Thai Peanut Ramen Noodles Recipe - The Salty Marshmallow (2024)

FAQs

Thai Peanut Ramen Noodles Recipe - The Salty Marshmallow? ›

The main reasons why instant ramen has excessive amounts of sodium are to enhance the flavor and extend the shelf life. Sodium is a cheap way to make food taste better and last longer. But while these might be good arguments for the food manufacturers, they're not ideal for your health.

The main reasons why instant ramen has excessive amounts of sodium are to enhance the flavor and extend the shelf life. Sodium is a cheap way to make food taste better and last longer. But while these might be good arguments for the food manufacturers, they're not ideal for your health.

A lot of major brands add extra salt to their recipes to provide added flavor. This allows them to keep prices down, since using more salt is cheaper than investing in a quality blend of spices and great broth. The end result is a bowl of ramen with way too much sodium.

Spicy Peanut Butter Ramen gives life to boring noodles. Covered in creamy peanut sauce that's sweet and spicy, it's quick, easy, and full of flavor!

In a bowl, combine ramen seasonings, 8 Kewpie Mayo, peanut butter, garlic, spring onion, sesame oil and mix to combine. Pour the hot organic ramen water, add the noodles and give it a final mix.

Though eating instant ramen noodles occasionally won't harm your health, regular consumption has been linked to poor overall diet quality and several adverse health effects.

Adding butter can be a quick fix for a broth lacking in fat and gelatin, two key ingredients in a truly decadent, long-cooked ramen broth. The butter melts, causing the broth to thicken and become slightly creamy; it'll make everything taste just a little more fuller and enrich the flavor with hints of dairy sweetness.

It gives it a delicious Pad Thai flavor with little effort. How much peanut butter to add to ramen? We add 2 tablespoons per packet of ramen but it can be added to taste. Be sure to add enough to give your ramen noodles that creamy texture.

How do you make instant ramen taste more authentic? ›

Add some seaweed for a traditional flavor.

For an authentic twist on instant ramen, Rider suggested adding some seaweed. "A square of salted seaweed can really improve instant ramen," Rider said. "Serve with a soft-boiled egg split lengthwise and lightly fried shiitake mushrooms cooked with garlic."

Peanut butter contributes a nutty flavor and a rich, fatty mouthfeel and, as you might expect, makes the broth thicker. But in many ways, it depends on how the peanut butter is added. It makes a big difference whether it's blended into the broth or fried up with the noodles in a pan.

For a nutty, Thai-inspired ramen hack, cook the noodles according to the instructions but ditch the flavor packet. Instead, whisk together sesame oil, peanut butter, honey, soy sauce, rice vinegar, garlic, and ginger and pour it over the hot noodles. Add chopped scallions and sesame seeds for even more flavor.

The best way to use ramen noodles is to buy the type in a block and avoid using most of the season- ing, since the majority of the salt is in that seasoning pack. Use just 1/2 a teaspoon of the seasoning pack- et to keep the salt down. Reading labels can help you keep lots of salt from getting in your diet.

Lotus Foods Rice Ramen: These noodles are made from organic rice flour and millet or buckwheat. They are gluten-free, vegan and non-GMO. They have less sodium than regular ramen and more fiber2. Mike's Mighty Good Craft Ramen: These noodles are made from organic wheat flour and steamed instead of fried.

You might think that cooking up some instant ramen without the seasoning packet may be healthier for you than the whole package. It turns out, however, that even plain instant ramen noodles sodium levels are quite high. And most of the calories in ramen noodles, in fact, come from carbohydrates and fat.

Indeed, soy sauce and other condiments rich in salt are often used for preparation of ramen. High sodium intake contributes to adverse effects like high blood pressure. Our Centre's study revealed that sodium content of ramen ranged from around 2000- 4000mg per bowl. About half of the sodium content came from the soup.