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A black bowl of Peanut Butter Ramen with sliced beef, soft-boiled eggs, spring onions, shredded carrots, and sesame seeds, with chopsticks resting on the rim.
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Peanut Butter Ramen

This peanut butter ramen uses simple shortcuts for a speedy dinner.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dinner, Lunch
Cuisine: Japanese-American
Keyword: noodles, quick dinner, Shortcuts
Servings: 4
Author Nicky Corbishley

Ingredients

  • 4 eggs at room temperature
  • 1 tablespoon sesame oil
  • 2 tablespoons unsalted butter
  • 4 garlic cloves peeled and minced
  • 2 teaspoons minced ginger
  • 1.4 litres about 6 cups beef stock (water plus 4 beef stock cubes is fine)
  • 2 tablespoons smooth peanut butter
  • 2 tablespoons light soy sauce
  • 1–2 tablespoons sriracha sauce
  • 1 tablespoon Chinese rice wine or sherry
  • 1 tablespoon light brown sugar
  • ¼ teaspoon white pepper
  • 3 x 70 g (3 x 2½oz) packets instant noodles (noodles only)
  • 100 g (3½oz) packet cooked peppered beef slices (the type you buy for sandwiches) sliced into thin strips

Toppings

  • 5 spring onions (scallions) chopped
  • 1 carrot peeled and sliced thinly
  • 1 teaspoon black and white sesame seeds
  • 1 pinch of chilli flakes (red pepper flakes)

Instructions

  • Start by boiling the eggs. Place them in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 6 minutes. After 6 minutes, place the eggs in a bowl of water with ice and allow to cool for 5 minutes.
    4 eggs
  • Peel the eggs (to make things easier, I roll them on the work surface to break the shell all over), then slice in half.
  • While the eggs are cooking, make the ramen. Heat the oil and butter in a large saucepan over a medium heat until the butter melts. Add the garlic and ginger and fry for 30 seconds, stirring constantly.
    1 tablespoon sesame oil, 2 tablespoons unsalted butter, 4 garlic cloves, 2 teaspoons minced ginger
  • Add the stock, peanut butter, soy sauce, sriracha, rice wine, sugar and pepper. Stir together and bring to the boil.
    1.4 litres about 6 cups beef stock, 2 tablespoons smooth peanut butter, 2 tablespoons light soy sauce, 1–2 tablespoons sriracha sauce, 1 tablespoon Chinese rice wine or sherry, 1 tablespoon light brown sugar, ¼ teaspoon white pepper
  • Add the instant noodles, bring back to the boil, then simmer for 3 minutes, stirring occasionally, to separate the noodles.
    3 x 70 g (3 x 2½oz) packets instant noodles (noodles only)
  • Add the strips of beef and cook for 30 seconds to heat through.
    100 g (3½oz) packet cooked peppered beef slices (the type you buy for sandwiches)
  • Use a set of tongs to divide the noodles between bowls. Ladle over the sauce and beef. Top each bowl with two halves of egg. Garnish the ramen with the spring onions, carrot, sesame seeds and chilli flakes.
    5 spring onions (scallions), 1 carrot, 1 teaspoon black and white sesame seeds, 1 pinch of chilli flakes (red pepper flakes)

Video

Notes

Get ahead with the eggs and make this dinner even faster!

You can make the eggs a day or two ahead of time. Boil the eggs, then cool and remove the shells. Place in a sealed container, in the refrigerator, and slice in half just before serving.

Make it vegetarian

Replace the beef stock with vegetable stock and replace the sliced beef with your favourite vegetarian sandwich-slice alternative (vegetarian-style smoky ham or chicken slices work well).
Nutritional information is approximate, per serving (this recipes serves 4).

Nutrition

Calories: 493kcal | Carbohydrates: 45g | Protein: 21g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 193mg | Sodium: 3064mg | Fiber: 3g | Sugar: 6g

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