Name: Peanut Butter Ramen
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 10 ounces ramen noodles, without the seasoning packet; 2 tablespoons plus 2/3 cup olive oil; One 12-ounce bag frozen stir-fry veggie medley, thawed; 1/2 cup creamy peanut butter (I like Jif); 6 tablespoons sweet chili sauce; 2 tablespoons low-sodium soy sauce; 1 lime, juiced; 1/2 cup finely chopped green onion; 2 teaspoons red pepper flakes; 3 cups shredded rotisserie chicken

Directions

Watch how to make this recipe.

In a large stockpot set over medium-high heat, cook the ramen according to the package directions, then drain and set aside.
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.
Transfer to a large serving dish and serve warm.

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Peanut Butter Ramen

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