Peanut Sesame Ramen Noodles with Creamy Sauce

Peanut Sesame Ramen Noodles

Curly ramen noodles are coated in a creamy peanut-sesame sauce that stays loose enough to pool lightly at the bottom of the bowl. It is a sauced noodle dish, not ramen soup: the sauce should cling to lifted strands without filling the bowl like broth.

Boil the ramen until just tender, then toss it briefly with garlic and sauce in a skillet. Peanut butter and noodles vary in how much water they absorb, so use reserved cooking water to adjust the sauce before finishing with cilantro and chopped peanuts.

Ingredients for Peanut Sesame Ramen Noodles

• 2 packages instant ramen noodles, about 3 ounces each (170g); discard the seasoning packets
• 1/4 cup creamy unsalted peanut butter (65g)
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons toasted sesame oil
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1/3 to 2/3 cup hot ramen cooking water, as needed
• 1 teaspoon neutral cooking oil
• 1 garlic clove, minced
• 1/4 cup loosely packed fresh cilantro leaves
• 2 tablespoons chopped peanuts

Discard the ramen seasoning packets; the soy sauce seasons this dish. Unsalted peanut butter and reduced-sodium soy sauce help keep the sauce from becoming too salty.

How to Make Peanut Sesame Ramen Noodles

1. Whisk the sauce: Bring a medium saucepan of water to a boil. In a small bowl, whisk the peanut butter, soy sauce, sesame oil, lime juice, honey, and 1/3 cup hot water from the pot until smooth and pourable.
2. Cook the ramen: Add the noodles to the boiling water and stir to separate them. Follow the package timing, usually about 3 to 4 minutes, but start checking shortly before the stated endpoint. Drain when the noodles are just tender, before they become soft or break apart. Reserve at least 1 cup of cooking water before draining.
3. Cook the garlic: Warm the neutral oil in a 10- to 12-inch skillet over medium-low heat. Add the garlic and stir for about 30 seconds, until fragrant but not browned.
4. Toss with the sauce: Add the drained ramen and peanut sauce to the skillet. Toss continuously over medium-low heat for 1 to 2 minutes. If the strands clump or the sauce looks thick, add reserved water 1 to 2 tablespoons at a time. Stop when the noodles separate easily and a little fluid tan sauce remains in the skillet. You may need up to about 2/3 cup water total, including the water whisked into the sauce.
5. Serve: Divide the noodles and remaining sauce between two deep bowls. Scatter the cilantro and chopped peanuts over each bowl and serve warm immediately.

How to Get the Sauce Consistency Right

The noodles should look glossy, with sauce coating the strands and a shallow pool beneath them. If the sauce turns pasty as you toss, add a little more warm reserved water. Stop before there is enough liquid to make the dish soupy; the noodles will continue absorbing sauce as they sit.

Peanut Sesame Ramen Variations

For heat: Add sriracha or chili crisp to individual bowls. For a different spicy ramen dish, see Chili Oil Ramen Noodles with a Sunny-Side-Up Egg.

For more vegetables: Briefly cook thinly sliced bell pepper or snap peas before adding the noodles. For a vegetable-forward alternative, try Soy Garlic Ramen Noodles with Crisp Vegetables.

How to Store and Reheat

Refrigerate leftovers in an airtight container for up to 3 days. The noodles will absorb sauce and soften, so they have the best texture when freshly made. Reheat gently in a skillet with a splash of water, stirring until the sauce loosens. Alternatively, microwave in short intervals, stirring and adding water as needed.

For advance prep, mix the sauce separately and cook the ramen shortly before serving. Freezing is not recommended; thawed noodles can soften and the sauce may separate.

Nutrition

Approximate nutrition per bowl, based on 2 bowls: 695 calories, 19g protein, 41g fat, and 65g carbohydrates. Approximate nutrition per 100g of finished noodles: 200 calories, 5g protein, 12g fat, and 18g carbohydrates. Values vary with the ramen and peanut butter used; the per-100g estimate also depends on how much water is added.