Recipe courtesy of Alton Brown
Show: Good Eats
31 min
30 min
1 min
4 servings


  • 1/3 cup creamy peanut butter
  • 4 cloves garlic, minced
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon dark brown sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon Chinese black vinegar
  • 1 tablespoon chili oil
  • 1/4 cup low-sodium chicken broth
  • 8 ounces ramen noodles
  • 1/2 cup roasted peanuts, chopped
  • 3 scallions, finely chopped


Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, black vinegar, and chili oil into the bowl of a mini-food processor. Process until the mixture is well combined and forms a paste, 1 to 2 minutes. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes. Transfer to a large mixing bowl, cover, and set aside while you prepare the rest of the dish.

Place 4 quarts water into a large pot and bring to a boil over high heat. Add the noodles and cook until al dente, 1 to 1 1/2 minutes. Drain thoroughly in a colander. Add the noodles to the bowl with the sauce and toss to combine. Serve topped with the peanuts and scallions.


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