Category: ramen noodles

Ramen Noodle Salad

This light and fresh ramen noodle salad features crisp cabbage, shredded chicken, crunchy ramen noodles and a simple homemade vinaigrette.

The post Ramen Noodle Salad appeared first on Budget Bytes.

This Ramen Noodle Salad is something we ate often when I was growing up and I still love it just as much today. Why? Because it’s light, fresh, filling, uses simple and inexpensive ingredients, and holds up well in the fridge so you can eat the leftovers for days (less cooking, more eating!). Keep this recipe bookmarked because it’s going to get you through those long hot days of Summer!

Close up overhead image of ramen noodle salad on an oval platter.

What is Ramen Noodle Salad?

This Ramen noodle salad is simply a mix of finely shredded cabbage, chicken, carrots, green onion, almonds, and …drum roll… uncooked instant ramen noodles for a little extra CRUNCH! The salad also features a simple light dressing that has Asian inspired flavors, like ginger, rice vinegar, and soy sauce. A lot of people call this salad Chinese Chicken Salad, but it’s not an authentic Chinese recipe, so we’re rebranding it with a more accurate name, Ramen Noodle Salad.

What Kind of Cabbage to Use

This salad is usually made with Napa cabbage, which has a slightly lighter and more delicate texture than regular green cabbage, but it’s totally flexible. Napa cabbage was a little on the expensive side when I was at the store this week so I swapped it out for some green cabbage and added a little purple cabbage for color. You can use all green cabbage if you want, or if you want to take an even bigger short cut just use two bags of pre-shredded coleslaw mix (cabbage and carrots) instead of shredding your own. …But freshly shredded always tastes better. ;)

What Else Can I Add?

I love salads because you can add so many different things to them and this Ramen Noodle Salad is no exception! Here are some other fun ingredients you can add to the ramen noodle salad, if you have them on hand:

  • Mandarin oranges
  • Sesame seeds
  • Cashews
  • Avocado
  • Cucumber
  • Edamame
  • Peanuts
  • Shredded broccoli stems

HOW TO STORE THE LEFTOVERS

If you plan to meal prep this ramen noodle salad (highly recommend), you have a couple of options. If you want the ramen noodles to stay super crunchy, don’t stir them into the salad before storing. Simply sprinkle them over each serving just before eating. I kind of like the way the ramen soaks up the flavor of the dressing over time, but you do you! The almonds will also soften slightly as the salad is refrigerated. The salad will last about 3-4 days in the fridge.

Overhead view of three bowls of ramen noodle salad.
Overhead view of ramen noodle salad on an oval serving platter.
Print

Ramen Noodle Salad

This light and fresh ramen noodle salad features crisp cabbage, shredded chicken, crunchy ramen noodles and a simple homemade vinaigrette.
Course Lunch, Salad
Cuisine American
Total Cost $8.33 recipe / $1.39 serving
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 1.5 cups each
Calories 292kcal
Author Beth – Budget Bytes

Equipment

Ingredients

Vinaigrette

  • 1/4 cup neutral salad oil* $0.16
  • 1/4 cup rice vinegar $0.60
  • 2 Tbsp honey $0.50
  • 2 tsp soy sauce $0.04
  • 1 tsp ground ginger $0.10
  • 1/4 tsp garlic powder $0.02
  • 1 tsp toasted sesame oil $0.10

Salad

  • 6 cups shredded cabbage $1.10
  • 1 carrot $0.14
  • 4 green onions $0.45
  • 1 3oz. package instant ramen $0.39
  • 1/4 cup sliced almonds $0.73
  • 2 cups shredded rotisserie chicken $4.00

Instructions

  • Make the dressing first. Whisk together the salad oil, rice vinegar, honey, soy sauce, ginger, garlic powder, and toasted sesame oil. Set the dressing aside.
  • Shred the cabbage as finely as possible. Shred the carrot and slice the green onions. Crush the instant ramen noodles (discard the seasoning packet or save it for another use).
  • Place the cabbage, carrot, green onion, almonds, crushed ramen noodles, and shredded chicken in a large bowl. Pour the prepared dressing over top. Toss the salad until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*Use any light flavored or neutral oil like canola, peanut, sesame (not toasted), light olive oil, or avocado oil. 

Nutrition

Serving: 1.5cups | Calories: 292kcal | Carbohydrates: 22g | Protein: 17g | Fat: 16g | Sodium: 581mg | Fiber: 3g
Close up side view of ramen noodle salad in a serving platter.

How to Make Ramen Noodle Salad – Step by Step Photos

Dressing being whisked in a bowl.

Make the dressing first. Whisk together ¼ cup neutral salad oil, ¼ cup rice vinegar, 2 Tbsp honey, 2 tsp soy sauce, 1 tsp ground ginger, ¼ tsp garlic powder, and 1 tsp toasted sesame oil. Set the dressing aside.

Shredded green and purple cabbage on a cutting board.

Shred about six cups of cabbage for the salad. You can use green cabbage, purple cabbage, Napa cabbage, or any mix of the above. Shred the cabbage as finely as possible.

Shredded carrot and sliced green onion on a cutting board.

Shred one carrot and slice four green onions.

Shredded rotisserie chicken in a bowl.

Shred about two cups of cooked chicken breast. We used a rotisserie chicken, but you could cook your own chicken breast or even use canned chicken breast.

Salad ingredients in the bowl with dressing being poured over top.

Place the shredded cabbage, carrot, green onion, and chicken in a bowl. Crush one 3 oz. package of instant ramen noodles (discard seasoning packet or save for another use). Add the crushed ramen noodles and ¼ cup sliced almonds to the bowl. Pour the prepared dressing over top.

Salad being tossed with wooden utensils.

Toss the salad well until everything is evenly mixed and coated in dressing.

Finished Ramen Noodle Salad in a bowl with wooden spoons.

Serve the ramen noodle salad immediately or refrigerate up to four days. Always give the salad a good stir just before serving to redistribute the dressing.

Overhead view of three bowls of ramen noodle salad.

Enjoy that crunchy fresh goodness!!

More Cabbage Salad Recipes

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Meal Prep Noodle Soup Jars

These easy meal prep noodle soup jars are a fast, convenient, and budget-friendly make-ahead lunch idea. Just add hot water, mix, and enjoy!

The post Meal Prep Noodle Soup Jars appeared first on Budget Bytes.

January is the season when meal prep reigns. Whether you’re just trying to get more organized or trying to refine your food budget, these meal prep noodle soup jars are a great option for make-ahead lunches. I took my favorite upgraded instant ramen recipe and transformed it into these cute and convenient meal prep jars. Just add hot water, mix, and they’re ready to eat! Bonus, the jars kept the soup ingredients super fresh for several days with NO wilting!

Noodle soup jars lined up in a row, viewed from the side.

What is a Meal Prep Soup Jar?

These cool little jars are basically like homemade cup noodles, except with more delicious add-ins and in a reusable container. You just add hot water to the jar, mix it up to make the broth and soften the veggies, then the soup is ready to eat! So easy and so convenient.

What’s in This Noodle Soup

Similar to our upgraded instant ramen, we made our own flavored broth concentrate with a mix of Better Than Bouillon, soy sauce, sesame oil, and spices. Then we added some fresh vegetables (mushrooms, spinach, carrots, and green onions) to round out the bowl, and a little sesame seeds and sriracha for fun. These soup jars are, of course, endlessly customizable, so feel free to add your favorite ingredients!

How to Enjoy meal prep soup jars

Just like with cup noodles, fill the jar with boiling water from a tea kettle or a hot water tap (the kind on the front of commercial coffee makers), close the lid tightly, then shake the jar to mix the bouillon with the water. Let the soup sit for a few minutes to slightly cook the vegetables and soften the noodles. Give it one last stir with a fork or spoon (or spork!) and enjoy! You can eat the soup straight out of the jar, or empty it into a bowl.

How Long Do They Last?

There’s some sort of magic that happens in this mason jar that keeps the ingredients fresh far longer than I would have ever expected. For food safety reasons I don’t suggest keeping these jars longer than five days, but I will just tell you that on day five the ingredients in the soup jars looked just as fresh as they did on day one. The spinach and mushrooms showed no signs of wilting and the noodles had not dried out!

To maximize the lifespan of your noodle jars, pay attention to how you layer the ingredients. The wet ingredients always go on the bottom. Next, you add ingredients that don’t wilt easily and aren’t too absorbent (in this case the carrots, then the mushrooms). Lastly, you’ll want to add any ingredients that tend to wilt or get mushy (noodles and spinach). This layering technique separates the liquids and soft ingredients for maximum storage life!

Overhead view of a bowl of noodle soup with sriracha.
Four noodle soup jars lined up in a row.
Print

Meal Prep Noodle Soup Jars

These easy meal prep noodle soup jars are a fast, convenient, and budget-friendly make-ahead lunch idea. Just add hot water, mix, and enjoy!
Course Lunch, Soup
Cuisine American, Asian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 220kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 4 tsp bouillon* $0.48
  • 2 tsp soy sauce $0.04
  • 1 tsp toasted sesame oil $0.03
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp ginger powder $0.05
  • 2 tsp sesame seeds $0.12
  • 2 tsp sriracha (optional) $0.06
  • 1 carrot, shredded $0.14
  • 4 mushrooms, sliced $0.96
  • 2 green onions, sliced $0.22
  • 2 3oz. blocks instant ramen $0.50
  • 2 cups fresh spinach $0.60

Instructions

  • To each 16oz. jar add the following: 1 tsp bouillon, ½ tsp soy sauce, ¼ tsp sesame oil, ½ tsp garlic powder, ½ tsp ginger powder, ½ tsp sesame seeds, and ½ tsp sriracha.
  • Peel and shred the carrot. Clean and slice the mushrooms and green onion. Divide the carrots, mushrooms, and green onions between the jars.
  • Bring a pot of water to a boil for the ramen noodles. Discard the seasoning packets or save them for another use later. Add the noodles to the boiling water and boil only for about 2 minutes, or just until the noodles are tender but still slightly firm. Drain the noodles in a colander and rinse briefly with cold water to cool. Drain well.
  • Divide the noodles between the four jars, then top with a handful of fresh spinach for each jar.
  • Close the jars and refrigerate until ready to eat (up to five days). When ready to eat, add 1-1.5 cups boiling water. Close the jars and shake them to dissolve the broth. Let sit for a few minutes, then stir once more with a spoon or fork before enjoying.

See how we calculate recipe costs here.

Notes

*We used vegetable-flavored Better Than Bouillon, but you can use any type of powdered or paste-style bouillon here OR use the seasoning packets that come with the instant ramen (divide each packet between two jars).

Nutrition

Serving: 1jar | Calories: 220kcal | Carbohydrates: 31g | Protein: 6g | Fat: 8g | Sodium: 1110mg | Fiber: 2g
Four noodle soup jars lined up in a row.

How to Make Meal Prep Noodle Soup – Step by Step Photos

Ingredients for broth in the bottom of four jars.

To each of the four 16oz. jars add the following: 1 tsp vegetable bouillon, ½ tsp soy sauce, ¼ tsp toasted sesame oil, ⅛ tsp garlic powder, ⅛ tsp ginger powder, ½ tsp sesame seeds, and ½ tsp sriracha (you can add the sriracha here or use it to top your soup later).

Shredded Carrots added to the jars.

Shred one carrot and divide it between the jars (about ¼ cup shredded carrot per jar).

Mushrooms and green onion added to the jars.

Slice four mushrooms and two green onions. Divide the mushrooms and onions between the jars.

Partially cooked instant ramen in a pot.

Bring a pot of water to a boil. Add two bricks of instant ramen. Boil for about 2 minutes, or just until the noodles are tender, but slightly under cooked. Drain the noodles in a colander and rinse briefly with cool water.

Noodles added to the jars.

Add the rinsed and cooled noodles to the jars.

Fresh spinach added to the jars.

Add about ½ cup fresh spinach to each jar on top of the noodles.

Hot water being poured into the jar.

Close the jars with a tightly-fitting lid and refrigerate for up to five days. When you’re ready to eat the soup, remove the lid and add 1 to 1.5 cups of boiling water.

Mixed jar of soup held in a hand.

Screw the lid on the jar tightly then shake to mix the bouillon with the hot water. Let the soup sit for a few minutes for the flavors to blend and the vegetables to soften.

A fork lifting noodles out of a bowl with the jars in the background.

Give the soup one last mix with a spoon or fork, then enjoy the soup straight out of the jar or dump it into a bowl for serving.

Overhead view of a bowl of noodle soup with sesame seeds.

I topped my noodle soup with sriracha. …Because of course I did. ;) Enjoy!

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Dollar Store Dinners – Spam Stir Fry Noodles

This quick Spam stir fry is a dollar store dinner that only requires a few simple ingredients: ramen noodles, frozen vegetables, and luncheon meat.

The post Dollar Store Dinners – Spam Stir Fry Noodles appeared first on Budget Bytes.

I know Spam is a polarizing ingredient, but the whole idea behind this Dollar Store Dinners series is making the most of what’s available, and there isn’t a whole lot to work with, food-wise, in a dollar store. So today I’m taking advantage of one of the few meat products at the dollar store: canned luncheon meat, or a generic version of Spam. This Spam Stir Fry may not be for everyone, but it’s a quick and easy meal that you can make with just a handful of ingredients, and sometimes that’s enough to be thankful for!

Dollar Store Dinners

Welcome to the Dollar Store Dinners series on Budget Bytes. We’re making quick and simple meals using only ingredients found at the dollar store. While the availability of ingredients will vary from store to store, hopefully these easy recipes will give you some inspiration for when money is tight and access to groceries is limited!

Overhead view of a plate full of spam stir fry with a fork.

What’s in This Meal?

This is a super quick and easy stir fry with noodles that is made simply with a can of luncheon meat, a bag of frozen stir fry vegetables, and a pack of ramen noodles. It’s simple, filling, and inexpensive!

Here’s what I bought at the dollar store for this recipe:

  • Luncheon meat $1.25
  • Frozen stir fry vegetables $1.25
  • Instant ramen noodles (pack of 6) $1.25
  • Cooking oil $1.25

Total: $5.00

And there’s plenty of leftover ramen noodles and cooking oil to use in other recipes!

Dollar store stir fry ingredients.
(Ignore the fact that the luncheon meat is open. I almost forgot to take this photo and accidentally opened it first)

What is Luncheon Meat?

Luncheon meat is a term used for processed, cooked, ready to eat meat that is available fresh, like deli meat, or canned, like Spam. Luncheon meat is usually either sliced or chopped and can be served cold or cooked and added to other recipes. Luncheon meat does tend to be high in fat, sodium, and nitrates, which are added to keep costs low and to increase the shelf life of the meat.

Luncheon Meat Vs. Spam

The type of luncheon meat used in this recipe is canned luncheon meat, similar to Spam, but a generic version. After comparing the ingredient list on the luncheon meat I purchased at the dollar store to the ingredient list on a can of Spam, I would definitely recommend the brand name Spam for this recipe if you have it available. But again, this series is all about using what you’ve got! And in this case, it’s generic canned luncheon meat.

Alternate Options

So look, if Spam isn’t your jam (I swear I didn’t plan that rhyme), you’ve got other options! Try using plain ground pork, chicken, or beef instead. Or, cube up some tofu and fry it up in the skillet first. The beauty of a stir fry is that you can put just about anything in them and they still taste great.

Not into ramen noodles? No problem! This stir fry would be great over a bed of rice, too. If you’re not using the ramen you’ll need a little something to season up the dish, in lieu of the seasoning packet from the ramen. You can make a really quick and easy sauce by combining ¼ cup soy sauce, ¼ cup chili garlic sauce (or sriracha), and ¼ cup brown sugar.

Spam stir fry noodles in a skillet, being lifted by tongs.
Overhead view of a bowl of spam stir fry noodles with a fork.
Print

Spam Stir Fry Noodles

This quick Spam stir fry is a dollar store dinner that only requires a few simple ingredients: ramen noodles, frozen vegetables, and luncheon meat.
Course Dinner, Lunch, Main Course
Cuisine American
Total Cost $5.00 recipe / $2.50 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 669kcal
Author Beth – Budget Bytes

Ingredients

  • 7 oz. luncheon meat $1.25
  • 12 oz. frozen stir fry vegetables $1.25
  • 3 oz. package instant ramen $1.25
  • 1 Tbsp cooking oil $1.25

Instructions

  • Slice the luncheon meat into strips.
  • Add about a tablespoon of oil to a large skillet and heat over medium. Add the sliced luncheon meat and fry until brown and crispy.
  • Meanwhile, bring a small pot of water to a boil for the ramen noodles. Add the noodles (without the seasoning packet) and boil for about 3 minutes, or just until tender. Drain the noodles and set them aside.
  • Once the luncheon meat is crispy, turn the heat under the skillet up to medium-high and add the frozen vegetables. Continue to stir and cook until the vegetables are heated through.
  • Add the drained noodles and about half of the ramen seasoning packet to the skillet. Toss until everything is combined and coated in seasoning. Taste and add more seasoning if desired. Serve hot.

See how we calculate recipe costs here.

Notes

The price calculation for Dollar Store Dinners includes the total package cost of the ingredients, rather than the cost for the portion used. The prices listed above reflect a six-pack of instant ramen and an entire bottle of cooking oil.
The nutrition facts below reflect the entire seasoning packet for the ramen, while we only used about half.

Nutrition

Serving: 1serving | Calories: 669kcal | Carbohydrates: 54g | Protein: 23g | Fat: 41g | Sodium: 2345mg | Fiber: 8g
Side view of a bowl of spam stir fry noodles being lifted by a fork.

How to Make Spam Stir Fry Noodles – Step by Step Photos

Dollar store stir fry ingredients.

You only need a few ingredients for this meal: canned luncheon meat (like Spam), a packet of instant ramen, a bag of frozen vegetables, and a little cooking oil to help the Spam crisp up (you might not even need this if your luncheon meat is high enough fat and you’re using a non-stick skillet).

Spam being cut into pieces.

Slice one 7 oz. can of luncheon meat into pieces.

Fried luncheon meat in a skillet.

Add a little oil to a skillet and heat over medium. Add the sliced luncheon meat to the skillet and fry until browned and crispy (3-5 minutes).

Boiled ramen noodles in a pot, drained.

Meanwhile, bring a small pot of water to a boil. Once boiling, add the ramen noodles, without the seasoning packet, and boil until tender (about 3 minutes). Drain the noodles.

Frozen vegetables added to the skillet.

Turn the heat in the skillet up to medium-high and add one 12oz. bag of frozen stir fry vegetables. Stir and cook until the vegetables are heated through.

Noodles and seasoning added to the skillet.

Add the cooked and drained noodles to the skillet along with about half of the seasoning packet from the ramen noodles.

Finished Spam stir fry noodles in the skillet.

Toss the noodles together with the meat, vegetables, and seasoning. Taste and add more seasoning to your liking. Since the luncheon meat is pretty salty, I only used about half of the seasoning packet total.

Overhead view of a bowl of spam stir fry noodles with a fork.

Serve the easy Spam stir fry and enjoy!

More Dollar Store Dinners

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Coconut Curry Ramen

You only need 5 simple ingredients and about 10 minutes to make this Coconut Curry Ramen, a vibrant bowl full of bold colors and flavors.

The post Coconut Curry Ramen appeared first on Budget Bytes.

You know how I love my instant ramen upgrades and this coconut curry ramen might just be one of my most favorite yet! You only need five simple ingredients and about ten minutes to make this bowl of delicious noodles. Plus, there’s no chopping required, so this coconut curry ramen is a really great choice for anyone cooking in small spaces or with limited cooking equipment (dorm room, hotel room, RV, etc.). But what I love the most is just how vibrant the colors and flavors are in this bowl.

Overhead view of a bowl of coconut curry ramen on a yellow background

What Kind of Vegetables to Use

I suggest keeping a bag of frozen mixed vegetables on hand for this ramen. Frozen vegetables are already chopped, which makes this recipe a breeze to put together. There are so many different vegetable mix combos available to choose from (see photos below for examples) and you can use just a cup at a time without worrying about the rest going bad. That being said, you can use any fresh vegetables you might have on hand, as well.

I’ve made this coconut curry ramen with a few different mixes of frozen vegetables already, and they’ve all been great. Scroll down to the step by step photos below the recipes to see the three types that I’ve tried so far.

What Flavor Ramen to Use

Another great thing about this recipe is that it’s flexible. You can use several different flavors of ramen. I used chicken, but shrimp would also be good. If you don’t want to use the seasoning packet that comes with the ramen, you can replace the water in the recipe below with any type of broth that you like (vegetable, chicken, mushroom, etc.).

What Kind of Curry Powder to Use

I used a yellow curry powder for this recipe, but it’s quite flexible and I think it would work well with just about any type of curry powder. The flavor of curry powder can vary quite a bit from brand to brand, so you may need to do some experimenting to find one that you like. You can use either a mild or spicy curry powder, whichever you prefer.

What Else Can I Add?

The recipe below is very simple but very delicious, but you can always add more ingredients if you have them on hand! I don’t like to see things go to waste and this recipe is perfect for add-ins! If you have shrimp or cooked chicken, you can toss that in there. You can top it with green onions or a drizzle of sriracha. This would also be a great way to use up an extra handful or two of any leftover greens that you may have (spinach, kale, etc.).

a fork lifting ramen noodles from the bowl
Close up overhead view of a bowl of coconut curry ramen

Coconut Curry Ramen

You only need 5 simple ingredients and about 10 minutes to make this Coconut Curry Ramen, a vibrant bowl full of bold colors and flavors. 
Course Dinner, Lunch, Soup
Cuisine American, Asian, Indian
Total Cost $1.34 recipe / $1.34 serving
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 or 2
Calories 770kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup frozen mixed vegetables $0.47
  • 1.5 cups water $0.00
  • 1 3oz. package instant ramen $0.25
  • 1/2 cup full fat coconut milk* $0.52
  • 1 tsp curry powder $0.10

Instructions

  • Add the frozen vegetables and water to a small saucepot. Place a lid on the pot, turn the heat on to high, and bring the water up to a boil.
  • Once boiling, add the ramen noodles (without seasoning). Continue to boil for 2-3 minutes, or until the noodles are soft.
  • Shake the coconut can well to combine the solid fat and liquid before measuring. Add the coconut milk to the saucepot and stir to combine.
  • Finally, add the seasoning packet from the instant ramen and the curry powder. Stir to combine. Serve hot.

Notes

*Use canned coconut milk, not the type in a carton meant to be used as a dairy milk substitute.

Nutrition

Serving: 1recipe | Calories: 770kcal | Carbohydrates: 86g | Protein: 18g | Fat: 43g | Sodium: 1853mg | Fiber: 13g
close up side view of a bowl of coconut curry ramen

How to Make Coconut Curry Ramen – Step by Step Photos

Three bags of frozen vegetable mixes

You can use just about any type of mixed frozen vegetables for this recipe. Here are three examples of vegetable mixes that I’ve used and enjoyed. The vegetables used in the ramen bowl pictured in this post were the “stir-fry starters” mix on the top right.

water pouring into a saucepot with frozen vegetables

Add one cup of frozen vegetables to a saucepot with 1.5 cups water. Place a lid on top, turn the heat on to high, and bring the water up to a boil.

Ramen noodles added to the pot

Once boiling, add the ramen noodles to the pot (without the seasoning). Continue to boil for 2-3 minutes, or just until the noodles soften.

Coconut milk being poured into the pot

Add ½ cup full-fat coconut milk to the pot and stir to combine. Make sure your coconut milk is very well mixed before measuring, so you get an even mix of the solid fat and liquid.

seasonings added to the pot of noodles

Finally, add the seasoning packet from the instant ramen and one teaspoon curry powder. Stir to combine.

Finished coconut curry ramen in the saucepot

And that’s it! Your deliciously creamy pot of coconut curry ramen is done and ready to devour!

Close up of coconut curry ramen in the bowl with a fork

Try These Other Instant Ramen Recipes:

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Spicy Peanut Butter Ramen

This Spicy Peanut Butter Ramen is an easy way to upgrade this inexpensive convenience food. It’s super quick, filling, and can be customized a hundred ways.

The post Spicy Peanut Butter Ramen appeared first on Budget Bytes.

Consider this a PSA rather than a recipe, because this idea is certainly not new. But if you don’t know about adding peanut butter to your instant ramen noodles, I’m here to tell you that it’s something you definitely need to try. This Spicy Peanut Butter Ramen is super quick, filling, and can be customized a hundred ways. So let me show you the basics and then you can make it your own!

Overhead view of a bowl of spicy peanut ramen in a bowl with lime wedges
Shown with lime wedges (optional, not required for full flavor)

What Kind of Peanut Butter to Use

I highly suggest using natural-style peanut butter, which means it’s just ground up peanuts and maybe a little salt, no sugar, no added oils. The peanut flavor is much stronger with this type of peanut butter than it is with the more processed and heavily sugared varieties.

If you don’t have a natural-style peanut butter available, you may need to reduce the brown sugar listed in the recipe below to make up for the sugar that is already in the peanut butter.

Can I Make it Not Spicy?

The chili garlic sauce doesn’t just add heat, it also adds garlic and acidity, which round out the sauce. So, to make a non-spicy version of this recipe you can add those ingredients individually, by making something similar to this Peanut Lime Dressing instead.

What Else Can I Add to my Peanut Butter Ramen?

You can add all sorts of proteins or vegetables to your Spicy Peanut butter Ramen to make it new and interesting every time. Here are some ideas:

  • Cooked Chicken
  • Shrimp
  • Red bell pepper
  • Spinach
  • Lime
  • Baked tofu
  • Red onion
  • Shredded carrot
  • Snow peas
  • Edamame
  • Sesame seeds

Do I Need the Ramen Seasoning Packet?

The recipe below is designed to be made without the seasoning packet that comes with the ramen. If you prefer to use the seasoning packet, you will want to skip the soy sauce, which adds salt to the ramen in place of the seasoning packet.

Ramen noodles being lifted from the bowl with a fork
Ramen noodles being lifted from the bowl with a fork

Spicy Peanut Butter Ramen

Adding peanut butter to your instant ramen is an easy way to upgrade this inexpensive comfort food with more flavor and protein.
Total Cost $0.83 recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Calories 621.8kcal
Author Beth – Budget Bytes

Ingredients

  • 2 Tbsp natural-style peanut butter $0.25
  • 1 Tbsp chili garlic sauce* $0.13
  • 1 Tbsp soy sauce $0.06
  • 1 Tbsp brown sugar $0.04
  • 1 3oz. packet instant ramen (seasoning discarded) $0.25
  • 1 green onion, sliced $0.10

Instructions

  • Combine the peanut butter, chili garlic sauce, soy sauce, and brown sugar in a bowl until it forms a smooth paste.
  • Bring a small pot of water to a boil over high heat. Once boiling, take ¼ cup of the water and stir it into the peanut-chili paste until it forms a smooth, pourable sauce.
  • Add the ramen noodles (without seasoning packet) to the boiling water and boil for 2-3 minutes, or just until the noodles are tender.
  • Drain the noodles, then return them to the pot with the heat turned off. Pour the peanut sauce over top and stir to combine. Top with sliced green onions and serve immediately.

Notes

*You can sub sriracha for the chili garlic sauce, if needed.

Nutrition

Serving: 1serving | Calories: 621.8kcal | Carbohydrates: 69.2g | Protein: 17.8g | Fat: 30.3g | Sodium: 2675.4mg | Fiber: 4.9g
Overhead view of a bowl of spicy peanut butter ramen with a fork in the middle

How to Make Spicy Peanut Butter Ramen – Step by Step Photos

peanut butter and chili paste in a bowl

Begin by stirring together 2 Tbsp natural-style peanut butter, 1 Tbsp chili garlic sauce (or sriracha), 1 Tbsp soy sauce, and 1 Tbsp brown sugar until it forms a smooth paste.

jar of chili garlic sauce

This is what the chili garlic sauce bottle looks like, if you want to look for it in the store. You can find this in most major grocery stores, in the international aisle. If you can’t find this, you can use sriracha.

Hot water being poured into the peanut paste

Bring a small pot of water to a boil over high heat for the ramen. Once it starts boiling, take ¼ cup of the boiling water and stir it into the peanut-chili paste, until it forms a smooth, pourable sauce.

Dry ramen noodles being added to a pot of boiling water

Then add the instant ramen noodles (without the seasoning packet) to the boiling water and boil for 2-3 minutes or just until tender.

chili peanut sauce being poured over the drained ramen noodles

Drain the cooked noodles, then return them to the pot with the heat turned off. Pour the peanut sauce over the noodles and stir to combine.

finished spicy peanut butter ramen noodles in the pot

These noodles are definitely best when served immediately, so don’t let them sit around! Top with a sliced green onion and enjoy!

Front view of a bowl of spicy peanut butter ramen noodles with a fork

The post Spicy Peanut Butter Ramen appeared first on Budget Bytes.

Mushroom Ramen

This article is from Delicious Everyday.
This Mushroom Ramen is flavorful and rich—and completely vegan! It’s super simple to make, and makes for the perfect meal on a cold day.  This vegan ramen is made with delicious pan-fried mushr…

This article is from Delicious Everyday.

This Mushroom Ramen is flavorful and rich—and completely vegan! It’s super simple to make, and makes for the perfect meal on a cold day.  This vegan ramen is made with delicious pan-fried mushrooms and a splash of chili oil that will satisfy your taste buds! And it’s easier to make than you’d think. To make...

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20 Minute Veggie Ramen Noodles with Sesame Fried Eggs.

20 minute ramen noodles are a must-make this week!  I mean, look at that. Easy. Delicious. Full of flavor! Dinner is on the table in minutes.  And that egg! Oh we are going to talk about that egg.  These noodles are a spin off of the my 15 minute sesame ramen noodles from my last […]

The post 20 Minute Veggie Ramen Noodles with Sesame Fried Eggs. appeared first on How Sweet Eats.

20 minute ramen noodles are a must-make this week! 

20 minute ramen noodles with sesame fried eggs

I mean, look at that. Easy. Delicious. Full of flavor! (more…)

The post 20 Minute Veggie Ramen Noodles with Sesame Fried Eggs. appeared first on How Sweet Eats.

Ramen Noodle Crunch Salad.

This ramen noodle crunch salad is def my new favorite salad. It’s only May so I can assure you that I will say that approximately nine more times before the warm season is over. But still.  Here we go! First summer salad of the year! This salad is SO easy. Throw everything together, let it […]

The post Ramen Noodle Crunch Salad. appeared first on How Sweet Eats.

This ramen noodle crunch salad is def my new favorite salad.

This ramen noodle crunch salad is the perfect make ahead party salad! It's full of sesame flavor and super crunchy. It's a huge hit!

It’s only May so I can assure you that I will say that approximately nine more times before the warm season is over. But still. 

Here we go! First summer salad of the year!

cabbage, kale, red pepper, carrot, scallions in a bowl.

This salad is SO easy. Throw everything together, let it chill for 30 minutes and serve. It’s simple but everyone loves it. And I’m guessing you’ve maaaaybe had a version of it before? We used to eat this all the time when I was a kid and especially when I was in high school. Pretty sure it was a graduation party staple!

This version is loaded with tons of fresh chopped veggies.

I cannot get enough of it. 

And while it tastes like lovely 90s nostalgia, it is updated quite a bit!

almonds and sunflower seeds on salad

First, a mix of shredded kale and cabbage. Both wilt down when covered in dressing but they manage to hold some crunch too, which is the whole point of this thing.

I also like to add in some thinly sliced red pepper and shaved carrot for more texture. And flavor! And color too? Yes sure. 

The dressing is an incredible mix of toasted sesame oil, honey, rice wine vinegar, ginger and even a little lime. I remember making this from a recipe book my mom had back when I was in high school and it used lots of vegetable oil and sugar. So I swapped them! 

tossed ramen noodle crunch salad

For even more crunch: toasted sunflower seeds and almonds. I’m pretty sure these are somewhat standard in the salad. 

And for the final, extra, expected but wonderful crunch: the ramen noodles! I usually use the classic in the pouch, but since I’ve been making my own version of ramen at home, I often have these noodles on hand. They are thinner than the most known brand but they work great. They are so crunchy and then as the salad sits, they get fantastically CHEWY.

Oh my gosh. I could eat this forever!

This ramen noodle crunch salad is the perfect make ahead party salad! It's full of sesame flavor and super crunchy. It's a huge hit!

I’m in love with this salad as a weeknight side dish. Or even as the main dish, served with a side of eggs or something! I mean, I’d do that. You could also of course add in shredded rotisserie chicken or even shrimp if you’d like. 

But the main reason I’m sharing it now is because Memorial Day is coming up and this is the IDEAL side dish to serve with burgers or hot dogs. 

It’s refreshing, it’s crisp, it’s light, but at the same time it’s loaded with tons of flavor and texture. Even the veggie haters love it! 

up close ramen noodle crunch salad

You can make the salad ahead of time. Truthfully, it gets better as it sits. Even if we can’t have our usual huge Memorial Day parties, you can relieve a bit of cooking in the moment by making this ahead.

And finally, it makes for such a good picnic or poolside lunch! 

This ramen noodle crunch salad is the perfect make ahead party salad! It's full of sesame flavor and super crunchy. It's a huge hit!

Now if you’ll excuse me, I’m just going to go eat it for lunch.

This ramen noodle crunch salad is the perfect make ahead party salad! It's full of sesame flavor and super crunchy. It's a huge hit!

Ramen Noodle Crunch Salad

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Ramen Noodle Crunch Salad

This ramen noodle crunch salad is the perfect make ahead party salad! It's full of sesame flavor and super crunchy. It's a huge hit!
Course Salad
Cuisine American
Prep Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings 4 to 6 people, is easily doubled!
Author How Sweet Eats

Ingredients

  • ½ head green cabbage, shredded (about 3 cups
  • 1 bunch kale, stems removed and shredded (about 2 cups)
  • 1 red bell pepper, thinly sliced
  • 1 large carrot, thinly sliced or shaved
  • 3 green onions, thinly sliced
  • ½ cup sunflower seeds
  • ½ cup almonds
  • 6 ounces dry ramen noodles, e.g. from 2 (3oz ramen packs)

sesame vinaigrette

  • ⅓ cup toasted sesame oil
  • ⅓ cup olive oil
  • ⅓ rice wine vinegar, or apple cider, or white wine
  • ⅓ cup honey
  • 1 tablespoon fresh lime juiced
  • 2 garlic cloves, minced
  • 1 teaspoon fresh grated ginger
  • pinch of salt and pepper

Instructions

  • In a large bowl, combine the cabbage, kale, peppers, carrots, green onions, almonds and sunflower seeds. Break apart the ramen noodles and add them into the bowl. Toss everything together.
  • Whisk together the oils, vinegar, honey, lime juice, garlic, ginger and a pinch of salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Toss continuously until everything is combined. Place the salad in the fridge for at least 30 minutes before serving.
  • Taste and season with more salt and pepper if needed. Serve cold!
  • You can make this ahead of time - even the night before! Just store it in the fridge. Toss well before serving.

up close ramen noodle crunch salad

Crunchy heaven.

The post Ramen Noodle Crunch Salad. appeared first on How Sweet Eats.