Thai Style Chicken Ramen Recipes

30 MINUTE THAI PEANUT CHICKEN RAMEN

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!

THAI CHICKEN RAMEN

Steps:

• Heat oil in a large pot over medium-high heat. Add bell pepper, carrots and 3 of the green onions, saute 1 minute.
• Add Thai green curry paste and saute 1 minute longer. Stir in water and coconut milk and fish sauce and bring mixture to a boil.
• Add in ramen, cover pot and boil 4 minutes, stirring once halfway through. Meanwhile add seasoning packets from ramen to a bowl.
• Ladle out 1 cup of the water mixture from soup and stir into seasonings in bowl then return to pot.
• Stir in shredded chicken lime juice and 1/4 cup of the cilantro.
• Divide among 4 bowls then top with more cilantro, remaining green onion, peanuts and sesame seeds. Serve immediately.

CHICKEN RAMEN STIR-FRY

Steps:

• In a medium bowl, whisk together the soy sauce, ginger, honey, vinegar, garlic and 1 tablespoon of the canola oil. Add the chicken and let marinate for 15 minutes.
• In the meantime, use a vegetable peeler to create ribbons from the carrots; there should be about 1 cup of carrot ribbons.
• Bring a medium pot of water to a boil, remove from the heat and add the ramen noodles; let sit for 2 minutes, then drain.
• Heat the remaining 1 tablespoon canola oil in a large skillet or wok. Remove the chicken from the marinade, reserving the marinade. Stir-fry the chicken in the hot oil until cooked through, about 5 minutes; transfer to a plate and set aside. Add the cabbage, onion and carrots to the skillet and stir-fry for 30 seconds. Add 1/4 cup water, scraping up any browned chicken bits from the bottom. Add the cooked ramen noodles, cooked chicken and reserved marinade to the skillet along with the scallions. Stir-fry until everything is heated through and uniformly combined, an additional minute. Serve immediately with sriracha and lime wedges.

EASY RAMEN WITH CHICKEN AND TERIYAKI SAUCE

Steps:

• Add 4 cups water to a skillet and bring to a boil. Add ramen and cook until soft, about 5 minutes.
• Meanwhile, melt butter in another skillet over medium heat. Add carrots, zucchini, and onion and saute until vegetables have softened, about 5 minutes. Add shredded chicken, teriyaki sauce, salt, and pepper and cook until heated through and sauce has thickened, 3 to 5 minutes.
• Drain ramen and add to the vegetable and chicken mixture. Toss and add more teriyaki as needed.

SPICY RAMEN SKILLET THAI STYLE

Steps:

• Break ramen noodle squares into 4ths and boil in salted water until tender, about 2-3 minutes. Drain and rinse in cold water and allow to drain until later.
• Mix all sauce ingredients in a small bowl and set aside.
• Spray a large skillet with cooking spray and bring to med/high heat. Break eggs into pan and scramble stirring constantly until just cooked. Remove eggs from pan and set aside.
• Wipe out pan if needed, and heat over high heat.
• Add cooking oil to pan.
• Add carrots and sugar snap peas and stirfry until starting to soften (about 2-3 minutes).
• Add scallions and 2/3rds of peanuts, stirfry another minute.
• Add bean sprouts and garlic and stirfry for about 1 more minute.
• Push all ingredients to the outside edges of the pan and add drained ramen noodles adding a little more oil if you need to. Stirfry one more minute.
• Add chicken and sauce mixture.
• Cook until chicken is heated through and sauce has thickened slightly.
• Stir in reserved eggs.
• Continue cooking until everything is heated through.
• Serve with remaining peanuts sprinkled on top.

CHICKEN STIR-FRY WITH RAMEN

Steps:

• Place ramen noodles in a bowl. Set seasoning packet aside. Pour boiling water over noodles until they are submerged; set aside while you start the stir-fry.
• Heat 1 tablespoon sesame oil in a frying pan over medium-high heat, swirling to coat the entire pan. Add chicken and stir to coat with oil. Add oyster sauce and 1 tablespoon soy sauce. Stir-fry chicken until no longer pink and juices run clear, 7 to 10 minutes.
• Add frozen vegetables. Cover, reduce heat to medium, and let steam until heated through and soft, about 5 minutes. Add ginger and 1 teaspoon minced garlic; stir-fry until fragrant, about 1 minute. Transfer mixture to a serving bowl.
• Drain softened ramen noodles, reserving 2 tablespoons soaking water.
• Heat remaining sesame oil in a pan over medium heat. Add reserved soaking water along with 1/2 of the ramen seasoning packet, remaining soy sauce, remaining garlic, and chili powder. Add ramen noodles; cook and stir constantly until coated and water has evaporated, 2 to 3 minutes.
• Transfer to serving bowls and top with chicken and vegetable mixture.