This one-pot peanut butter ramen is ideal for evenings when you want a warm bowl of noodles and only one pot to wash.
This one-pot peanut butter ramen has become a go-to for busy weeknights. The broth is creamy and nutty from the peanut butter, scented with red Thai curry paste for warmth, and enriched by the chicken that poaches right in the pot. Because the noodles cook in the same broth, every bite is full of flavour. It takes about forty minutes from start to finish and leaves you with only one pot to clean.
I usually top each bowl with blanched broccoli, crushed peanuts and a drizzle of homemade chilli oil for contrast and heat. Once you try this, ordinary instant noodles may never feel the same again.
Jump to section: peanut butter ramen noodles
- Ingredients for Peanut Butter Ramen Noodles
- Frequently Asked Questions
- Richa’s Top Tips
- Storage Tips
- Serving Ideas
- Did You Know?
- Watch Peanut Butter Ramen Noodles Recipe Video
Ingredients for Peanut Butter Ramen Noodles
Chicken breast: Boneless — it poaches in the broth and is sliced before serving.
Peanut butter: The base of the broth; it gives creamy, nutty richness.
Red Thai curry paste: Adds warmth and spice; adjust to taste.
Coconut milk: Rounds out the broth and adds silkiness.
Chicken stock: Homemade or store-bought. Water can be used in a pinch.
Udon noodles: Cooked udon works best because it stays chewy and holds up in the broth.
Garlic: Finely chopped and sautéed at the start for fragrance.
Seasoning: Soy sauce, salt and a touch of sugar to balance the flavours.
Toppings: Blanched broccoli florets, crushed roasted peanuts and chilli oil to finish each bowl.
Oil: Groundnut oil or any neutral cooking oil.
Frequently Asked Questions
Yes. Cashew or almond butter will work but will produce a milder, less pronounced nutty flavour. Smooth peanut butter blends best with the curry paste. Avoid chunky varieties because they won’t melt smoothly into the broth.
Absolutely. Omit the chicken and use vegetable stock. Add firm tofu or extra vegetables such as mushrooms, baby corn and bok choy — the peanut broth is hearty enough to carry the dish without meat.
Yes. Egg noodles, ramen or rice noodles will work; just adjust cooking times. Udon is recommended because its thickness and chewiness hold up well in the rich broth.
Richa’s Top Tips
- Poach the chicken in the broth. Cooking it in the flavored broth allows the meat to absorb the curry and peanut notes while adding extra richness back into the pot.
- Remove the chicken before adding the noodles. Let the chicken rest and cool slightly before slicing into thin strips so it doesn’t overcook while the noodles are finishing.
- Don’t overcook the noodles. Three to four minutes is usually enough. Noodles continue to absorb liquid after cooking, so pulling them slightly early prevents them from going mushy.
- Optional boost: A small spoonful of miso paste stirred into the broth adds an extra layer of savoury depth.
Storage Tips
- Refrigerator: Store broth, chicken and noodles separately in airtight containers for up to two days. Keeping them apart preserves texture since noodles absorb liquid over time.
- Freezing: The broth freezes well for up to two weeks. Cooked noodles and chicken lose texture after freezing, so they’re best made fresh.
- Reheating: Warm the broth on the stove, reheat the chicken gently in a pan or microwave, and loosen noodles under hot water before assembling for the best result.
Serving Ideas
This peanut butter ramen is a complete meal on its own, but it pairs well with simple sides if you want to extend the menu:
- Serve with vegetarian gyoza potstickers for a classic combination.
- Pair with crispy spring rolls for a fuller Asian-style spread.
- Offer a side of egg fried rice to stretch the meal for more people.
Did You Know?
Peanut butter began as a protein-rich paste created for people who couldn’t chew meat. In 1895, Dr John Harvey Kellogg developed a process for a peanut paste intended for patients with dental issues; over the decades it evolved into a widely popular spread.
A warm bowl of noodles can be a comforting end to a long day. I hope this recipe finds a place in your kitchen and your routine. If you make it, feel free to share your bowls on Instagram @my_foodstory — I’d love to see how yours turns out.
Watch Peanut Butter Ramen Noodles Recipe Video
Peanut Butter Ramen Noodles
Ingredients
- 1 tablespoon groundnut or neutral oil
- 100 grams boneless chicken breast
- 2 teaspoons finely chopped garlic
- 3 tablespoons peanut butter
- 3 tablespoons red Thai curry paste
- 1 teaspoon soy sauce
- ½ teaspoon salt
- 1 teaspoon sugar
- 2 ½ cups chicken stock or water
- 200 grams cooked udon noodles
- 200 ml coconut milk
- ½ cup blanched broccoli florets
- 2 tablespoons roasted, peeled & crushed peanuts
- 2 tablespoons chilli oil
Instructions
- Heat oil in a pot, add chopped garlic and sauté briefly until fragrant.
- Add peanut butter, red Thai curry paste, soy sauce, salt and sugar; sauté for a few seconds to combine.
- Pour in chicken stock and simmer for five minutes so the stock absorbs the flavours.
- Add the chicken breast and cook for 10–12 minutes until fully cooked. Remove the chicken and transfer to a plate; when cool enough to handle, slice into thin strips.
- Add the cooked udon noodles to the pot and warm for 3–4 minutes. Use tongs or a slotted spoon to lift and separate the noodles, then set them aside.
- Whisk in the coconut milk until the broth is smooth and combined.
- To serve: place about one cup of noodles in a bowl, top with chicken strips, broccoli, 2–3 ladles of broth, two teaspoons crushed peanuts and 1–2 teaspoons chilli oil. Repeat for remaining servings.
Notes
- Adjust salt to taste. If your stock or soy sauce is already salty, reduce the added salt accordingly.
Nutrition
This article was researched and written by Harita Odedra.