Peanut Butter Rame
I’m warning you: if you make this, it’s the only thingyou’ll ever want to eat again. It’s creamy peanut butter, ramen noodles, sesame oil, Sriracha and some kale and mushrooms thrown in to pretend like I care about your health.
3 cloves garlic, minced
1 bunch scallions, sliced (cut the hairy thing off and use the whole scallion, it’s racist to just use the white part)
8 oz. mushrooms (any kind), sliced
1 C kale
3 packages Instant Ramen
3 T smooth peanut butter
2 T Sriracha (use less if you’re a hot food wuss)
2 T sesame oil (The darker the sesame oil, the better)
1/3 C Ramen cooking water
1. Oil the bottom of a medium sized pot. Turn the heat to medium, throw in the garlic and let cook for a minute, throw in the scallions, kale and mushrooms. Sprinkle some salt on that, stir it around, cover and let cook/soften for 5-7 minutes, then take it off the heat.
2. Bring a big pot of salty (like ocean water or tears or when you get saline solution in your mouth) water to the boil. Add the Ramen and cook for 3 minutes. Reserve 1/3 C of the water for later.
3. Drain the noodles and put them back in the pot. Add peanut butter, sesame oil, ramen water and Sriracha to the noodles and stir (with chopsticks if you have) to combine and coat the noodles evenly. Then add the vegetables and mix them in.
4. Divide the noodles into 4 bowls. Garnish with peanuts, nori and sesame seeds.