Peanut Butter Ramen
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1055
- Total Fat
- 81
- Saturated Fat
- 16
- Carbohydrates
- 62
- Dietary Fiber
- 12
- Sugar
- 8
- Protein
- 35
- Cholesterol
- 79
- Sodium
- 700
- Total: 20 min
- Active: 20 min
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
- 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.