Quick and easy, these spicy peanut noodles will quickly make it onto your regular meal rotation. Combining ramen noodles with a creamy peanut sauce, some crispy tofu, and perfectly cooked green beans. If you want to serve it up for the kids, simply leave out the sambal, they will love the sweet chili flavor!
Spicy Peanut Noodles with Crispy Tofu and Green Beans
I was lucky enough to receive an advance copy of Ramen For Beginners by Robin Donovan.
This in-depth cookbook is basically the bible when it comes to ramen.
Robin covers everything, from making delicious and complex-flavoured homemade ramen broth, to soy sauce eggs and all the other wonderful toppings you have come to expect on your favourite bowl of ramen.
Although it was hard to choose just one, one of my favorite recipes from the book was this bowl of Spicy Peanut Noodles with Crispy Tofu and Green Beans.
It comes together so quickly and is just bursting with flavor.
Peanut sauce is one of my all time favourite foods, so I had to try putting it on ramen noodles.
This is a yakisoba-style ramen, meaning the noodles are stir-fried in a skillet (after they're cooked according to the package directions) and there is no broth.
What Ingredients Are Needed For Peanut Noodles?
There are so many scrumptious recipes in Robin's book, however I chose to share this one with you today because it comes together so quickly and has so much flavor for such an easy meal.
Plus all of the ingredients are easily found in a regular supermarket.
Winning.
You will need:
- Firm tofu
- No-sugar-added creamy peanut butter
- Thai sweet chilli sauce
- Soy sauce
- Lime
- Sambal Oelek (optional to make it spicy)
- Fresh or frozen green beans
- Ramen noodles (see ingredient notes below re what kind)
- Spring onions
Such a simple list of ingredients, but the final result is just bursting with flavor.
So good.
A Note On Ingredients To Make Spicy Peanut Noodles That Work For You
This is a super versatile dish, and one that is easily made to suit yours and your families personal preferences.
Ramen Noodles
Whether you prefer to buy fresh ramen, dried ramen or instant ramen, this is a dish that will work for you.
Simply cook your ramen of choice according to the package instructions and you will be good to go.
I always have some plain ramen hanging out in the pantry, so that is what I have used in this recipe, and it worked perfectly.
Sambal Oelek
I love spicy food.
My husband and kids do not.
Not to worry, this dish was just as delicious without the addition of the sambal.
I simply served some sambal on the side for myself, and let the sweet chili flavors sing in the main dish for the husband and kids.
It worked a treat.
Tofu
Make sure you buy firm tofu and press out any excess water before cooking.
This ensures you end up with a crispy tofu that holds its shape once cooked with the rest of the ingredients.
You can buy a tofu press if you think it is something you will be using a lot.
Otherwise, simply lay out some paper towels or clean dishcloths above and below your tofu, pop a heavy chopping board or pan on top, and leave until the excess water has come out.
You may have to change the paper towels or dishcloth once or twice depending on how much water the tofu is holding.
Can This Be Made Ahead Of Time?
Spicy peanut noodles definitely work better if they are made and served hot from the wok.
Once they have cooled, the starch from the noodles, combined with the peanut sauce can become gluggy and less appealing.
However, if you want to make ahead of time, or you have some leftovers you would like to serve for lunch the next day, simply loosen the noodles by adding a couple of tablespoonfuls of boiling water and you will be good to go.
Another option is to meal prep all of the different elements, which makes it a super quick meal to pull together when needed:
- Make the sauce and store in a glass jar in the fridge until ready to use (you may want to loosen it up with some hot water if it becomes too thick)
- Press the tofu and cut into appropriate sized chunks, store in an airtight container in the fridge (I wouldn't do this more than one day before serving)
- Top and tail and slice your green beans into the appropriate size and keep stored in an airtight container in the fridge
- Slice the spring onions and keep stored in an airtight container in the fridge
When it comes to the time, simply prepare the meal according to the instructions, but it will be so much quicker with the main elements already prepped and ready to go.
Ramen does not freeze well, I would not recomend freezing this dish.
Need Some More Noodle Dishes?
We love quick and easy noodle dishes, you may want to check these out next:
- Quick Coconut Peanut Noodle Salad
- Crunchy Noodle Salad with Crispy Tofu and Cabbage
- Spicy Pork and Miso Ramen
- Healthy and Quick Beef Chow Fun Recipe
- Instant Pot Lemongrass Beef Brisket Noodle Salad
- Vegetarian Pad See Ew Recipe (Thai Noodles)
And of course, be sure to grab a copy of Robin's beautiful new book Ramen For Beginner's!!
Happy Eating
xx
Spicy Peanut Noodles with Crispy Tofu and Green Beans
Equipment
- Wok
Ingredients
- 2 tbsp cooking oil of choice (I used avocado oil)
- 1 packet of firm tofu excess water pressed out and cut into cubes
- 1 cup warm water
- ½ cup Creamy peanut butter (no sugar added)
- 6 tablespoon Thai sweet chili sauce
- 2 tablespoon soy sauce (or tamari)
- 1 lime juiced
- 1 teaspoon chili paste (like sambal oelek) optional for spicy
- 1 ½ cups fresh or frozen green beans cut into 2-inch pieces
- 2 packages instant ramen noodles cooked according to package instructions (see notes for fresh or dried)
- 4 spring onions both white and green parts thinly sliced
Instructions
- In a large skillet, heat the oil over a medium heat. Add the tofu and cook for 8 minutes, stirring occassionally, until the tofu is browned.
- Meanwhile, in a small bowl, stir together the water, peanut butter, chili sauce, soy sauce, lime juice, and chili paste. Stir to mix.
- Add the green beans to the skillet and then add the peanut butter mixture. Cook for about 5 minutes, stirring occassioanly, until the green beans are tender.
- Add the oodles to the skillet and toss to coat them in the sauce. Cook, stirring occassionally, for about 5 minutes, until heated through.
- Serve immediately, garnished with the spring onions.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
martochka says
This is delicious and comes together quickly. I love it as much as your crisy lemongrass tofu recipe.
Donna says
It's so easy hey! Definitely a fav around here 🙂 Glad you like the lemongrass tofu as well!