Best Easy Ramen Peanut Pasta Recipes

Thai Peanut Ramen Noodles image

Provided by Nichole

Time 10m

Number Of Ingredients 8

3 3 Ounce Packages Ramen Noodles
1/4 Cup Creamy Peanut Butter
3 Tablespoons Low Sodium Soy Sauce
1 Tablespoon Chili Garlic Sauce
2 teaspoons Sesame Oil
2 Teaspoons Honey
2 Green Onions Sliced (Optional)
2 Tablespoons Crushed Peanuts (Optional)

Steps:

Cook the ramen noodles according to package directions (without the spice packet). Drain and set aside.
In a medium bowl whisk together the peanut butter, soy sauce, chili sauce, sesame oil, and honey.
Pour the sauce over the noodles and toss to coat.
Serve topped with sliced green onions and crushed peanuts if desired.

Nutrition Facts : ServingSize 1 Cup, Calories 300 kcal

Peanut Butter Ramen image

Provided by Trisha Yearwood

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

10 ounces ramen noodles, without the seasoning packet
2 tablespoons plus 2/3 cup olive oil
One 12-ounce bag frozen stir-fry veggie medley, thawed
1/2 cup creamy peanut butter (I like Jif)
6 tablespoons sweet chili sauce
2 tablespoons low-sodium soy sauce
1 lime, juiced
1/2 cup finely chopped green onion
2 teaspoons red pepper flakes
3 cups shredded rotisserie chicken

Steps:

In a large stockpot set over medium-high heat, cook the ramen according to the package directions, then drain and set aside.
Heat 2 tablespoons of the oil in a high-sided medium skillet over medium heat. Add the veggie medley and then the peanut butter, chili sauce, soy sauce, lime juice, green onion, red pepper flakes and the remaining 2/3 cup olive oil. Cook, whisking, until the peanut butter is melted and the oil is incorporated, 3 to 5 minutes. Add the drained noodles and the chicken, and toss to coat. Cook until heated through, 3 to 5 minutes.
Transfer to a large serving dish and serve warm.