Thai Peanut Ramen Noodles Recipe - The Salty Marshmallow (2024)

FAQs

Why is packaged ramen so salty? ›

Instant noodles contain higher levels of salt than ordinary noodles to help improve texture and reduce cooking time. In addition, salt is heavily present in the seasoning sachets provided.

A lot of major brands add extra salt to their recipes to provide added flavor. This allows them to keep prices down, since using more salt is cheaper than investing in a quality blend of spices and great broth. The end result is a bowl of ramen with way too much sodium.

Published: Feb 29, 2024 by Shane Martin · This post may contain affiliate links. Spicy Peanut Butter Ramen gives life to boring noodles. Covered in creamy peanut sauce that's sweet and spicy, it's quick, easy, and full of flavor! Soy-free and gluten-free options are included as well.

Bring a large pot of water to a boil over medium-high. Meanwhile, whisk together peanut butter, soy sauce, gochujang, and sesame oil in a large heatproof bowl; set aside. Add ramen noodles to boiling water; cook until just cooked through, about 3 minutes. Drain, reserving 1 cup cooking water.

Ramen is not inherently unhealthy, but the flavor packet provided in instant ramen does contain high amounts of sodium. Diets high in sodium are associated with an increased risk of developing high blood pressure, a leading cause of stroke and heart disease, according to the Centers for Disease Control and Prevention.

Typically, a shio broth is made with chicken or pork base. You can identify this broth both by it's extremely salty flavor, as well as it's clear yellow coloring. Often, shio ramen contains quite a lot of seaweed. If you have issues with sodium, this would be the ramen to avoid.

Adding butter can be a quick fix for a broth lacking in fat and gelatin, two key ingredients in a truly decadent, long-cooked ramen broth. The butter melts, causing the broth to thicken and become slightly creamy; it'll make everything taste just a little more fuller and enrich the flavor with hints of dairy sweetness.

Satay sauce, also known as Peanut Sauce, Bumbu Kacang or Sambal Kacang is an Indonesian sauce made from ground roasted or fried peanuts, widely used in cuisines worldwide.

For a nutty, Thai-inspired ramen hack, cook the noodles according to the instructions but ditch the flavor packet. Instead, whisk together sesame oil, peanut butter, honey, soy sauce, rice vinegar, garlic, and ginger and pour it over the hot noodles. Add chopped scallions and sesame seeds for even more flavor.

Why do people add peanut butter to noodles? ›

Peanut butter contributes a nutty flavor and a rich, fatty mouthfeel and, as you might expect, makes the broth thicker. But in many ways, it depends on how the peanut butter is added. It makes a big difference whether it's blended into the broth or fried up with the noodles in a pan.

Simple Add-ins. Quickly upgrade the flavor of any bowl of ramen by stirring in miso paste, chili bean sauce, Thai curry paste, Japanese curry powder, fish sauce, or vinegar. If it's a salty condiment, omit about half of the seasoning packet.

Use bone broth or beef or chicken broth. Much less sodium. Or water with low sodium soy sauce. Or your own salt & pepper is still way less sodium than those packets.

Sure, it makes them tasty enough for you to choke them down, but that little seasoning packet is one big sodium bomb. A diet high in sodium can raise blood pressure and increase the risk of heart disease and stroke. One package of instant ramen contains roughly 88 percent of an adult's recommended daily sodium value.

The best way to use ramen noodles is to buy the type in a block and avoid using most of the season- ing, since the majority of the salt is in that seasoning pack. Use just 1/2 a teaspoon of the seasoning pack- et to keep the salt down. Reading labels can help you keep lots of salt from getting in your diet.

Tonkotsu ramen has the least amount of sodium

And the noodles have 1.8 grams of sodium. So it will be 2.7 grams of sodium when you eat the ramen noodles and drink one quarter of the tonkotsu soup.