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.
Adapted from "Trisha's Table: My Feel-Good Favorites for a Balanced Life" by Trisha Yearwood © Clarkson Potter 2015. Provided courtesy of Trisha Yearwood. All rights reserved.
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