Spicy peanut butter ramen is my favorite quick ramen recipe to eat on its own or to add meat and veggies to. These peanut butter ramen noodles have the most delicious homemade Asian Peanut sauce that when mixed in with the coconut ramen (more on that below) makes a delicious meal. This easy peanut butter ramen should definitely be added to your cooking repertoire because it is so easy and delicious and the perfect quick dinner.
About this peanut butter ramen
If you are a fan of ramen, you will really love this peanut butter ramen recipe. The ramen is first cooked in coconut milk then after it is drained, tossed in virgin coconut oil to add even more coconut flavor at the end.
This makes the ramen very creamy and tasty. It is one of my favorite ways to use canned coconut milk in cooking.
TIP: If you do not have coconut milk, you can still make this spicy peanut butter ramen by just cooking the ramen in water.
The ramen will only take 5-10 minutes from start to finish so it makes for a great quick addition to your meal or eaten on its own. You can also add these to Thai Lettuce Wraps or in other wraps for great texture and flavor.
Ingredients you will need
- Ramen noodles also called Chinese noodles. This is not the same as ramen packs with flavor pouches inside. You can usually find this in the International section of your grocery store. Instant ramen will also work.
- Canned coconut milk. Not the coconut milk in the refrigerated section. This is optional but if you have it, try cooking your ramen in it and see how delicious it tastes.
- Water
- Virgin Coconut oil. If you are not familiar with the virgin coconut oil, it is completely unprocessed and still has the flavor of coconut. Regular coconut oil will not have the flavor.
I always buy ramen in their own containers which are sometimes labeled Chinese noodles in the store. You can also use the instant ramen noodle packages if you cannot find these noodles.
Just make sure to discard the flavor packet.
When working with canned coconut milk, make sure to shake it really well as the solids and liquids often separate.
Creamy Asian Peanut Butter Sauce
- Peanut Butter
- Scallions
- Red Bell Pepper. Thinly sliced.
- Soy Sauce
- Sambal Chili paste or Red Pepper Flakes (optional but this makes it nice and spicy.) If you have it in your house, Sambal chili paste is great option to use as well.
Best peanut butter to use for these spicy peanut butter noodles
There is no rule when it comes to the type of peanut butter to use for these spicy ramen noodles. I chose creamy peanut butter but if crunchy peanut butter is what you have on hand that will work too.
Having a little extra crunch in this recipe will taste great.
This spice portion of this recipe
I use Sambal chili paste often in my house because it is cheap, I can find it at any grocery store and it is delicious. It is called Sambal Oelek Chili paste and it is ground chili paste in a jar.
If you can find it at your local grocery store, I highly recommend it. It is great to make spicy eggs, Asian dipping sauce for pot stickers or to spice up any Asian dish.
If you don't have access to it, you can use red pepper flakes in this recipe.
Additions to this recipe
My favorite two ways to eat these delicious coconut and peanut butter ramen noodles are just as they are (for a quick meal) or in my Thai lettuce wraps as a filling for the wraps. This peanut butter ramen is also a great base for a quick meal of grilled meat and veggies.
If you do decide to use it as a base for some grilled meats and veggies, I would highly recommend trying out my chicken satay without the skewers recipe. This is what I use often and the recipe has the most delicious peanut sauce!
However you decide to use these coconut ramen noodles with peanut butter sauce, I am sure you will love them.
Spicy Peanut Butter Ramen Noodles
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
Ingredients
Coconut Noodles
- 13.5 ounces coconut milk canned coconut milk, shaken well
- 2 cups of water
- 10 ounces Chinese noodles (ramen) or 3-4 small packages of instant ramen with spice packet discarded.
- 2 tablespoon of Virgin coconut oil or vegetable oil
- ½ bunch green onions diced and a few reserved for topping.
- 1 red bell pepper thinly sliced
Peanut Sauce
- 4 tablespoon creamy peanut butter
- 3 tablespoon Sambal chili paste you can also use 1 teaspoon of red pepper flakes as a substitute.
- 2 tablespoon water plus more if needed to thin out the sauce
- ⅓ cup Low sodium soy sauce
Instructions
Coconut Ramen Noodles
- In a large pot, add your coconut milk and water to a medium pot and bring to a boil. If you are not using coconut milk, just cook the ramen according to manufacturers instructions.13.5 ounces coconut milk, 2 cups of water, 10 ounces Chinese noodles (ramen)
- Once boiling, reduce heat to medium high and add your ramen and cook stirring frequently for about 3-4 minutes (or according to the instructions on the ramen package).
- Now, drain the ramen then add ramen noodles to a large bowl.
- Now add the coconut oil to prevent it from sticking and mix well.2 tablespoon of Virgin coconut oil or vegetable oil
Peanut Sauce
- Mix together all the ingredients for the sauce in a medium bowl.4 tablespoon creamy peanut butter, 3 tablespoon Sambal chili paste, 2 tablespoon water, ⅓ cup Low sodium soy sauce
- If sauce is too thick, thin with a little water.
To serve
- Add sauce green onions and red peppers to ramen and toss well.1 red bell pepper, ½ bunch green onions
- Add ramen to bowls.
- Top with extra scallions and serve with additional soy sauce on the side.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer here
Amber says
Very simple and so delicious!
Amaya says
This peanut butter ramen was delicious and so easy
Anna says
Made these coconut ramen noodles with just the sauce and it was delicious!
Bill says
They were delicious! This is my new go to ramen recipe
Melissa says
Love hearing that 🙂
Bethany says
These were great. We used them as a base for roasted veggies and it was so good. Definitely recommend