Pantry Saver Peanut Butter Ramen with Frozen Veg

• 2 cups frozen mixed vegetables
• 2 packets ramen noodles (discard the seasoning packets)
• 2 tablespoons creamy peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon sriracha (optional)
• 2 tablespoons water
• 1 tablespoon sesame seeds (for garnish)
• Chopped green onions (optional, for garnish)

Steps

1. 1 Bring a medium pot of water to a boil.
2. 2 Add the frozen vegetables and cook for 2 minutes.
3. 3 Add the ramen noodles, breaking them into smaller pieces if necessary, and cook according to package instructions.
4. 4 While the noodles cook, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, garlic, sriracha (if using), and water in a small bowl until smooth.
5. 5 Drain the noodles and vegetables, then return them to the pot.
6. 6 Pour the peanut sauce over the noodles and vegetables, stirring to combine and coat evenly.
7. 7 Sprinkle with sesame seeds and chopped green onions if desired.
8. 8 Serve immediately and enjoy!

Equipment

• Medium pot
• Strainer

Variations

• Add a soft-boiled egg for extra protein.
• Toss in some tofu or chicken for a heartier meal.

Substitutions

• Use almond butter in place of peanut butter for a nut-free option.
• Swap soy sauce for tamari to make it gluten-free.

Pairings

• Serve with a refreshing cucumber salad.
• Pair with a light Asian pear juice.

Nutrition

Tips

• For extra heat, add more sriracha to taste.
• Feel free to use any frozen vegetables you have on hand.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat with a splash of water to maintain creamy texture.

Freezing: This dish does not freeze well due to the texture of the ramen noodles.

Serving Suggestions

• Serve with a side of crispy wonton chips for extra crunch.
• Pair with a simple Asian-inspired slaw.

FAQ