15 Minute Peanut Butter Ramen You Need To Try!
Get ready for a flavor-packed meal in no time! This 15-Minute Peanut Butter Ramen recipe is perfect for busy nights when you crave something delicious yet effortless. With the majority of the time spent boiling eggs, having them prepped in advance will have this scrumptious dish on your table in a flash. We combine quick-cooking ramen with savory ingredients like smooth peanut butter, beef stock, and deli-sliced beef for a satisfying dinner. Garnished with fresh veggies and a kick of sriracha, this ramen will quickly become a favorite! Dive in and discover the rich, comforting flavors that await you!
Watch the video by Kitchen Sanctuary
Recipe Instructions
Most of the time for this quick ramen is spent boiling the eggs, so if you boil them ahead of time, this meal can be ready in as little as 15 minutes! We’re using speedy shortcuts of ramen noodle packets and cooked, sliced deli/sandwich beef to make this a flavourful dinner you can have on the table in no time.
Free printable recipe is available on our site: https://www.kitchensanctuary.com/peanut-butter-ramen/
Ingredients:
4 eggs at room temperature
1 tablespoon sesame oil
2 tablespoons unsalted butter
4 garlic cloves peeled and minced
2 teaspoons minced ginger
1.4 litres about 6 cups beef stock (water plus 4 beef stock cubes is fine)
2 tablespoons smooth peanut butter
2 tablespoons light soy sauce
1–2 tablespoons sriracha sauce
1 tablespoon Chinese rice wine or sherry
1 tablespoon light brown sugar
¼ teaspoon white pepper
3 x 70 g (3 x 2½oz) packets instant noodles (noodles only)
100 g (3½oz) packet cooked peppered beef slices (the type you buy for sandwiches) sliced into thin strips
Toppings
5 spring onions (scallions) chopped
1 carrot peeled and sliced thinly
1 teaspoon black and white sesame seeds
1 pinch of chilli flakes (red pepper flakes)
Instructions
1. Start by boiling the eggs. Place them in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 6 minutes. After 6 minutes, place the eggs in a bowl of water with ice and allow to cool for 5 minutes.
2. Peel the eggs (to make things easier, I roll them on the work surface to break the shell all over), then slice in half.
3. While the eggs are cooking, make the ramen. Heat the oil and butter in a large saucepan over a medium heat until the butter melts. Add the garlic and ginger and fry for 30 seconds, stirring constantly.
4. Add the stock, peanut butter, soy sauce, sriracha, rice wine, sugar and pepper. Stir together and bring to the boil.
5. Add the instant noodles, bring back to the boil, then simmer for 3 minutes, stirring occasionally, to separate the noodles.
6. Add the strips of beef and cook for 30 seconds to heat through.
7. Use a set of tongs to divide the noodles between bowls. Ladle over the sauce and beef. Top each bowl with two halves of egg. Garnish the ramen with the spring onions, carrot, sesame seeds and chilli flakes.
Notes
Get ahead with the eggs and make this dinner even faster!
You can make the eggs a day or two ahead of time. Boil the eggs, then cool and remove the shells. Place in a sealed container, in the refrigerator, and slice in half just before serving.
Make it vegetarian
Replace the beef stock with vegetable stock and replace the sliced beef with your favourite vegetarian sandwich-slice alternative (vegetarian-style smoky ham or chicken slices work well).
Nutritional information is approximate, per serving (this recipes serves 4).
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Video “15 Minute Peanut Butter Ramen You Need To Try!” was uploaded on 12/15/2025 to Youtube Channel Kitchen Sanctuary