Description
These spicy ramen noodles are tossed in a bold peanut-sambal sauce that’s creamy, savory, sweet, and just the right kind of spicy. This saucy, no-soup ramen bowl is cozy, satisfying, and weeknight-ready—made with a quick-simmered broth that transforms into a rich, glossy sauce. It’s a spicy ramen noodles recipe you’ll come back to again and again.
Ingredients
for the sauce and noodles
- 1–2 teaspoons neutral oil
- 3–4 shallots, thinly sliced
- 5–6 cloves garlic, thinly sliced
- 4 tablespoons sambal oelek
- 2 tablespoons peanut butter
- 2 tablespoons brown sugar
- 2 teaspoons rice vinegar
- 2 cups vegetable broth
- 7 oz. ramen noodles
for the tofu
- 1 block firm tofu (no need to press)
- 1 tablespoon dark sesame oil, divided
- 2 teaspoons soy sauce
to serve
- any variety of vegetables, such as snow peas, mushroom, baby corn, bok choy, carrots, or bean sprouts
- sesame seeds
- sliced scallions
- fresh cilantro
- lime wedges
- chopped peanuts
- chili crisp or a drizzle of sriracha (optional)
- see post for more toppings and mix-in ideas
Instructions
- Sauté the aromatics: Heat 1–2 teaspoons of neutral oil in a medium saucepan over medium heat. Add the sliced shallots, stir to coat, and sauté for about 4 minutes, lowering the heat if they start to brown.
- Build the sauce: Add the garlic and cook for 2–3 more minutes, until soft but not browned. Stir in the sambal oelek, then add the peanut butter and gently stir until melted. Stir in the brown sugar and rice vinegar.
- Simmer the broth: Increase the heat to medium-high, pour in the vegetable broth, and bring the mixture to a full simmer. Once it reaches a simmer, remove from the heat and let it cool slightly.
- Sear the tofu: Preheat a large cast-iron pan over medium-high heat. Add half of the sesame oil and sear the tofu on both sides until golden.
- Season the tofu: Whisk together the rest of the sesame oil and soy sauce in a small bowl. Remove the pan from the heat. Drizzle it over the tofu, letting it sizzle a bit.
- Cook the noodles: Boil the ramen noodles according to the package instructions, then drain.
- Assemble the bowls: Toss the cooked noodles with the sauce until evenly coated. Divide between two bowls and top with the tofu.
- Garnish and serve: Add your favorite vegetables and toppings, such as snow peas, mushrooms, baby corn, bok choy, carrots, or bean sprouts. Finish with sesame seeds, scallions, cilantro, lime wedges, chopped peanuts, or a drizzle of chili crisp. Serve immediately.
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The noodles will absorb more sauce over time, so they’ll be a little softer but still delicious.
- Reheating: Reheat gently in a pan or microwave with a splash of vegetable broth or water to loosen up the sauce. Stir well to coat the noodles and tofu evenly.
- Make it gluten-free: Use gluten-free ramen (rice-based varieties work great) and swap in tamari for soy sauce.
- Spice level: You can dial the heat up or down by adjusting the amount of sambal. For a milder version, start with 2 tablespoons and taste before adding more.
- Tofu tips: No need to press the tofu for this recipe—pan searing gives it a nice crisp edge and the sesame-soy toss adds flavor fast.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Seared, Boiled, Sauteed
- Cuisine: American, Asian