Peanut Butter Ramen - Nicky's Kitchen Sanctuary

Most of the time for this quick ramen is spent boiling the eggs, so if you boil them ahead of time, this meal can be ready in as little as 15 minutes! We’re using speedy shortcuts of ramen noodle packets and cooked, sliced deli/sandwich beef to make this a flavourful dinner you can have on the table in no time.

A black bowl filled with ramen with sliced beef, shredded carrots, spring onions, a halved soft-boiled egg, sesame seeds, and chopsticks. The bowl is on a black surface.

Nicky’s Notes

This is one of my favourite and quickest recipes from my Quick and Easy Book. Saucy noodles in a beefy nutty broth, topped with jammy eggs, crunchy vegetables and strips of peppered sliced beef.

I usually have some soft boiled eggs prepped ahead in the fridge, which means this meal can be ready in minutes!

Even if you do have to cook the eggs, it only takes 6 minutes to get them to that lovely gooey yolk stage.

I’ve got some tips below for the perfect soft boiled eggs that also includes a hack for making them easy to peel (it took me 10 years of egg boiling to figure out a method that works every time).

Ingredients for Peanut Butter Beef Ramen

***Full recipe with detailed quantities in the recipe card below***

A wooden board displays labelled ingredients for a peanut butter beef ramen recipe. All ingredients are labelled.

Why use sliced sandwich beef?

Sandwich beef (especially the good stuff from the deli counter) is a great way to add protein to this meal, without having to cook it. You can of course replace with leftover sliced beef or your favourite protein.

Want to replace the beef with something else?

Use your favourite protein if you’re not keen on beef. Shredded rotisserie chicken works great! Or you can go veggie by replacing the beef stock with vegetable stock and swapping out the sliced beef with your favourite vegetarian sandwich-slice alternative (vegetarian-style smoky ham or chicken slices work well).

Abbreviated Recipe

***Full recipe with detailed steps in the recipe card below***

Soft boil the eggs, then cool and peel. Saute garlic and ginger in a little sesame oil with butter. Add in stock, peanut butter, soy sauce, sriracha, rice wine, sugar and white pepper. Stir then add noodles and cook until tender and add sliced beef. Serve topped with julienned carrots, spring onions and sesame seeds and those lovely jammy eggs.

Recipe Tip

How to make the perfect soft-boiled egg for ramen

Take an egg and tap the thicker end gently on a hard surface. You should hear a slight ‘cracking’ sound. We don’t want to actually crack the egg shell, just give it a light fracture. This will help to separate the egg membrane from the shell and make peeling easier later.
Place room temperature large eggs in a medium-sized saucepan (no more than 4 in a pan) and just cover with cold water.
Bring to the boil, then simmer very gently for 6 minutes.
Turn off the heat and place the eggs in a bowl of water with ice for 5 minutes to stop the cooking process.
Carefully peel the eggs before slicing in half. PRO TIP: I like to lightly tap, then roll the boiled egg on the work surface to crack the shell all over before peeling it off.

Most of the cooking time for this recipe is spent boiling the eggs. You can speed up this meal even more by using pre-cooked and peeled eggs, or boiling them ahead. Then peeling a refrigerating them until you want to use them.

A bowl of peanut butter ramen topped with sliced beef, soft-boiled egg halves, shredded carrot, chopped spring onions, sesame seeds, and red chilli flakes, served with chopsticks on the side.

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Watch how to make it

Start by boiling the eggs. Place them in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 6 minutes. After 6 minutes, place the eggs in a bowl of water with ice and allow to cool for 5 minutes.

4 eggs
Peel the eggs (to make things easier, I roll them on the work surface to break the shell all over), then slice in half.
While the eggs are cooking, make the ramen. Heat the oil and butter in a large saucepan over a medium heat until the butter melts. Add the garlic and ginger and fry for 30 seconds, stirring constantly.

1 tablespoon sesame oil, 2 tablespoons unsalted butter, 4 garlic cloves, 2 teaspoons minced ginger
Add the stock, peanut butter, soy sauce, sriracha, rice wine, sugar and pepper. Stir together and bring to the boil.

1.4 litres about 6 cups beef stock, 2 tablespoons smooth peanut butter, 2 tablespoons light soy sauce, 1–2 tablespoons sriracha sauce, 1 tablespoon Chinese rice wine or sherry, 1 tablespoon light brown sugar, ¼ teaspoon white pepper
Add the instant noodles, bring back to the boil, then simmer for 3 minutes, stirring occasionally, to separate the noodles.

3 x 70 g (3 x 2½oz) packets instant noodles (noodles only)
Add the strips of beef and cook for 30 seconds to heat through.

100 g (3½oz) packet cooked peppered beef slices (the type you buy for sandwiches)
Use a set of tongs to divide the noodles between bowls. Ladle over the sauce and beef. Top each bowl with two halves of egg. Garnish the ramen with the spring onions, carrot, sesame seeds and chilli flakes.

5 spring onions (scallions), 1 carrot, 1 teaspoon black and white sesame seeds, 1 pinch of chilli flakes (red pepper flakes)

Get ahead with the eggs and make this dinner even faster!

You can make the eggs a day or two ahead of time. Boil the eggs, then cool and remove the shells. Place in a sealed container, in the refrigerator, and slice in half just before serving.

Make it vegetarian

Replace the beef stock with vegetable stock and replace the sliced beef with your favourite vegetarian sandwich-slice alternative (vegetarian-style smoky ham or chicken slices work well).
Nutritional information is approximate, per serving (this recipes serves 4).

Nutrition information is automatically calculated, so should only be used as an approximation.

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