This version was a no for me. Maybe I added too much peanut butter for the amount of noodles, but it tasted like a peanut butter noodle sandwich, and I didn’t want to take more than a few bites.

3 tbsp. soy sauce 1 1/2 tbsp. honey 1 tbsp. sriracha 2 tsp. sesame oil 2 green onions, sliced 2 tbsp. chopped peanuts 1 lime, wedged Water as needed to cook the noodles Directions 1.To a mixing bowl, ...

“In the freezer, I had some leftover Japanese ramen noodles,” Zimmern explains. So he opened up the pantry and grabbed ingredients to make some spicy peanut noodles.

2 teaspoons light brown sugar 3 cloves garlic, minced For the salad: Two 3-ounce packages chicken-flavored ramen noodles 2 cups thinly sliced savoy cabbage 2 cups thinly sliced green cabbage 1 ...

If your pantry is stocked only with those 10-cent packages of ramen, save the seasoning packet for another time, boil the noodles according to the directions, cool, and toss with the sauce.

Once considered an unhealthy student staple, instant noodles have, thanks to a rise in TikTokers sharing their culinary creations, undergone a truly glamorous makeover. No longer deemed the post-pub ...

By Trent Hamm | May 15, 2018, at 11:00 a.m. ... Getty Images Add leftover chicken, soy sauce, frozen veggies or mushrooms to your ramen noodles to create budget-friendly and nutritious meals.

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Then cook the ramen in the boiling water for a few minutes, drain, and pour the peanut mixture on top of the noodles. Mix it all together and top with chopped green onions. Here’s how mine came out.