Asian peanut noodles are a staple in our home, but this peanut butter ramen takes flavor to a new level. The shrimp topping is marinated in a sriracha-orange marmalade sauce with everyday ingredients (as noted below, this would work great with tofu for a vegetarian option!), and served atop a creamy, saucy, lightly sweet, spicy nest of noodles.
This recipe with photo for peanut butter ramen was shared with us by the Southern Peanut Growers.
This peanut butter ramen was a winning entry in the Peanut Butter Lovers’ annual “PB My Way” recipe contest showcasing all-time favorite peanut butter dishes. As is, this recipe contains a light smattering of red bell pepper and sneaks in some cabbage slaw mix. But if you are feeling bolder with your veggies, swap in broccoli or bok choy and add some julienned carrots.
Special Diet Notes: Peanut Butter Ramen with Spicy Orange Shrimp
By ingredients, this recipe is dairy-free / non-dairy, egg-free, and tree nut-free.
For gluten-free peanut butter ramen, use wheat-free tamari in place of the soy sauce, and swap in your favorite gluten-free noodles. All buckwheat soba would be particularly amazing.
For vegan / plant-based peanut butter ramen, swap in cubed, extra-firm tofu for the shrimp – it will soak up that delicious spicy-orange sauce!
- 1 tablespoon sriracha
- ¼ cup orange marmalade
- 2 tablespoons soy sauce or wheat-free tamari
- 1 tablespoon rice vinegar
- 1 tablespoon grated ginger
- 8 ounces shrimp, peeled and deveined
- 2 tablespoons peanut oil
- ¼ cup diced onion
- ¼ cup diced red bell pepper
- 2 cloves garlic, minced
- ¼ cup full-fat coconut milk, plus extra
- ¼ cup creamy peanut butter
- ¼ cup island teriyaki sauce
- 2 teaspoons crystalized ginger
- 1 teaspoon crushed red pepper flakes (or to taste)
- 2 tablespoons brown sugar or coconut sugar
- 2 (12-ounce) packages ramen noodles, cooked according to package directions
- 1 cup coleslaw mix
- Peanuts, for garnish
- Sliced scallions, for garnish
- In a medium bowl, whisk together the sriracha, marmalade, soy sauce, vinegar and grated ginger. Stir in the shrimp. Refrigerate 20 minutes.
- Heat the oil in a large skillet over medium heat. Add the onion and pepper and saute until tender. Add the garlic and cook 1 minute.
- Reduce the heat to medium-low and add the ¼ cup coconut milk, peanut butter, teriyaki sauce, crystalized ginger, hot pepper flakes and brown sugar. Simmer for 2 to 3 minutes, adding additional coconut milk as needed.
- Reserve ¼ cup of the sauce and add the ramen noodles to remaining sauce.
- In large skillet over medium heat, cook the shrimp 2 to 3 minutes on each side until tender. Move the shrimp to outer edge of pan and cook the coleslaw mix in the center just until it starts to wilt. Add the wilted slaw to the ramen sauce mixture. Add more of the reserved sauce, if needed. Serve topped with the cooked shrimp.