Chili Crisp Ramen Noodles

These tender ramen noodles are laced with a fiery, peanutty sauce that features caramelized chilies, garlic, onions, and fermented soybeans.

Course Appetizer, Main Course, Side Dish

Cuisine American, Asian

Diet Vegetarian

Keyword chili crisp, fermented soybeans, instant ramen, ramen noodles, soybeans

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 332kcal

2 tablespoons chili crisp or more/less to taste
1 tablespoon creamy peanut butter
2 tablespoons soy sauce or tamari sauce
2 teaspoons rice vinegar regular or seasoned
1 teaspoon brown sugar
1 teaspoon sesame oil
3 3-ounce packets ramen noodles, seasoning packets discarded (or save them for another use)
Salt and freshly ground black pepper
Sliced green onions for serving optional
Toasted sesame seeds for serving optional

In a large bowl, combine the chili crisp, peanut butter, soy sauce, rice vinegar, brown sugar, and sesame oil. Whisk to combine. Set aside.
Cook the ramen noodles according to the package directions. Drain and add the noodles to the bowl with the other ingredients. Toss to coat. Season to taste with salt, pepper, and more chili crisp if desired.
Top with green onions and sesame seeds (if using) and serve.