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For my Thai Peanut Ramen Stir Fry, you will need: - 200g ramen noodles - 200g broccoli florets - 1 red bell pepper, sliced - 1 carrot, julienned - 1 cup snap peas - 1 cup bean sprouts - 2 green onions, chopped - 2 tablespoons vegetable oil - 3 tablespoons creamy peanut butter - 2 tablespoons soy sauce - 1 tablespoon hoisin sauce - 1 tablespoon lime juice - 1 teaspoon sesame oil - 1 clove garlic, minced - 1 teaspoon grated ginger - Crushed peanuts and cilantro for garnish Using fresh ingredients makes a big difference. Look for bright green broccoli and crisp snap peas. Choose firm bell peppers and vibrant carrots. Fresh vegetables add crunch and flavor. For the best taste, use high-quality peanut butter. The creaminess enhances the sauce. Fresh lime juice gives a zesty kick. Always check the expiry dates on sauces too. If you're allergic to peanuts, try almond or sunflower butter. For a gluten-free meal, choose gluten-free ramen and tamari instead of soy sauce. Prefer less heat? Skip the ginger. You can swap veggies based on what you like. Try zucchini or mushrooms for a twist. If you want more protein, add tofu or chicken. Adjust the recipe to fit your tastes and needs. {{ingredient_image_1}} First, take 200 grams of ramen noodles. Boil water in a pot. Add the noodles and cook as the package says. This usually takes about 3 to 5 minutes. Once they are soft, drain them and set them aside. Make sure they are not too mushy. Next, grab a large skillet or a wok. Heat 2 tablespoons of vegetable oil on medium-high. When the oil is hot, add 1 clove of minced garlic and 1 teaspoon of grated ginger. Sauté these for about 30 seconds. You want them to smell nice but not burn. Now, add the veggies! Toss in 200 grams of broccoli florets, 1 sliced red bell pepper, 1 julienned carrot, and 1 cup of snap peas. Stir-fry these for 3 to 5 minutes. You want them to be tender but still crisp. This keeps the colors bright and the crunch intact. While the veggies cook, mix your sauce. In a small bowl, whisk together 3 tablespoons of creamy peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, 1 tablespoon of lime juice, and 1 teaspoon of sesame oil. This makes a smooth, tasty sauce that brings everything together. After your veggies are ready, it's time to add the ramen. Place the cooked noodles in the skillet with the veggies. Pour your peanut sauce over everything. Toss it for 2 to 3 minutes. Make sure the noodles get fully coated. Finally, add 1 cup of bean sprouts and 2 chopped green onions. Cook for another minute, then remove from heat. Serve your stir-fry hot, garnished with crushed peanuts and fresh cilantro. Add lime wedges on the side for extra zing. Enjoy your colorful and tasty meal! To cook ramen perfectly, follow the package directions. Boil water in a pot. Add the noodles and stir gently. Cook for 3 to 5 minutes. Test the noodles for doneness. They should be soft but still firm, known as al dente. Drain the noodles and rinse them under cold water. This stops cooking and keeps them from getting mushy. Feel free to mix and match your veggies! Broccoli, bell peppers, and carrots work well. Snap peas add a nice crunch. You can also use mushrooms, spinach, or zucchini. Just chop them into bite-sized pieces. Remember to keep the cook time in mind. Softer veggies need less time, while firmer ones need a bit longer. Stir-frying is quick and fun! Start with a hot skillet or wok. Add oil and let it heat up. Then, toss in garlic and ginger for flavor. Next, add your veggies in batches. This helps them cook evenly. Keep stirring to prevent burning. Once the veggies are bright and tender, add the noodles and sauce. Toss everything well for a flavorful mix! Pro Tips Use Fresh Vegetables: Fresh vegetables not only enhance the flavor but also add vibrant colors to your dish, making it more visually appealing. Adjust the Spice Level: If you enjoy some heat, consider adding chili flakes or Sriracha to the peanut sauce for an extra kick. Perfect Your Peanut Sauce: For a creamier sauce, warm the peanut butter slightly before mixing it with the other ingredients. This will help it blend more smoothly. Garnish Generously: Don’t skimp on garnishes like crushed peanuts and cilantro; they add texture and freshness that elevate your dish. {{image_2}} You can switch up the protein in your Thai Peanut Ramen Stir Fry. Tofu is a great choice for a plant-based meal. It soaks up flavors well and adds a nice texture. Just cube the tofu and sauté it until golden. For meat lovers, chicken works well too. Cut it into bite-sized pieces and cook it until no longer pink. Shrimp is another option, adding a sweet and briny taste. Just make sure to cook shrimp until they turn pink and opaque. To make this dish vegan, focus on your protein. Use tofu or skip the meat entirely. Check your sauces too. Some hoisin sauces contain animal products. Look for a vegan version or make your own. You can blend soy sauce, maple syrup, and a bit of vinegar to mimic hoisin sauce. This keeps the dish plant-based and just as delicious. Feel free to get creative with sauces! If you want more heat, add sriracha or chili paste to the peanut sauce. For a sweeter twist, honey or maple syrup can balance the flavors nicely. You can also try adding coconut milk for a creamy texture. This will make the sauce rich and smooth. Experiment with different sauces to find your favorite flavor profile! After enjoying your Thai Peanut Ramen Stir Fry, let any leftovers cool down. Use an airtight container to keep them fresh. Store in the fridge for up to three days. This helps maintain the flavors and texture of the dish. When you're ready to eat the leftovers, heat them in a skillet over medium heat. Add a splash of water or broth to keep the noodles moist. Stir often to heat everything evenly. You can also use the microwave. Just cover the bowl with a microwave-safe lid. Heat for about one to two minutes, stirring halfway through. If you want to save some for later, you can freeze the stir fry. Place cooled portions in freezer-safe bags. Try to remove as much air as you can before sealing. This helps prevent freezer burn. You can freeze it for up to one month. When you’re ready to eat, thaw in the fridge overnight and reheat as mentioned above. You can use almond butter or sunflower seed butter. Both options give a nice taste. You can also try tahini, but it has a different flavor. Just make sure to check for allergies if you share the meal. Yes, you can! Use gluten-free ramen noodles. Check the soy sauce for gluten-free options, too. Tamari is a great choice for those who need it. Enjoy this dish without worry. Add a splash of chili sauce for heat. You can also mix in fresh herbs like basil or mint. A sprinkle of lime zest adds brightness. Don't forget to taste as you go! Feel free to get creative! Zucchini, bell peppers, or mushrooms work well. You can also add spinach or bok choy for greens. The key is to keep them colorful and crisp. This stir fry lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Just reheat it on the stove or in the microwave when ready to eat. This blog post covered how to make delicious ramen. We looked at fresh ingredients, step-by-step cooking, and easy tips. You can customize your ramen with veggies, proteins, and sauces. Storing leftovers is simple, and I answered common FAQs. Enjoy your ramen journey! You have the tools to make it great. Happy cooking!

Thai Peanut Ramen Stir Fry

A delicious and quick stir fry featuring ramen noodles, fresh vegetables, and a creamy peanut sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 2

Ingredients
  

  • 200 g ramen noodles
  • 200 g broccoli florets
  • 1 whole red bell pepper, sliced
  • 1 whole carrot, julienned
  • 1 cup snap peas
  • 1 cup bean sprouts
  • 2 whole green onions, chopped
  • 2 tablespoons vegetable oil
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • to taste none crushed peanuts for garnish
  • to taste none cilantro for garnish

Instructions
 

  • Cook the ramen noodles according to package instructions. Drain and set aside when done.
  • In a large skillet or wok, heat vegetable oil over medium-high heat.
  • Add minced garlic and grated ginger to the hot oil and sauté for about 30 seconds until fragrant.
  • Toss in the broccoli florets, sliced bell pepper, julienned carrot, and snap peas. Stir-fry for 3-5 minutes until the vegetables are tender yet crisp.
  • In a small bowl, whisk together peanut butter, soy sauce, hoisin sauce, lime juice, and sesame oil until smooth.
  • Add the cooked ramen noodles to the skillet with the vegetables and pour the peanut sauce over everything.
  • Toss everything together for an additional 2-3 minutes until the noodles are heated through and evenly coated with the sauce.
  • Stir in the bean sprouts and chopped green onions, cooking for another minute.
  • Remove from heat and plate the stir-fry.

Notes

Serve hot and garnish with crushed peanuts, fresh cilantro, and lime wedges.
Keyword peanut sauce, ramen, stir fry, vegetables