Name: Peanut Butter Ramen Noodles Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 packs instant ramen noodles (seasoning packets discarded); 1/3 cup creamy peanut butter; 2 tablespoons soy sauce (low-sodium preferred); 1 tablespoon rice vinegar; 1 tablespoon honey or brown sugar; 1 teaspoon sesame oil; 1 teaspoon sriracha or chili garlic sauce; 1/2 cup hot water (from cooking the noodles); 1 cup shredded carrots; 1 cup thinly sliced bell pepper; 2 green onions, thinly sliced; 2 tablespoons chopped roasted peanuts; 1 tablespoon fresh lime juice; 2 tablespoons chopped fresh cilantro

Peanut Butter Ramen Noodles Recipe tastes creamy, nutty, a little spicy, and ridiculously cozy, and it comes together in about 20 minutes, which works perfectly for busy nights and lazy weekends. It suits college students, tired parents, budget eaters, and anyone who loves big flavor with very little effort. I ate versions of this on repeat during my early food blogging days, and it still feels like a hug in a bowl.

Why Peanut Butter Ramen Noodles Recipe Is Worth It

This recipe turns cheap instant ramen into something that tastes like takeout noodles with a rich peanut sauce. The broth coats every strand of noodle and hits that salty, tangy, slightly sweet balance that keeps you going back for just one more bite.

You control the spice level, the veggies, and the protein, so the bowl fits your mood and your pantry. Cleanup stays easy, the ingredients stay affordable, and the whole thing cooks faster than delivery arrives.

“I tried this Peanut Butter Ramen Noodles Recipe on a weeknight and my family asked for it again two days later. The sauce tasted silky and rich, the noodles stayed springy, and the whole pot disappeared in minutes. This now replaces our usual takeout noodle order.”

Ingredients You Need

You can adjust this list to match what you have, but these basics give you the best flavor.

Ramen and broth

2 packs instant ramen noodles, any flavor
- Use the noodles only and skip the seasoning packets, or save them for another recipe.
- I like classic curly ramen, but you can use air dried ramen or fresh ramen if you prefer.
3 cups low sodium chicken broth or vegetable broth
- Low sodium broth keeps the sauce from turning too salty once the peanut butter goes in.
1 cup water, as needed to thin the sauce

Peanut sauce base

1/3 cup creamy peanut butter
- Use shelf stable peanut butter like Skippy or Jif for the smoothest sauce.
- Natural peanut butter works too, but stir it very well so the oil blends in.
2 tablespoons low sodium soy sauce or tamari
1 tablespoon rice vinegar or apple cider vinegar
1 tablespoon honey or brown sugar
1 to 2 teaspoons sriracha or chili garlic sauce, to taste
1 teaspoon toasted sesame oil
1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger
2 cloves garlic, minced

Veggies and add ins

1 tablespoon neutral oil, such as canola or avocado oil
1 small onion, thinly sliced
1 cup shredded carrots or matchstick carrots
1 cup thinly sliced bell pepper or snap peas
1 cup baby spinach or chopped kale
2 green onions, sliced, for topping
1/4 cup chopped roasted peanuts, for crunch

Optional protein

1 cup cooked shredded chicken, rotisserie chicken, or leftover grilled chicken
or 1 cup cubed firm tofu, patted dry
or 2 eggs, soft boiled or jammy boiled, for topping

Pantry shortcuts and swaps

Use bagged coleslaw mix instead of chopping veggies.
Use frozen stir fry vegetables straight from the freezer and add a minute or two to the cook time.
Use jarred minced garlic and ginger paste if you want to skip peeling and chopping.

Equipment list

Large stock pot or Dutch oven
Cutting board and sharp knife
Measuring cups and spoons
Small bowl and whisk for the peanut sauce
Tongs or chopsticks to toss the noodles

Quick Tips & substitutions

Whisk the peanut sauce ingredients in a separate bowl so the peanut butter blends smoothly.
Add hot broth a little at a time to the peanut sauce to loosen it before you pour it into the pot.
Use low sodium broth and soy sauce so the salt level stays under control.
Swap tamari or coconut aminos for soy sauce to keep the recipe gluten free.
Use sunflower seed butter or almond butter if you avoid peanuts, and adjust sweetness to taste.
Add more water or broth if the noodles soak up too much sauce and the pot looks too thick.
Stir the noodles gently with tongs so they do not break into short pieces.
Cook the veggies until just tender so they stay bright and keep some crunch.
Add cooked protein at the end so it warms through without drying out.
Taste the sauce before serving and adjust with extra soy sauce, vinegar, or chili sauce.

How to Make Peanut Butter Ramen Noodles Recipe

Step 1: Sauté veggies and aromatics

Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions and carrots and cook until soft, about 8 minutes. Stir in garlic and ginger and cook 2 minutes, until the mixture smells fragrant. Season lightly with salt.

Step 2: Build the peanut sauce base

In a small bowl, whisk peanut butter, soy sauce, rice vinegar, honey, sriracha, and sesame oil. Add 2 to 3 tablespoons of warm broth from the pot and whisk until the sauce turns glossy and smooth. Taste and adjust sweetness or heat to match your preference. Set the bowl near the stove so you can reach it easily.

Step 3: Simmer broth and cook noodles

Pour the remaining broth and the water into the pot with the sautéed veggies. Bring the mixture to a gentle boil over medium high heat. Add the ramen bricks and cook 2 to 3 minutes, just until the noodles loosen and separate. Stir occasionally so the noodles cook evenly and do not stick.

Step 4: Stir in peanut sauce and greens

Lower the heat to medium low. Pour the peanut sauce into the pot and stir until it blends with the broth and coats the noodles. Add bell pepper and spinach and cook 1 to 2 minutes, until the greens wilt and the sauce thickens slightly. If the sauce looks too thick, splash in a bit more water and stir again.

Step 5: Add protein and finish

Stir in cooked chicken or tofu, if using, and let it warm through for 1 to 2 minutes. Taste the peanut butter ramen noodles and adjust with extra soy sauce for salt, vinegar for tang, or chili sauce for heat. Turn off the heat and let the pot sit for 1 minute so the flavors settle. The sauce will thicken a little more as it stands.

Step 6: Serve and garnish

Use tongs to portion the noodles and veggies into bowls, then ladle some of the peanut broth over each serving. Top with sliced green onions and chopped roasted peanuts for crunch. Add a soft boiled egg on each bowl if you like extra richness. Serve hot while the noodles stay bouncy and the sauce tastes silky.

Recipe Variations

Gluten free: Use gluten free ramen or rice noodles and swap tamari or coconut aminos for soy sauce.
Vegan: Use vegetable broth, skip the egg and chicken, and use maple syrup or agave instead of honey.
Low carb: Use shirataki noodles or spiralized zucchini and reduce the honey to 1 teaspoon.
Extra protein: Add sautéed shrimp, ground turkey, or crispy baked tofu cubes.
Extra veggies: Toss in mushrooms, broccoli florets, bok choy, or frozen edamame.
Extra spicy: Add chili oil, extra sriracha, or crushed red pepper flakes at the end.
Mild version: Cut the chili sauce in half and add more honey for a gentler flavor.

Ways to Serve Peanut Butter Ramen Noodles

Serve with cucumber slices or a simple cucumber salad for a cool contrast.
Pair with steamed edamame sprinkled with salt for extra protein.
Add a side of roasted broccoli or green beans for more veggies.
Pack leftovers in a thermos for a warm lunch at work or school.
Top bowls with extra peanuts, lime wedges, and fresh cilantro for a bright finish.

Storage Success

Store leftover peanut butter ramen noodles in an airtight container in the fridge for up to 3 days. The noodles soak up the sauce as they sit, so add a splash of water or broth when you reheat them on the stove or in the microwave. Stir well while reheating so the sauce loosens and coats the noodles again. I like to keep toppings like peanuts and green onions separate and add them fresh right before serving.