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Ingredients
- 2 tbsp. natural peanut butter
- 2 tbsp. light soy sauce
- 1 tbsp. rice vinegar
- 1 tsp. honey
- 2 tsp. toasted sesame oil
- ¼ tsp. kosher salt
- 2 tbsp. chili crisp
- 1 tbsp. fresh ginger, minced
- 3 cloves garlic, minced
- 2 green onions, chopped, white and green parts
- ½ cup cilantro, chopped
- 3 – 3 oz. cakes Raman noodles, spices discarded
Preparation
- Bring water to a boil in saucepan
- In medium size bowl mix the peanut butter, vinegar, soy sauce, honey, sesame oil and salt
- Sprinkle green onions on top
- Set aside
- In small skillet heat chili crisp over medium heat
- Add ginger and garlic and stir for about a minute
- Pour over mixture in bowl and mix thoroughly
- Cook noodles to package instructions
- Without straining, remove noodles from water and add directly to sauce
- Extra water will help loosen the sauce and toss
- Add more water if needed, a small amount at a time
- Add cilantro and toss further
- Adjust seasoning with more chili crisp, salt or soy to your liking
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