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

FAQs

What does putting peanut butter in ramen do? ›

Yep, peanut butter! It makes a brilliant addition to the noodle broth, making it silky and creamy. You only need a tablespoon to get a fantastic taste and creaminess, without overpowering the rest of the flavours.

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.

Ramen noodles are made with flour, water, and kansui. Kansui is an alkaline salt, but that's hardly enough sodium to make it high salt. All of your ramen salt is in the broth, and you're also talking about instant ramen and not real ramen.

Japanese lye water called kansui is an indispensable auxiliary ingredient for ramen noodles, and it is no exaggeration to say that it produces the exquisite balance between ramen noodles unique koshi firmness and soup flavour.

Eggs are a great way to add flavor and protein to your package of ramen. Prepare the noodles with seasoning and as much liquid as you like. Then, decide how you want to prepare the egg. You can boil, poach, or simmer an egg directly in the ramen.

Protein Boost: Eggs are a good source of protein, and adding an egg to your ramen can make it a more filling and satisfying meal. Texture: The contrast between the silky yolk and the noodles adds a pleasant texture to the dish. Customization: It's a simple way to customize your ramen.

Instant ramen noodles are very high in sodium, with one package containing 1,760 mg of sodium, or 88% of the 2-gram recommendation suggested by the WHO. Consuming just one package of ramen noodles per day would make it very difficult to keep sodium intake close to the current dietary recommendations.

But recently, a study in Korea proved how unhealthy eating a lot of instant noodles is. 💢That was the first key to its success, it was the ideal dish to feed simple working people, who had little time to stop and eat. They are also very complete recipes, nutritionally speaking, and there are options for all tastes.

The ideal frequency is between two to three times a week only. They should not be consumed solely, since the dish itself lacks certain key nutrition groups such as protein and fiber, leaving a risk of having malnutrition if consumed in the long term.

While instant ramen is not bad for you, it isn't recommended as a single food daily or multiple times per day on its own due to its high-sodium flavoring packet or broth. Adding additional toppings, such as protein and vegetables, to the wheat noodle and broth base can increase its nutrition profile.

How unhealthy is instant ramen? ›

The culprit is the highly processed ingredients like saturated fat and high sodium. They contribute to high blood sugar, high blood pressure, heart disease, stroke, and diabetes. Heart disease includes the risk of heart failure.

You most certainly can add a fresh egg to your ramen; it's delicious. But don't do it over heat while the broth is at a boil unless you beat it first. If you want the egg whole, crack it in as soon as the boiling stops, and gently baste it with spoonfuls of hot broth.

Narutomaki: If you've ever noticed a small white disc with a pink swirl in a bowl of ramen or even a picture of ramen, that's narutomaki or fish cake.

Ramen is made with wheat flour, salt, water, and a type of alkaline water called kansui. This last ingredient is what sets them apart from regular noodles. Noodles, on the other hand, are made using the first three ingredients alone.

Both creamy and crunchy peanut butter can work well with dry instant ramen slabs. Creamy offers a smooth texture, while crunchy adds a bit of crunchiness. It's a matter of personal preference.

Whisk ⅓ cup reserved hot cooking water into peanut butter mixture in bowl. Immediately add hot noodles to mixture; toss to coat, adding additional hot cooking water, 1 tablespoon at a time, as needed until desired consistency is reached. Serve noodles topped with peanuts, scallions, cilantro, and lime wedges.

Try adding butter directly to the broth.

The added fat improves the texture and mouthfeel of the broth, and can help bring all the flavors in the soup into harmony.

Sometimes a ramen fix is just the right thing, and this happy accident version hits the spot. The addition of miso, peanut butter and runny egg yolks are the key to make it feel more special and interesting, just try it out!