Miso Peanut Butter Noodles
Dinner / Recipes

Miso & Peanut Butter Ramen Noodles

bakesbymeguk1 Comment

This is one of my all time favourite recipes that I’ve created. When I finally got this recipe spot-on, I knew I’d created something great. So great that I made another bowl of if for breakfast the next day… And then again for dinner later that week… This dish combines miso, peanut butter & mushrooms for a rich, thick sauce that really packs an umami punch. My favourite way to have this is with sausage & a jammy boiled egg, but this can easily be made veggie by swapping the sausage for a different protein & the beef stock for veg stock, and vegan by removing the egg! The ultimate upgrade for your packet ramen. Speaking of packet ramen, you can use whichever brand you like for this dish. I use Chapaghetti because I love the thickness of the noodle (slightly thicker than your average packet ramen). I cannot stress enough how much you need to try this recipe – you will not be disappointed.

Miso & Peanut Butter Ramen Noodles

Serves 1 | 20 Mins Prep + Cooking

Ingredients

1 packet instant ramen noodles (I use Chapaghetti)

1.5tbsp chunky peanut butter (my fave is Manilife Deep Roast)

1.5tbsp white miso paste

2tsp soy sauce

1/2tsp beef stock concentrate

150g Chestnut mushrooms, sliced ~0.5cm thick

1 large garlic clove, minced

A handful of parsley, finely chopped

1 egg

Optional: 1 sausage, removed from casing

Method

  1. Boil the egg for 7 mins, once cooked set aside in a bowl of iced water until ready to use.
  2. Heat a small frying pan medium high heat adding ~1tsp olive oil. Break the sausage meat into chunks and flatten slightly. Fry for a minute or two (depending on how hot the pan is) on each side until caramelised and cooked through. Set aside until ready to use.
  3. Add the mushrooms to the same frying pan, add a little more oil if it’s too dry, and fry until all the water has been released, has evaporated and the mushrooms are starting to brown.
  4. Add your crushed garlic and fry, stirring often, until fragrant.
  5. Next add the miso, peanut butter, soy sauce, stock & enough water so that once the noodles are added, they will be submerged. Stir this until well combined & smooth apart from the mushrooms.
  6. Bring this mix to the boil & add the noodles. Cook this, stirring frequently, until the noodles are cooked through and the sauce has reduced and thickened to the texture of thick double cream.
  7. While this is cooking, roughly chop the sausage into mouth-sized chunks. Peel and half the egg.
  8. Once the noodles are cooked, stir through the parsley. Serve in a bowl with the egg & sausage on top.

Note: If you don’t have stock concentrate, swap the water for stock of your choice

Veggies/Vegans: Make this dish veggie by swapping the sausage for a protein of your choice & swapping the beef stock for veg stock. Omit the egg to make it vegan

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