Spicy peanut ramen with quick pickled cucumbers is what your college ramen dreamed of being. Fast, easy, and so flavorful, this is a no brainer of a meal for the hardest of days.
For the quick pickled cucumbers:
1/2 cucumber, sliced paper thin
2 tsp rice vinegar
1 tsp granulated sugar
1/2 tsp kosher salt
For the spicy peanut ramen:
2 bricks dry ramen
1 tsp canola oil
1 clove garlic, minced
3 T soy sauce
2 T rice vinegar
1/2 C smooth peanut butter
1 T dark brown sugar
1 tsp toasted sesame oil
1 T chili garlic paste
1/2 C water
Chopped roasted peanuts for garnish
Toss together cucumbers with rice vinegar, sugar, and salt. Massage until sugar is dissolved. Set aside.
Heat canola oil in a large skillet set over medium heat. Saute garlic clove for 30 seconds or until fragrant. Add soy sauce, rice vinegar, peanut butter, brown sugar, sesame oil, chili garlic paste, and water. Whisk until smooth and set aside.
Boil ramen according to package directions. Add noodles to peanut sauce and toss to combine.
Serve with pickled cucumbers and garnish with chopped peanuts.
Don’t use the spice packet that comes with the ramen – it’s full of sodium and weird stuff anyway.
Make sure to have some hot water on hand (beyond the 1/2 cup called for the in recipe) so that you can thin out your sauce as needed.
I like standard issue JIF for this (because that’s what we have around), but feel free to use whatever peanut butter you’d like, keeping in mind that you’ll want to adjust the seasonings to taste to account for added sugars, salt, etc.
Keywords: peanut ramen, spicy peanut ramen, spicy ramen