Peanut Ramen Slaw Noodles with Crunchy Cabbage

Why You’ll Love This Recipe

• Fast and weeknight-friendly: 20 minutes, one mixing bowl, minimal cleanup.
• Balanced flavors: creamy, nutty, salty, tangy, and just a touch sweet.
• Great texture: springy ramen meets crisp slaw and crunchy peanuts.
• Flexible: delicious warm, room temperature, or chilled; easy to make spicy or mild.

Grocery List

• Produce: Green cabbage, carrots, garlic, scallions (optional), cilantro (optional), lime (optional)
• Dairy: None
• Pantry: Ramen noodles, creamy peanut butter, low-sodium soy sauce, unseasoned rice vinegar, granulated sugar, toasted sesame oil (optional), roasted peanuts, chili flakes or chili oil (optional)

Full Ingredients

Peanut Sauce

• 1/3 cup creamy peanut butter
• 3 tbsp low-sodium soy sauce
• 2 tbsp unseasoned rice vinegar
• 1 tsp granulated sugar
• 1 large garlic clove, finely grated (about 1 tsp)
• 1 tbsp toasted sesame oil (optional, for depth)

Noodles & Veg

• 9 oz ramen noodles (3 standard 3-oz bricks; seasoning packets discarded)
• 4 cups finely shredded green cabbage (about 8 oz)
• 1 cup shredded carrots (about 1 medium carrot)
• 2 scallions, thinly sliced (optional, but great)

To Finish

• 1/3 cup roasted peanuts, crushed
• Chili flakes or chili oil, to taste (optional)
• Fresh cilantro leaves and lime wedges (optional)

Step-by-Step Instructions

Step 1: Prep the crunch

Finely shred the cabbage and carrots (or use a bag of coleslaw mix to save time). Slice the scallions if using, and crush the roasted peanuts with the bottom of a measuring cup or the side of a knife. Set aside.

Step 2: Make the peanut sauce

In a large mixing bowl (big enough to hold the noodles later), whisk together the peanut butter, soy sauce, rice vinegar, sugar, grated garlic, and sesame oil (if using). The mixture will be thick—this is perfect for now. You will thin it with hot noodle water shortly, which helps it emulsify into a silky sauce.

Step 3: Boil the ramen

Bring 3 quarts (12 cups) of water to a rolling boil over high heat (212°F / 100°C). Add the ramen bricks and cook for 2–3 minutes, stirring to loosen strands, until just tender with a springy bite. Reserve 1/2 cup of the hot cooking water, then drain the noodles well.

Step 4: Toss noodles with sauce

Add the hot noodles to the bowl with the peanut sauce. Pour in 2 tablespoons of the reserved hot cooking water and toss with tongs until the sauce loosens and coats the noodles. Add more water, 1 tablespoon at a time (usually 2–4 tablespoons total), until the noodles look glossy and evenly dressed.

Step 5: Fold in the slaw

Add the shredded cabbage, carrots, and scallions. Toss until every strand and shred is coated. Taste and adjust: add a splash more soy for salt, vinegar for brightness, or a pinch more sugar to round the flavors. If you like heat, add chili flakes or a drizzle of chili oil.

Step 6: Finish and serve

Transfer to a serving platter or bowls. Top generously with crushed peanuts and cilantro, and serve with lime wedges if you like a citrusy pop. Enjoy warm, at room temperature, or chilled. For a chilled version, briefly rinse the cooked noodles under cold water before tossing and chill for 20 minutes before serving.

Pro Tips

• Use hot noodle water to thin the sauce—its starch helps the peanut butter emulsify and cling to noodles.
• For the crispiest slaw, slice cabbage thin and toss in just before serving to keep the crunch.
• Low-sodium soy sauce keeps seasoning flexible; add more at the end if needed.
• Want it cold? Rinse noodles under cold water to stop cooking, then chill before mixing with the slaw.
• Short on time? Swap in a 12–14 oz bag of coleslaw mix for the cabbage and carrots.

Variations

• Spicy Peanut Ramen Slaw: Add 1–2 teaspoons chili-garlic sauce or a drizzle of chili crisp.
• Protein Boost: Fold in shredded rotisserie chicken, pan-seared tofu, or edamame.
• Nut Swap: Try almond butter and toasted almonds, or sunflower butter and seeds for nut-free.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 2 days; noodles will soften slightly but remain tasty. For best texture when prepping ahead, store the peanut sauce (up to 1 week), shredded veg (up to 2 days), and cooked noodles (up to 2 days, tossed with 1 tsp oil) separately. Combine just before serving, thinning with hot water if needed.

Nutrition (per serving)

Approx. 510 calories; 15 g protein; 49 g carbohydrates; 30 g fat; 5 g fiber; 550–700 mg sodium (varies with soy sauce and added salt). Values are estimates and will vary with specific brands and optional add-ins.