Microwave peanut butter ramen
Instant noodles tossed in a creamy, tangy peanut sauce with edamame, the viral dorm upgrade that tastes like takeout peanut noodles and costs about a dollar and a quarter.
- 10 min total
- 6 min hands-on
- Anyone can make this
- Serves 1
- About $1.23 a serving
- 620 calories
- Vegan
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 10 minutes.
Ingredients
For 1 servings.
- 1 package ramen noodles, seasoning packet not needed
- ½ cup frozen shelled edamame
- 1½ tbsp peanut butter
- 1 tsp sriracha
- 1 tbsp peanuts (optional)
- 1 green onion, torn into small pieces (optional)
From your pantry
- 2 cups water
- 2 tsp soy sauce
- 1 tsp rice vinegar
- ½ tsp sugar
- 1 pinch garlic powder
Each serving has about 620 calories, 23 g protein, 67 g carbs and 30 g fat, and costs about $1.23 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No sriracha? Hot sauce works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Put the noodle block, edamame and water in a large microwave-safe bowl, set it on a plate, and microwave 3 minutes.
Timer: 3 min
Loosen the noodles with the fork and microwave 1 minute more, until tender.
Timer: 1 min
Dip a mug into the bowl to save about 3 tablespoons of the cooking water, then the rest off, holding the noodles back with the fork.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
the peanut butter, soy sauce, vinegar, sriracha, sugar and garlic powder into the saved water until smooth.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: Hot water melts peanut butter into a silky sauce. If it’s too thick, add another splash from the tap.Pour the sauce over the noodles and edamame and until everything is coated.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Top with the peanuts and green onion and eat right away, before the sauce soaks in.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
