Super-Simple Homemade Peanut Ramen Noodles
These are SO much better than what you ate in college. Fresh, tasty, and so satisfying.
Servings: 2 servings
Calories: 279kcal
Ingredients
- 1 ½ cups chicken stock or beef, or vegetable
- 2 tablespoons creamy peanut butter
- 1 teaspoon low sodium soy sauce
- 1 teaspoon of fresh minced ginger or ½ teaspoon of dried ginger
- 1 medium carrot shredded
- 1 stalk celery sliced thin
- 3-4 white or baby bella mushrooms sliced
- 1 small head bok choy green leaves and light green stem parts sliced
- 2 ounces dry soba noodles
- optional 1 hard or soft-boiled egg sliced in half
- 1-2 scallions sliced,
Seasoning
- 1 teaspoon Sriracha sauce (optional) or more to taste
- 1 teaspoon low sodium soy sauce (optional) or more to taste
Instructions
- Place the broth or stockin a medium sauce pan, and add the peanut butter, ginger, and 1 teaspoon of the soy sauce. Bring to a boil, stirring constantly to blend the ingredients, and then reduce the heat to a simmer.
- Add all of the vegetables, except the scallions to the broth.
- Add the noodles, breaking them up as needed, so that they are covered with the broth.
- Let the noodles sit in the broth for about 5 minutes, or until they are softened.
- Remove from the heat, and adjust seasonings with Sriracha, and additional soy sauce, if desired.
- Sprinkle the scallions over, and serve with the egg halves on the side.
Notes
If you can't find the low fat Chinese noodles, you can use whole grain spaghetti, buckwheat, or brown rice noodles.
Nutrition
Serving: 0g | Calories: 279kcal | Carbohydrates: 36g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 668mg | Potassium: 605mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5482IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 2mg