Chili-Peanut Sesame Ramen with Spinach + Jammy Eggs (Gram Recipe)

Name: Chili-Peanut Sesame Ramen with Spinach + Jammy Eggs (Gram Recipe)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 2
Cuisine: Asian-inspired
Ingredients: Fresh ramen noodles, 200 g; Spinach, 120 g; 2 large eggs (~100 g without shells); Peanut butter (creamy), 40 g; Soy sauce, 18 g; Chinese black vinegar, 15 g (or rice vinegar, 15 g); Chili crisp, 10–20 g (plus more to finish); Toasted sesame oil, 5 g; Sugar or honey (optional), 5 g; Hot reserved noodle water, 20–60 g (as needed to loosen); Crushed peanuts, 15–25 g; Toasted sesame seeds, 5–10 g; Scallions, thinly sliced, 20 g

Davis Whitehead

A fast, glossy bowl of fresh ramen tossed in a tangy, nutty peanut-sesame sauce with as much chili crisp as you like, plus wilted spinach for freshness and jammy eggs for richness. It’s pantry-friendly, wildly satisfying, and comes together in about 15 minutes. Perfect for an easy weeknight dinner or a late-night craving, and easy to scale once you know your noodle weight.

quick
noodles
spicy
weeknight
vegetarian-optional

15 min total · 5 min prep · 10 min cook

Serves 2

780 kcal · 30g protein · 85g carbs · 38g fat total

Ingredients

Instructions

Jammy eggs

Bring a small pot of water to a full boil.

Gently lower in the eggs and boil 7 minutes for jammy yolks (9 minutes for firmer).

Transfer eggs to cold water to stop the cooking, then peel and halve.

Sauce + noodles

In a serving bowl, whisk together peanut butter, soy sauce, black vinegar (or rice vinegar), chili crisp (start at the lower end), toasted sesame oil, and sugar/honey (if using). The mixture will look thick and tight.

Bring a pot of water to a boil and cook the fresh ramen noodles until springy and just tender.

In the last 20–30 seconds of noodle cooking, add the spinach and submerge it until bright green and just wilted.

Before draining, reserve at least 150 g of the hot noodle water. Drain noodles and spinach well.

Add noodles and spinach to the sauce and toss vigorously. Add 20 g hot noodle water and toss again. Keep adding noodle water in 10–15 g splashes (up to 60 g total) until the sauce turns glossy and clings to the noodles with no pooling at the bottom.

Finish

Taste and adjust: add more chili crisp for heat, a touch more vinegar for brightness, or a splash more noodle water if it feels tight.

Top with jammy egg halves and, if using, crushed peanuts, sesame seeds, and scallions. Serve immediately while the noodles are springy.

Sensory cues: The sauce should look shiny and coat each strand; spinach should be vivid green and tender; the bowl should smell nutty, toasty, and pleasantly sharp from the vinegar.

Notes

Scaling: If you have a different amount of noodles, scale the sauce proportionally (e.g., for 300 g noodles, multiply sauce ingredients by 1.5). Spinach is flexible.

Substitutions: No black vinegar? Use rice vinegar 1:1; apple cider vinegar works in a pinch but is sharper—start with 12 g and add to taste. Add grated garlic or ginger to the sauce if you want more punch.

Storage: Best eaten right away; leftovers thicken as they sit. Reheat gently with a splash of water to loosen.

Heat control: Start at 10 g chili crisp and finish at the table so everyone can dial their own spice.