In all seriousness, this dish came about because I was craving peanut noodles but like I also really wanted some ramen– so yeah, I’m calling it peanut ramen noodles because its a bit of both! Usually peanut noodles are served cold – or they have a very thick sauce and I do love that rich creamy flavor but I also love the soupy spicy broth that comes from a good ramen!
If you bought some gochujang paste for my Gochujang Noodles recipe- then you’ll get to use up even more of it in this ramen! The paste is spicy, but gets muted down with the peanut butter and broth so I’ve added the addition of a serrano chili in this recipe for heat but you could certainly omit it !
I used these curly noodles but you can buy fresh ramen noodles from a local Asian market if you want! I hope you enjoy this recipe as much as I did!
Happy Eating 🙂
Spicy Peanut Ramen
- 1/2 cup kimchi roughly chopped
- 2 tbsp creamy peanut butter
- 1 cup shiitake mushrooms, sliced
- 4 cups vegetable or chicken broth
- 1.5 tbsp minced garlic
- 1 tbsp soy sauce
- 1 serrano chili, sliced thinly (or less or more on spice preference)
- 2 tsp rice wine vinegar or miring
- 1 tsp minced ginger
- 1/4 cup scallions, finely sliced (white and pale green parts separated from darker green parts)
- 3 tbsp gochujang paste
- 5 oz package curly noodles, cooked according to packet directions
- In a large pot heat 2 tbsp oil over medium heat. Once the oil is hot, add the scallion whites, serrano pepper, ginger, and garlic. (the garlic/ginger will stick if heat is too high). Keep the heat low enough so you can continue to stir and cook the garlic and ginger without it sticking.
- Add the mushrooms and continue to cook until mushrooms are soft.
- Add kimchi, and gochujang paste and continue stirring for a few minutes until the gochujang looks like it's going to start sticking. Add the broth, cilantro, peanut butter, and stir well to incorporate all of the items. Bring to a slow simmer and let simmer for about 15 minutes until the soup is slightly reduced.
- Add the remaining scallions, soy sauce, vinegar, noodles, stir well and serve hot! You can serve with tiny dash of toasted sesame oil or chili oil for additional flavor and spice.
This was delicious! I made it twice already. The second time I blended 3/4 of the soup as I could bite on the ginger and garlic. Blending it gave a delicious smoothness with just enough texture. Next time I will experiment with more veggies.
Thank you for a delicious recipe, Palak. Your recipes never fail me.
What kind of kimchi do you use in this recipe?
Where do you use the rice wine vinegar and soy sauce? Before the broth or afterwards?
Gochujang paste — can that be omitted? That’s the only thing I don’t have on hand.
Hi! I made this today as part of my meal prep, and it was absolutely delicious. It is definitely spicy, so just make sure you do like spice when making this. I went to a ramen spot nearby and bought ramen noodles from them for super cheap. I wanted to know in what step do we add the soy sauce and the rice vinegar? I saw it in the ingredient list but not in the directions. I would say this makes about 3 servings.
Hi, I am making this and noticed your forgot to input when soy sauce and rice wine vinegar goes. Kindly rewrite the recipe thanks.
Do you think it’d be okay to omit kimchi since I don’t have it on hand?
The recipe calls for soy sauce and mirin, but when do we add!!
Didn’t realize until the end that I didn’t use it, so added it then….