Here’s how you can rustle up a quick and tasty meal in under 15 minutes. While it’s not the latest innovation to put peanut butter in your instant noodles, additions of gochugaru and some pantry staples like garlic, onion, coriander and more will give your ramen the upgrade it needs from a minimal effort recipe to one of delicious comfort food.
- 1 tbsp crunchy peanut butter
- 1 tbsp salt reduced soy sauce
- 2 tsps gochugaru
- 1 small garlic clove, crushed
- 1 green onion
- 2 packets 70 g instant noodle cakes
- 2 tbsps peanut oil
- Fried egg, fresh coriander leaves, toasted sesame seeds and chunks of sliced cucumber, to serve
- Crispy chilli oil, optional for serving
Place peanut butter, soy sauce, gochugaru, garlic and green onion in a serving bowl; stir to combine.
Cook instant noodles cakes following packet instructions. Using tongs, remove the noodles from the water and place directly into the serving bowl with the peanut butter mixture,; toss to combine.
Heat oil and sesame oil in a small saucepan until gently simmering and pour over the noodles.
Serve noodles topped with a fried egg, fresh coriander leaves, toasted sesame seeds and cucumber. Accompany with crispy chilli oil, if desired. Not suitable to freeze.
TIP Gochugaru is a fermented red chilli paste used extensively in Korean cooking. It adds a touch of sweetness and a spicy kick. Adjust the heat by adding more or omitting gochugaru.
TIP For an extra flavour boost, add 1 tbsp of your favourite crispy chilli oil to the sauce mix.