Spicy Peanut Butter Ramen
Spicy Peanut Butter Ramen
Ingredients
For the Chicken and Noodles
- 2 boneless, skinless chicken breasts
- 1 tablespoon vegetable oil
- 12 ounces udon noodles, or ramen noodles
For the Spicy Peanut Butter Sauce
- 3 cloves garlic, minced
- 2 tablespoons red Thai curry paste
- 1/4 cup soy sauce
- 1/2 cup crunchy peanut butter
- 13.5 fluid ounces full-fat coconut milk, from 1 can
- 2 cups chicken stock
For Garnish
- 1/2 cup snow peas
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 tablespoon chili oil, or to taste
- 1 teaspoon black sesame seeds
Instructions
- 1
Heat the vegetable oil in a large saucepan or Dutch oven over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown. Remove the chicken from the pan and set aside.
⏱️ 12 min
- 2
In the same saucepan with the residual oil and chicken drippings, add the minced garlic and red Thai curry paste. Sauté for 1 minute until fragrant.
⏱️ 2 min
- 3
Stir in the soy sauce and crunchy peanut butter. Mix well until combined.
⏱️ 2 min
- 4
Pour in the coconut milk and chicken stock. Whisk continuously until the sauce is silky smooth and well combined. Bring the sauce to a gentle simmer.
⏱️ 3 min
- 5
Return the seared chicken breasts to the simmering sauce. Reduce heat to medium-low, cover, and let the chicken cook in the sauce for an additional 8-10 minutes, or until cooked through. Remove the chicken from the sauce and set aside to rest for a few minutes.
⏱️ 10 min
- 6
Add the udon noodles (or ramen noodles) directly into the simmering sauce. Cook according to package directions, usually 3-5 minutes, stirring occasionally, until the noodles are tender and have absorbed some of the sauce.
⏱️ 5 min
- 7
While the noodles are cooking, slice the cooked chicken breasts into thin strips.
⏱️ 2 min
- 8
Divide the noodles and sauce among serving bowls. Top each bowl with sliced chicken, snow peas, chopped fresh cilantro, and a lime wedge. Drizzle with chili oil and sprinkle with black sesame seeds before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Peanut Butter Ramen
For the Chicken and Noodles
- 2 boneless, skinless chicken breasts
- 1 tablespoon vegetable oil
- 12 ounces udon noodles, or ramen noodles
For the Spicy Peanut Butter Sauce
- 3 cloves garlic, minced
- 2 tablespoons red Thai curry paste
- 1/4 cup soy sauce
- 1/2 cup crunchy peanut butter
- 13.5 fluid ounces full-fat coconut milk, from 1 can
- 2 cups chicken stock
For Garnish
- 1/2 cup snow peas
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 tablespoon chili oil, or to taste
- 1 teaspoon black sesame seeds
Instructions
- 1
Heat the vegetable oil in a large saucepan or Dutch oven over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown. Remove the chicken from the pan and set aside.
⏱️ 12 min - 2
In the same saucepan with the residual oil and chicken drippings, add the minced garlic and red Thai curry paste. Sauté for 1 minute until fragrant.
⏱️ 2 min - 3
Stir in the soy sauce and crunchy peanut butter. Mix well until combined.
⏱️ 2 min - 4
Pour in the coconut milk and chicken stock. Whisk continuously until the sauce is silky smooth and well combined. Bring the sauce to a gentle simmer.
⏱️ 3 min - 5
Return the seared chicken breasts to the simmering sauce. Reduce heat to medium-low, cover, and let the chicken cook in the sauce for an additional 8-10 minutes, or until cooked through. Remove the chicken from the sauce and set aside to rest for a few minutes.
⏱️ 10 min - 6
Add the udon noodles (or ramen noodles) directly into the simmering sauce. Cook according to package directions, usually 3-5 minutes, stirring occasionally, until the noodles are tender and have absorbed some of the sauce.
⏱️ 5 min - 7
While the noodles are cooking, slice the cooked chicken breasts into thin strips.
⏱️ 2 min - 8
Divide the noodles and sauce among serving bowls. Top each bowl with sliced chicken, snow peas, chopped fresh cilantro, and a lime wedge. Drizzle with chili oil and sprinkle with black sesame seeds before serving.
⏱️ 4 min