These Ramen Noodles with Creamy Peanut Sauce are perfect for quenching your Asian takeout craving, without leaving the driveway.
When we were in Calgary, we decided to visit the Crossroads Market – a 100,000 square foot market with over 150 vendors showcasing countless flavors, products, and food items from around the world. Christian had landed in Calgary a day before us before we’d gone to Banff, so he’d visited the market prior, and knew it was a must-see (and taste). Our entire vacation at Banff, he couldn’t stop raving about the Dandan Noodles at Eats of Asia inside the Crossroads Market. So, when we had a little over 24 hours in Calgary, we decided we’d head to the market.
We ordered some pork bao (steamed buns) and two noodle dishes, one being the dandan. While it was too spicy for me to indulge in an entire bowl, I could taste the intense flavors, and understand Christians obsession.
That was my [loose] inspiration for this recipe.
Why was it loosely my inspiration? Well, dandan noodles are a Chinese noodle dish consisting of spicy sauce made from preserved vegetables, mustard stems, chili oil, Sichuan pepper, minced pork and scallions. Not quite what I have here… the experience was more so my inspiration than the exact recipe for dandan.
In my quest to making recipes easier, I came up with this noodle dish instead. A hit of garlic and nutty peanuts in each bite, I felt like I was eating at the Asian place down the street.
Seeing as I like to share a mixture of healthy and indulgent recipes, I would classify this one as indulgent, simply because of the Ramen base. The instant Ramen base.
Don’t give me that look…
Come on, it’ll bring back memories of when you were in college and had the munchies at 1AM and all you had was 10,000 packages of instant Ramen, and nothing else. The good ole days.
[Tweet “Creamy peanut sauce envelops these tasty Ramen noodles for homemade Asian takeout!”]
- 1/2 cup peanut butter
- 2 cloves garlic
- 1 tsp ground (or fresh) ginger
- 2 tbsp low sodium soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1/2 tsp hoisin sauce
- 1/4 cup vegetable broth
- 16oz instant Ramen noodles
- *Optional for topping:
- 1 hard-boiled egg
- 1/4 cup fresh cilantro
- 2 scallions, chopped
- 2 tbsp crushed peanuts
- Combine the peanut butter, garlic, ginger, soy sauce, sugar, sesame oil, hoisin in a food processor. Process until well-combined.
- Add in the vegetable broth and process again, until well-combined. If sauce is too thick, add more broth until desired texture is reached.
- Set a medium pot of hot water to boil over medium-high heat.
- When boiling, add in two packages of instant Ramen. Boil for 3-4 minutes, or until noodles are soft.
- Using tongs, remove noodles and place in a large bowl.
- Pour sauce onto noodles and stir together.
[Tweet “Easy Ramen Noodles with a Creamy Peanut Sauce”]
If you’re looking for an Asian-inspired dish on the healthier side, check out my Pineapple ‘Fried’ Cauliflower Rice! (Click the image below for the recipe)
Join the conversation:
Have you ever had a meal on a trip that inspired a recipe you’ve made at home?
What’s one meal you’ve had while traveling that you’ll never forget?
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