Peanut Butter Ramen
Peanut Butter Ramen
A unique take on ramen noodles by Trisha Yearwood from Trisha's Southern Kitchen
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 10 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • 283 grams ramen noodles, without the seasoning packet 
  • 2 tablespoons plus ⅔ cup olive oil  
  • One 12-ounce bag frozen stir-fry veggie medley, thawed 
  • ½ cup creamy peanut butter (I like Jif)  
  • 6 tablespoons sweet chili sauce  
  • 2 tablespoons low-sodium soy sauce  
  • 1 lime, juiced  
  • ½ cup finely chopped green onion  
  • 2 teaspoons red pepper flakes  
  • 3 cups shredded rotisserie chicken
  1. In a large stockpot set over medium-high heat, cook the ramen according to the package directions, then drain and set aside.
  2. Heat 2 tablespoons of the oil in a high-sided medium skillet over medium heat. Add the veggie medley and then the peanut butter, chili sauce, soy sauce, lime juice, green onion, red pepper flakes and the remaining 2/3 cup olive oil. Cook, whisking, until the peanut butter is melted and the oil is incorporated, 3 to 5 minutes. Add the drained noodles and the chicken, and toss to coat. Cook until heated through, 3 to 5 minutes.
  3. Transfer to a large serving dish and serve warm.

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