  1. In a large, microwave-safe bowl, whisk together the vegetable stock, soy sauce, sesame oil, garlic powder, red pepper flakes, and sweet chili sauce. Microwave for 2 minutes. Whisk in the peanut butter and the whites of the scallions. Whisk until smooth.
  2. Add the ramen to the bowl and turn it over several times to thoroughly coat it in the broth. Microwave for 1 minute. Flip the ramen and microwave for another minute. Stir until the noodles have separated and are coated in the flavorful broth. If the noodles are still a little firm, microwave for an additional 30 seconds.
  3. Allow the noodles to sit in the broth for a few minutes. The broth will thicken into a sauce.
  4. Serve warm garnished with the greens of the scallions and sesame seeds.

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