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Creamy Peanut Butter Ramen Noodles with Chili Crisp

Creamy peanut butter ramen noodles with chili crisp are tossed in a smooth, savory-sweet sauce made with soy sauce, rice vinegar, and sesame oil. Finish each bowl with scallions and an extra spoonful of chili crisp for a spicy, crunchy topping.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Asian
Calories: 900
Ingredients Method Notes

Ingredients
  

For the noodles
  • 8 oz ramen noodles dried; seasoning packets discarded
For the sauce
  • 0.5 cup peanut butter creamy
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey
  • 2 cloves garlic finely grated
  • 1 tsp fresh ginger finely grated
  • 3 tbsp chili crisp divided
  • 0.33 cup noodle cooking water hot; reserved
For serving
  • 2 scallions thinly sliced

Method
 

Cook the noodles
  1. Bring a large pot of water to a boil.
  2. Cook the ramen according to package directions, usually 3 to 4 minutes.
  3. Reserve 1/3 cup of the cooking water.
  4. Drain the noodles.
Make the sauce
  1. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, 2 tablespoons of the chili crisp, and the reserved hot noodle water until smooth.
Toss and serve
  1. Add the noodles to the sauce and toss until coated.
  2. Divide between bowls.
  3. Top with the remaining 1 tablespoon chili crisp and the scallions.

Notes

Whisk in the hot noodle water until the sauce is smooth, then toss the noodles while they are hot. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a gluten-free option, use gluten-free ramen and tamari instead of soy sauce.