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To make this spicy peanut ramen stir-fry, you will need a variety of fresh and flavorful ingredients. Here’s the full list: - 2 packs of instant ramen noodles (discard seasoning packets) - 2 tablespoons vegetable oil - 1 cup mixed bell peppers, sliced (choose a variety of colors) - 1 cup snap peas, trimmed - 1 carrot, cut into matchstick (julienne) pieces - 1 cup broccoli florets - 3 cloves garlic, minced - 1 inch fresh ginger, grated - 1/4 cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons sriracha sauce (adjust for desired spiciness) - 1 tablespoon sesame oil - 1 tablespoon honey (or vegan-friendly agave syrup) - Chopped green onions and crushed peanuts, for garnish I love this mix of colors and flavors. The bell peppers add sweetness, while snap peas give a nice crunch. The broccoli and carrot bring health benefits, too. Garlic and ginger pack a punch of flavor, making each bite exciting. The creamy peanut butter blends with soy sauce, sriracha, and honey to create a rich sauce. This sauce ties all the ingredients together. The garnishes of green onions and crushed peanuts add freshness and crunch on top. When you gather these ingredients, you get ready to whip up something tasty. This dish is not just easy to make; it’s also fun to eat! {{ingredient_image_2}} Start by boiling a pot of water. You need enough water to cover the noodles. Once the water is boiling, add the ramen noodles. Cook them for 3-4 minutes. You want them tender but not mushy. After cooking, drain the noodles in a colander. Set them aside to cool slightly. In a large skillet or wok, pour in 2 tablespoons of vegetable oil. Heat it over medium-high heat. When the oil is hot, add 3 cloves of minced garlic and 1 inch of grated fresh ginger. Sauté these for about 30 seconds. Stir constantly until you smell their aroma. Now, add 1 cup of mixed bell peppers, 1 cup of snap peas, 1 julienned carrot, and 1 cup of broccoli florets to the skillet. Stir-fry the vegetables for 5-7 minutes. You want them slightly tender but still crisp. This keeps the colors bright and the texture fresh. In a small bowl, mix together 1/4 cup of creamy peanut butter, 3 tablespoons of soy sauce, 2 tablespoons of sriracha sauce, 1 tablespoon of sesame oil, and 1 tablespoon of honey. Whisk until smooth. If the sauce is too thick, add a splash of water. This makes it easier to mix with the noodles. Add the drained ramen noodles to the skillet with the vegetables. Pour the peanut sauce over the noodles and veggies. Gently toss everything together. Make sure the noodles and vegetables are well coated. Cook for another 2-3 minutes. Stir occasionally until everything is heated through. Once cooked, remove the skillet from heat. Serve the stir-fry in bowls. For a nice touch, sprinkle each bowl with chopped green onions and crushed peanuts. This adds flavor and a bit of crunch. You can also serve lime wedges on the side for extra zest. - To keep the noodles firm, watch them closely while boiling. Cook for just 3-4 minutes. - Drain the noodles right away. Rinse them in cold water to stop the cooking. - For crisp vegetables, stir-fry them on high heat. This helps them stay crunchy. - Avoid overcooking the bell peppers and snap peas. They should still have some bite. - Want more heat? Add extra sriracha or a pinch of red pepper flakes. - For sweetness, a bit more honey or agave syrup works wonders. - Try adding garlic powder or crushed ginger for extra depth. - A splash of lime juice can brighten up the dish beautifully. - Serve the stir-fry in large, deep bowls. This makes it look inviting. - Sprinkle sesame seeds on top for a nice touch and added flavor. - Add lime wedges on the side for a fresh zing. - Chopped cilantro can add a nice herbal note to the dish. Pro Tips Use Fresh Veggies: Opt for fresh vegetables over frozen ones to enhance the flavor and crunch of your stir-fry. Adjust the Spiciness: Start with less sriracha and taste as you go, allowing you to customize the heat level to your preference. Peanut Butter Consistency: If your peanut butter is too thick, warm it slightly in the microwave to make it easier to mix with the sauce ingredients. Garnish for Flavor: Don’t skip the green onions and crushed peanuts; they add a burst of freshness and texture that elevates the dish. {{image_4}} - Vegan option: To make this dish vegan, swap honey for agave syrup. This change keeps the sweetness while making it plant-based. - Gluten-free alternative: Use gluten-free ramen noodles instead of regular ones. You can also use tamari instead of soy sauce to keep it gluten-free. - Alternate vegetables: You can mix and match your veggies. Try using zucchini, bok choy, or mushrooms. Each choice adds a new flavor twist. - Different nut butters: If you're not a fan of peanut butter, try almond butter or cashew butter. They both work well and change the taste slightly. - Scaling the recipe for larger groups: To serve more people, double the ingredients. This stir-fry is easy to scale up without changing the cooking method. - Leftovers and meal prep ideas: This dish keeps well in the fridge. Store it in airtight containers. It makes for a quick lunch or dinner later in the week. To keep your spicy peanut ramen stir-fry fresh, store it in airtight containers. This helps lock in flavors and moisture. You can safely refrigerate it for up to three days. Just make sure it cools down before sealing it. For the best results, reheat stir-fry in a skillet over medium heat. Add a splash of water or broth to help the sauce stay smooth. Stir occasionally until heated through. You want to keep the flavors intact while warming it up. You can freeze the stir-fry if you have leftovers. It stays good in the freezer for up to a month. When you're ready to eat, thaw it overnight in the fridge. Reheat it in a skillet, just like before, to ensure it tastes fresh. To make ramen stir-fry from scratch, follow these simple steps: 1. Cook the ramen noodles in boiling water for 3-4 minutes. Drain and set aside. 2. Heat vegetable oil in a large skillet or wok over medium-high heat. 3. Sauté minced garlic and grated ginger for about 30 seconds. 4. Add sliced bell peppers, snap peas, julienned carrot, and broccoli. Stir-fry for 5-7 minutes. 5. Whisk together creamy peanut butter, soy sauce, sriracha, sesame oil, and honey in a bowl. 6. Mix the drained noodles with the stir-fried veggies and peanut sauce. Toss to coat. 7. Cook for an additional 2-3 minutes until everything is heated through. Yes, you can use leftover vegetables! Here are some great ideas: - Add cooked broccoli, carrots, or spinach. - Use leftover bell peppers, zucchini, or green beans. - Just chop them up and toss them in during the stir-fry step. This is a great way to reduce food waste and add more flavor. To adjust the spice levels, you can use sriracha in different amounts. Here are some tips: - Start with a small amount, like 1 tablespoon. - Taste and add more if you want it hotter. - For less heat, skip the sriracha or use a milder sauce. You can also add chili flakes for an extra kick. This stir-fry keeps well in the fridge for about 3-4 days. Here are some storage tips: - Place leftovers in an airtight container. - Store in the fridge as soon as it cools down. - Reheat in a pan or microwave before eating. Enjoy your tasty meal throughout the week! You now know how to make a delicious ramen stir-fry. We covered the key ingredients, step-by-step cooking methods, and made it easy to adapt for your needs. Remember, cooking should be fun and simple. Use fresh veggies and don’t be afraid to try new flavors. With careful storage and reheating, you can enjoy this meal more than once. Experiment with swaps and variations to keep it exciting. Enjoy your cooking adventure and serve it up with pride!

Spicy Peanut Ramen Stir-Fry

A flavorful stir-fry featuring ramen noodles and a spicy peanut sauce, packed with colorful vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 packs instant ramen noodles
  • 2 tablespoons vegetable oil
  • 1 cup mixed bell peppers, sliced
  • 1 cup snap peas, trimmed
  • 1 unit carrot, cut into matchstick pieces
  • 1 cup broccoli florets
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 0.25 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons sriracha sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • to taste chopped green onions
  • to taste crushed peanuts

Instructions
 

  • Start by bringing a pot of water to a rolling boil. Add the ramen noodles and cook for 3-4 minutes, or until they are tender but not mushy. Drain the noodles in a colander and set aside, allowing them to cool slightly.
  • In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, add the minced garlic and grated ginger. Sauté for about 30 seconds, stirring constantly, until fragrant.
  • Add the sliced bell peppers, trimmed snap peas, julienned carrot, and broccoli florets to the skillet. Stir-fry these vibrant vegetables for approximately 5-7 minutes, or until they become slightly tender while retaining a crisp texture.
  • In a small bowl, whisk together the creamy peanut butter, soy sauce, sriracha sauce, sesame oil, and honey until you have a smooth mixture. If the sauce appears too thick, add a splash of water to achieve your desired consistency.
  • Add the drained ramen noodles to the skillet with the freshly cooked vegetables. Pour the prepared peanut sauce over the noodles and vegetables. Gently toss everything together, ensuring the noodles and veggies are nicely coated with the sauce. Continue to cook for an additional 2-3 minutes, stirring occasionally, until everything is heated through.
  • Once cooked, remove the skillet from heat. Dish out the stir-fry into individual serving bowls. For an appealing finish, sprinkle each bowl generously with chopped green onions and crushed peanuts.

Notes

Consider serving with lime wedges for added flavor.
Keyword peanut, ramen, spicy, stir-fry, vegetables