Quick Peanut Butter Ramen with Dumplings

Name: Quick Peanut Butter Ramen with Dumplings
Cook time: 10 min
Total time: 10 min
Ingredients: 7 Dumplings, frozen; 1 pack of Instant Ramen; 1 Spring Onion, whole; 1 tbsp Peanut Butter; Some Chili Crisp, for garnish; Some Water, for boiling

This speedy ramen bowl turns frozen dumplings and instant noodles into a creamy, savory meal with almost no prep. Peanut butter melts into the broth for a rich, nutty sauce, while spring onion and chili crisp add freshness and heat. It’s a simple one-pot dinner that comes together fast and feels a little more special than standard instant noodles.

This speedy ramen bowl turns frozen dumplings and instant noodles into a creamy, savory meal with almost no prep. Peanut butter me... Show more

By Andy Cooks · Original recipe

Health Grade

D · Occasional

Time

10 min

Price

1,52 €

Calories

737 kcal

vegetarian

quick

easy

one pot

Method

Boil the water

Fill a medium pot with the water and set it over high heat. Bring it to a full boil so it is actively bubbling all across the surface before you add anything else.

Slice the onion

While the water heats, trim the root end from the spring onion, then finely slice it. Keep the pale white parts in one small pile and the green tops in another, since the whites will cook into the broth and the greens will be used at the end for a fresh finish.

Simmer dumplings

Carefully add the dumplings to the boiling water. Open the instant ramen and add the seasoning packet and oil packet to the pot, but keep the noodles out for the moment. Give everything a gentle stir so the dumplings do not stick to each other or to the bottom, then lower the heat just enough to maintain a lively simmer and cook for 3 minutes.

Melt in peanut butter

Add the peanut butter and the sliced white spring onion to the pot. Stir steadily until the peanut butter fully melts into the broth and the liquid looks smooth, creamy, and well combined with no thick clumps left.

Cook noodles and serve

Add the ramen noodles to the pot and gently nudge them under the broth as they soften. Cook for 2 minutes, or until the noodles are tender but still springy. Divide the noodles, dumplings, and broth between bowls, then finish with the green spring onion and a spoonful of chili crisp on top.