Ramen Thai Peanut Chicken30 Minute Recipes
30 MINUTE THAI PEANUT CHICKEN RAMEN
All made in one pot, using healthy, pantry staple, ingredients. It's creamy, spicy, filled with veggies, lean chicken, and ramen noodles. Perfect for a cold night in, after a long busy day!
Provided by Tieghan Gerard
Time 30m
Number Of Ingredients 17
Steps:
- 1. In the bowl of the instant pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Cover and cook on high pressure for 10 minutes.2. Once done cooking, use the natural or quick release and release the steam. 3. Set the Instant pot to sauté. Shred the chicken, it should fall apart. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft. 4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!
- 1. In a large soup pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily.2. Once done cooking, shred the chicken.3. Bring the soup to a boil over high heat. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!
Nutrition Facts : Calories 243 kcal, ServingSize 1 serving
THAI PEANUT CHICKEN RAMEN
If you're looking something healthy on a cold night, this Thai peanut chicken ramen is packed with flavor and can be made in under 30 minutes.
Provided by Ryan Beck
Categories Soup
Time 30m
Number Of Ingredients 18
Steps:
- In large dutch oven, add chicken broth, coconut milk, soy sauce, peanut butter, curry paste, fish sauce, honey, sesame oil, chicken, peppers, ginger and garlic. Set over medium heat and bring to simmer. Reduce to medium-low and simmer for 15 minutes or until chicken is cooked through. Once done, shred chicken.
- Bring soup to boil and stir in noodles, lime juice, kale and cilantro. Let sit for 5 minutes or until noodles are soft. Serve immediately and top with peanuts.
- In Instant Pot, add chicken stock, coconut milk, soy sauce, peanut butter, curry paste, fish sauce, honey, sesame oil, chicken, peppers, ginger and garlic. Cover and cook on high pressure for 10 minutes then use natural release.
- Remove chicken and shred. Add back to Instant Pot and set to saute. Stir in noodles, lime juice, kale and cilantro. Let sit for 5 minutes or until noodles are soft. Serve immediately and top with peanuts.
- In slow cooker, add chicken stock, coconut milk, soy sauce, peanut butter, curry paste, fish sauce, honey, sesame oil, chicken, peppers, ginger and garlic. Cover and cook on on high for 3-4 hours or low for 6-8 hours.
- Remove chicken and shred. Add back to slow cooker. Stir in noodles, lime juice, kale and cilantro. Let sit for 5 minutes or until noodles are soft. Serve immediately and top with peanuts.
Nutrition Facts : ServingSize 1 bowl, Calories 465 kcal, Carbohydrate 39 g, Protein 35 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 55 mg, Sodium 2055 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 8 g
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