Peanut Butter Ramen

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


  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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