Ramen Noodle Peanut Bread Recipes

PEANUT BUTTER RAMEN

Steps:

• In a large stockpot set over medium-high heat, cook the ramen according to the package directions, then drain and set aside.
• Heat 2 tablespoons of the oil in a high-sided medium skillet over medium heat. Add the veggie medley and then the peanut butter, chili sauce, soy sauce, lime juice, green onion, red pepper flakes and the remaining 2/3 cup olive oil. Cook, whisking, until the peanut butter is melted and the oil is incorporated, 3 to 5 minutes. Add the drained noodles and the chicken, and toss to coat. Cook until heated through, 3 to 5 minutes.
• Transfer to a large serving dish and serve warm.

THAI PEANUT RAMEN NOODLES

Steps:

• Cook the ramen noodles according to package directions (without the spice packet). Drain and set aside.
• In a medium bowl whisk together the peanut butter, soy sauce, chili sauce, sesame oil, and honey.
• Pour the sauce over the noodles and toss to coat.
• Serve topped with sliced green onions and crushed peanuts if desired.

EASY RAMEN PEANUT PASTA

Steps:

• Stir peanut butter, vegetable oil, vinegar, soy sauce, garlic, sugar, and cayenne pepper together in a bowl until smooth.
• Bring a pot of water to a boil. Cook ramen noodles in boiling water until tender yet firm to the bit, about 3 minutes; drain and transfer noodles to a bowl. Pour peanut butter sauce over the noodles and toss to coat. Stir cucumber and green onion into the noodle mixture; garnish with cilantro and peanuts.

30 MINUTE THAI PEANUT CHICKEN RAMEN

Steps:

• 1. In the bowl of the instant pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Cover and cook on high pressure for 10 minutes.2. Once done cooking, use the natural or quick release and release the steam. 3. Set the Instant pot to sauté. Shred the chicken, it should fall apart. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft. 4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!
• 1. In a large soup pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily.2. Once done cooking, shred the chicken.3. Bring the soup to a boil over high heat. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!

RAMEN NOODLE PEANUT BREAD

Steps:

• Boil two cups of water.
• Remove from heat and add Ramen noodles and let noodles soak for 2 minutes. Do not use the seasoning packet.
• Strain water from noodles and blot dry with a paper towel.
• Place noodles on a cutting board and cut cross wise until noodles are all about 1" long.
• Preheat oven to 350 degrees F.
• In a bowl use an electric mixer to mix flour, sugar, nutmeg, baking powder, vanilla, egg, milk, and cottage cheese together until well blended.
• Fold in Ramen noodles and mix well with spoon.
• Add 1/2 cup chopped peanuts into batter.
• Grease inside of baking dish with pat of margarine.
• Pour batter into 2-quart square baking dish.
• Sprinkle remaining peanuts over uncooked batter.
• Bake for 50-60 minutes or until inserted toothpick in middle comes out clean.
• Cooking time does not include boiling water.
• (Serve with or without butter).