Name: Ramen Noodles with Spicy Peanut Butter and Pork
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Korean-Inspired
Ingredients: 2 oz packages instant ramen noodles, seasoning packets discarded; 1 lb pork loin, thinly sliced; 3 tbsp creamy peanut butter; 2 tbsp soy sauce (low-sodium preferred); 2 tsp sriracha (adjust to taste); 1 tbsp sesame oil; 1 red bell pepper, thinly sliced; 3 green onions, sliced (white and green parts separated); 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 1/4 cup crushed peanuts (for garnish); 1 tbsp vegetable oil; 1/4 cup water or chicken broth; 1 tsp sesame seeds (optional, for garnish)

This vibrant dish combines tender pork, creamy peanut butter, and a fiery kick, transforming instant ramen into a gourmet dinner. The rich, nutty sauce clings to chewy noodles, while fresh veggies add crunch. Perfect for a cozy night, it’s quick, budget-friendly, and bursting with bold Asian-inspired flavors.

Why You’ll Love This Recipe

This Ramen Noodles with Spicy Peanut Butter and Pork recipe is a game-changer for busy weeknights or when you’re craving something indulgent yet simple. It elevates humble instant ramen into a restaurant-worthy meal with minimal effort. The creamy peanut butter sauce, infused with spicy chili and savory soy, creates a luscious coating for the noodles, while tender pork adds satisfying protein. Fresh vegetables like bell peppers and green onions bring color and crunch, making every bite a delightful mix of textures and flavors. It’s customizable, budget-friendly, and ready in under 30 minutes, perfect for both novice cooks and seasoned foodies looking for a quick, flavorful dinner.

Recipe Tips and Tricks

Toast the peanuts: Lightly toasting peanuts before adding them as a garnish enhances their nutty flavor and adds crunch.
Control the spice: Adjust the sriracha or chili paste to your heat preference; start small and taste as you go.
Don’t overcook the noodles: Cook ramen just until al dente to avoid mushy texture; they’ll soak up the sauce better.
Use a wok: A wok’s high sides make tossing the noodles and sauce easier, ensuring even coating.
Prep ahead: Slice veggies and pork in advance to make this a 15-minute meal on busy nights.

Yield: Serves 4

Ramen Noodles with Spicy Peanut Butter and Pork

Spicy peanut butter ramen with tender pork and crisp veggies—quick, bold, and perfect for a flavorful dinner.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

2 oz packages instant ramen noodles, seasoning packets discarded
1 lb pork loin, thinly sliced
3 tbsp creamy peanut butter
2 tbsp soy sauce (low-sodium preferred)
2 tsp sriracha (adjust to taste)
1 tbsp sesame oil
1 red bell pepper, thinly sliced
3 green onions, sliced (white and green parts separated)
2 cloves garlic, minced
1 tsp fresh ginger, minced
1/4 cup crushed peanuts (for garnish)
1 tbsp vegetable oil
1/4 cup water or chicken broth
1 tsp sesame seeds (optional, for garnish)

Instructions

Boil the noodles: Bring a pot of water to a boil and cook ramen noodles for 2–3 minutes until al dente. Drain and set aside, tossing with a drizzle of sesame oil to prevent sticking.
Prepare the sauce: In a small bowl, whisk together peanut butter, soy sauce, sriracha, and water or broth until smooth. Adjust sriracha for desired spice level. Set aside.
Season the pork: Lightly season pork slices with a pinch of salt and pepper. For extra flavor, marinate in 1 tbsp soy sauce for 5 minutes if time allows.
Heat the wok: Add vegetable oil to a large wok or skillet over medium-high heat. Swirl to coat the pan evenly.
Cook the pork: Add pork slices to the hot wok, spreading them out. Cook for 3–4 minutes, stirring occasionally, until browned and cooked through. Remove and set aside.
Sauté aromatics: In the same wok, add sesame oil, garlic, ginger, and the white parts of green onions. Sauté for 1 minute until fragrant.
Add veggies: Toss in the bell pepper slices and stir-fry for 2–3 minutes until crisp-tender, keeping their vibrant color.
Combine ingredients: Return pork to the wok, add cooked noodles, and pour in the peanut butter sauce. Toss everything together for 2 minutes until evenly coated and heated through.
Garnish: Sprinkle with crushed peanuts, green onion tops, and sesame seeds for a nutty, colorful finish.
Serve immediately: Divide into bowls and enjoy while hot, savoring the spicy, creamy, and savory flavors.

Notes

Adjust sriracha gradually to avoid overpowering the dish; taste the sauce before adding to the noodles.
For a creamier texture, add an extra tablespoon of peanut butter or a splash of coconut milk.
Use a non-stick wok or skillet to prevent the sauce from sticking during tossing.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 441Total Fat 28gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 18gCholesterol 92mgSodium 1025mgCarbohydrates 11gFiber 2gSugar 4gProtein 37g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Ramen noodles: Instant ramen packets are affordable and quick; discard the seasoning packet or save for another use.
Pork: Thinly sliced pork loin or shoulder works best for quick cooking and tenderness; marinate briefly for extra flavor.
Peanut butter: Creamy, unsweetened peanut butter provides a rich, velvety base; natural peanut butter adds depth but may separate slightly.
Sriracha: This chili sauce brings heat; substitute with gochujang for a deeper, fermented spice.
Soy sauce: Low-sodium soy sauce balances saltiness while enhancing umami; tamari is a great gluten-free alternative.
Bell peppers: Red or yellow peppers add sweetness and crunch; choose firm, vibrant ones for freshness.
Green onions: These add a fresh, sharp bite; use both white and green parts for flavor and garnish.
Garlic and ginger: Fresh is best for bold aroma; mince finely to distribute flavor evenly.

Variations and Substitutions

For dietary needs or flavor twists, this recipe is highly adaptable. Swap pork for chicken, tofu, or shrimp for a different protein; tofu absorbs the sauce beautifully for a vegetarian option. If peanut allergies are a concern, use almond butter or tahini, though the flavor will shift slightly. For a gluten-free version, use rice noodles and tamari instead of soy sauce. Add veggies like shredded carrots, snap peas, or bok choy for extra color and nutrition. For a milder dish, reduce sriracha or use a sweet chili sauce. Crushed cashews or sesame seeds can replace peanuts for garnish.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled, so reheat gently with a splash of water or broth to loosen it. Microwave in 30-second intervals, stirring between, or reheat in a skillet over low heat. Freezing is not recommended, as the noodles may become mushy and the sauce may separate.