Peanut Butter Ramen
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Kitchen Sanctuary · by Nicky Corbishley

Peanut Butter Ramen

NUTRITION · PER SERVING15M COOK
CAL 28%·PRO 51%
CARBS 48G35% OF CAL
3G FIBER34G OTHER11G TOTAL SUGAR
FAT 29G47% OF CAL
11G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick ramen bowl with peanut butter-based broth, beef, and soft-boiled egg, finished with fresh vegetables and sesame seeds. Rich and savory, ready in 15 minutes.

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Nutrition & ingredients

Ingredients

serves 4
  • 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)
  • 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)
PREP
5M
SODIUM
2583MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.