Peanut Butter Ramen

Name: Peanut Butter Ramen
Total time: 5 min
Cuisine: Japanese
Ingredients: 1 pack Instant Ramen (Shin Ramen Black); 500 ml Water; 2 Eggs; Leftover cooked chicken; Spring onions; 1 tablespoon Peanut butter (crunchy); Chilli crisp

Serves 1

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Peanut Butter Ramen

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Serves 1

Directions

1Beat two eggs in a bowl.
2Slice the spring onions, keeping the whites and green parts separate.
3Add 500ml of water to a small pot.
4Add all the packets from the ramen to the water.
5Give it a stir.
6Add about a tablespoon of crunchy peanut butter to the pot and break it up.
7Once the water is simmering, add your noodles.
8After about 45 seconds, stir the noodles around to break them up a bit.
9Add your chicken (optional).
10Add the spring onion whites.
11Stir the mixture and slowly pour in the beaten egg.
12Turn off the heat.
13Add about half of your spring onion greens and stir them through.
14Pour the ramen into a bowl.
15Garnish with the rest of the spring onion greens.
16Add a bit of extra chilli crisp.

Ingredients

1 pack Instant Ramen (Shin Ramen Black)
500 ml Water
2 Eggs
Leftover cooked chicken
Spring onions
1 tablespoon Peanut butter (crunchy)
Chilli crisp

Equipment

small potspoonknifechopsticksbowl

Tips

For variations, you can add a tin of canned fish instead of chicken.
The eggs will thicken the sauce and create nice ribbons of egg in the ramen.
Add extra chili crisp for more spice, if desired.
This recipe is packed full of protein and flavor.
It is ready in about 5 minutes, making it a quick and easy meal option.
It's also hot, so be careful when eating it right away.
The creator mentions two options for quick meals when not cooking for someone: Uber Eats or a bowl of instant ramen.
The specific ramen used is Shin Ramen Black, which the creator likes but is not sponsored by.
The spring onion should be sliced, keeping the whites and green parts separate.
Use a large tablespoon of crunchy peanut butter, breaking it up as it dissolves.
Stir the noodles to break them up after about 45 seconds.
Add the spring onion whites and stir while slowly pouring in the egg.
Turn off the heat before adding the spring onion greens.
Garnish with the remaining spring onion greens and extra chili crisp if you like it more spicy.
This recipe is good for a quick meal that is packed with protein and flavor, suitable for when you don't want to cook an elaborate meal.
You can also use canned fish instead of leftover cooked chicken to vary the flavors.
The peanut butter adds a rich and creamy texture to the broth, enhancing the flavor profile.

Peanut Butter Ramen

Serves 1

facebook.com

Peanut Butter Ramen

facebook.com

Serves 1

Directions

1Beat two eggs in a bowl.
2Slice the spring onions, keeping the whites and green parts separate.
3Add 500ml of water to a small pot.
4Add all the packets from the ramen to the water.
5Give it a stir.
6Add about a tablespoon of crunchy peanut butter to the pot and break it up.
7Once the water is simmering, add your noodles.
8After about 45 seconds, stir the noodles around to break them up a bit.
9Add your chicken (optional).
10Add the spring onion whites.
11Stir the mixture and slowly pour in the beaten egg.
12Turn off the heat.
13Add about half of your spring onion greens and stir them through.
14Pour the ramen into a bowl.
15Garnish with the rest of the spring onion greens.
16Add a bit of extra chilli crisp.

Ingredients

1 pack Instant Ramen (Shin Ramen Black)
500 ml Water
2 Eggs
Leftover cooked chicken
Spring onions
1 tablespoon Peanut butter (crunchy)
Chilli crisp

Equipment

small potspoonknifechopsticksbowl

Tips

For variations, you can add a tin of canned fish instead of chicken.
The eggs will thicken the sauce and create nice ribbons of egg in the ramen.
Add extra chili crisp for more spice, if desired.
This recipe is packed full of protein and flavor.
It is ready in about 5 minutes, making it a quick and easy meal option.
It's also hot, so be careful when eating it right away.
The creator mentions two options for quick meals when not cooking for someone: Uber Eats or a bowl of instant ramen.
The specific ramen used is Shin Ramen Black, which the creator likes but is not sponsored by.
The spring onion should be sliced, keeping the whites and green parts separate.
Use a large tablespoon of crunchy peanut butter, breaking it up as it dissolves.
Stir the noodles to break them up after about 45 seconds.
Add the spring onion whites and stir while slowly pouring in the egg.
Turn off the heat before adding the spring onion greens.
Garnish with the remaining spring onion greens and extra chili crisp if you like it more spicy.
This recipe is good for a quick meal that is packed with protein and flavor, suitable for when you don't want to cook an elaborate meal.
You can also use canned fish instead of leftover cooked chicken to vary the flavors.
The peanut butter adds a rich and creamy texture to the broth, enhancing the flavor profile.