15-minute peanut ramen noodles. A quick and easy weeknight dinner, made with only 8 ingredients! Just ramen noodles with carrots and a simple peanut sauce.

I found my new favorite quick and easy meal. The meal I turn to when my fridge is almost empty and I need something delicious, comforting and nutritious. 15-minute peanut ramen noodles.

All you need is 8 basic ingredients:

• Ramen noodles: These are my favorite ramen noodles. You can also use rice noodles if that’s all you have on hand. Wheat pasta would work in a pinch, but nothing compares to using delicious ramen noodles.
• Carrots: Julienned carrots add a delicious crunch, plus color. You can also use different vegetables.
• Peanut butter: Use a creamy natural peanut butter or one with salt added.
• Soy sauce: I use low-sodium soy sauce. You can use regular soy sauce for more salt.
• Rice vinegar: White vinegar or white wine vinegar will also work.
• Garlic: I love using fresh garlic for the most flavor, but garlic powder also works for a convenient option.
• Lime juice: Or you can use more vinegar.
• Red curry paste: This is optional, but recommended if you have some on hand.

If you don’t have all of these ingredients in your pantry already, you can likely make it work with simple substitutions. I’m sharing a few options and add-ins below.

How to Make 15-Minute Peanut Ramen Noodles:

Ingredient Substitutions and Add-Ins:

• I love to top my bowl with chopped roasted peanuts and green onions for a little extra crunch and flavor, but it’s not necessary.
• Use your favorite ramen noodles. I used these brown rice and millet ramen noodles. They have portions already made, so I just used 3 little portions. Alternatively, you could use other packaged ramen noodles (just don’t use the flavor pack if there is one). Rice noodles will also work if you don’t have ramen noodles on hand.
• The carrots are technically optional. I decided to add them in for color and crunch. I also love to add broccoli and/or red bell peppers. Just add the vegetables a few minutes before the noodles are done cooking to soften them. And avoid adding too much or you will need to make more sauce to compensate. You could also leave the red bell peppers uncooked, as long as you slice them thinly.
• For more protein, add edamame at the same time as the vegetables. Or you can prepare crispy tofu to serve with it if you don’t mind the extra step.
• And finally, the curry paste is something extra that I decided to use. If you don’t usually buy it, just omit it. I don’t always use it! However, I do find it adds some good flavor and spice. For the best results, heat the sauce with the noodles for a few minutes after combining, to bring out the flavors of the curry paste. Also, keep in mind that every curry paste has a different spice level. Adjust the amount to taste. This is the one I use.

More Easy Dinner Recipes You Might Like:

• Coconut Curry Ramen with Crispy Tofu
• 5-Ingredient Avocado Tofu Pasta
• Weeknight Vegetarian Stir Fry
• Sesame Ramen Noodles with Crispy Tofu

Print Pin

4.75 from 4 votes

15-Minute Peanut Ramen Noodles

Vegan peanut ramen noodles, made in 15 minutes with only 8 ingredients! The perfect quick and easy weeknight meal.

Course Main Course

Cuisine Thai

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2

Ingredients

• 3 packages ramen noodles (I used brown rice and millet noodles)
• 1 medium julienned carrot
• Green onions for serving
• Chopped peanuts for serving

Peanut Sauce

• 2 tablespoons creamy peanut butter, natural
• 1 1/2 tablespoon soy sauce, low-sodium
• 1 small garlic clove, finely grated (or 1/4 teaspoon garlic powder)
• 1/2 tablespoon rice vinegar
• 1/2 tablespoon lime juice (or more vinegar)
• 1-2 tablespoons water, as needed to thin
• 1 teaspoon spicy red curry paste (optional)

Instructions

• Bring water to a boil in a medium saucepan. Cook the ramen noodles according to package's instructions. I cooked mine for 4-5 minutes until just cooked. Do not overcook. Add the carrots in the last minute of cooking to soften.
• While the noodles are cooking, prepare the peanut sauce: In a small bowl, whisk together all the ingredients, except for the water. Add water to thin, 1 tablespoon at a time until creamy.
• Once the noodles and carrots are done cooking, strain using a fine mesh sieve and return to the saucepan, away from heat. Stir in the peanut sauce to coat.
• Serve with chopped peanuts and green onions if desired.

Notes

I like to add a teaspoon of curry paste to the sauce, but this is optional. It adds some flavor and spice. 1 teaspoon was just enough for me as I can’t handle a lot of heat. Feel free to omit. If you like spicier food, you can add more to taste. This is the one I use.

I used a julienne peeler for my carrots. Make sure they’re sliced very thinly or use a grater. You don’t want large pieces of carrots.

I also love to add broccoli or red bell peppers for different vegetables. Add them a few minutes before the noodles are done cooking, to soften. Make sure not to add too many vegetables or you will need to add more sauce.

For more protein, I love to add shelled edamame. Just add them at the same time as the vegetables. You can also serve the noodles with crispy tofu.

The packages of Ramen that I use are 70g each. Adjust the number of packages you use accordingly.

If you make these peanut ramen noodles, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!

This post contains affiliate links. I only share products that I trust and recommend. Choosing to use these links helps to support me and this blog. Thank you!