Peanut Butter Ramen Noodles

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Peanut Butter Ramen Noodles


Kevin Curry

Peanut Butter Ramen Noodles Recipe with Shrimp


2 Servings
Serving Size:383g
  • 4 tablespoons PB2 powdered peanut butter
    • natural peanut butter which will increase the fat calories
  • 2 tablespoons low sodium soy sauce
  • juice from 1 lime
  • 1 tablespoon sesame oil
  • 1oz water, add as needed
  • 10oz raw jumbo shrimp
    • I used cooked frozen shrimp as a timesaver
  • 1 large red bell pepper, sliced
  • 1 cup sugar snap peas
  • 4oz ramen noodles
    • I recommend brown rice & millet ramen noodles
Optional garnish
  • crushed peanuts
  • cilantro
  • fresh lime


Step 1

Mix together the ingredients for the sauce and set aside. Add water as needed for thinning. It should be thin enough to lightly coat a spoon.

Step 2

Add a tablespoon of the sauce to the shrimp and let it marinate for about 20 minutes.


Note: I am using frozen cooked shrimp.  The instructions are the exact same but with a slightly faster cook time for the frozen shrimp.

Step 3

Bring a pot of water to a boil and add noodles.  Once cooked to your satisfaction, drain and set aside. Should take no more than 4 minutes.

Step 4

Set a wok or large skillet on medium-high heat.  Once hot, spray with oil and add the bell pepper and sugar snap peas.  Let the veggies sear untouched for 1 – 2 minutes or until deep sear marks appear.

Then add the shrimp and toss everything until the shrimp is cooked through about 6 – 8 minutes

Step 5

Reduce the heat of the skillet to low or remove from the heat if it is too hot.  Add the noodles and then pour in the sauce.  Toss the noodles with the veggies and shrimp.

Step 6

Serve immediately and enjoy with a side garden salad or slaw.


# of servings-2
Serving Size-383g

Nutrition per serving


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