Peanut Butter Ramen

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
Save Recipe

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

  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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Peanut Butter Cookies

Flourless Peanut Butter Cookies

Peanut Butter Fudge

Peanut Butter Cookies

Peanut Butter Mousse

Spooky Peanut Butter Spider Cookies

Chicken Ramen Noodle Casserole

Banana Peanut Butter Pancakes with Peanut Butter Syrup