Calling all peanut sauce fans! This spicy peanut chicken ramen dinner with coleslaw is the perfect blend of sweet, savory, and spicy. The chicken is juicy and tender, coated in a luscious peanut sauce made with creamy peanut butter, soy sauce, rice vinegar, sesame oil, and chili garlic sauce. Served over a bed of ramen noodles and topped with a refreshing coleslaw made with shredded cabbage, carrots, red onion, and a tangy dressing, this dish is a flavor explosion that will satisfy even the most discerning palate. With easy-to-follow instructions and a detailed ingredient list, this recipe is perfect for busy weeknight dinners or a fun weekend lunch. Impress your friends and family with this unique and delicious dish that combines the best of Asian and American cuisines.
Check out the recipes below so you can choose the best recipe for yourself!
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
SPICY PEANUT RAMEN RECIPE BY TASTY
Here's what you need: instant ramen, creamy peanut butter, sriracha, sesame oil, roasted peanut, fresh cilantro, jalapeño, lime
Provided by Matthew Johnson
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 8
Steps:
- To a pot with 2 cups (480 ml) of boiling water add the ramen seasoning packet and a tablespoon of butter. Stir until the butter melts and then add the ramen noodle cube and cook until the noodles become tender, 2 minutes. Pour the ramen into a bowl.
- To the prepared ramen, add the peanut butter, Sriracha, and sesame oil and stir to incorporate.
- Garnish with the peanuts, cilantro, jalapeño, and a lime wedge.
- Enjoy!
Nutrition Facts : Calories 603 calories, Carbohydrate 60 grams, Fat 35 grams, Fiber 5 grams, Protein 15 grams, Sugar 5 grams
ASIAN STYLE CHICKEN RAMEN DINNER COLE SLAW
There are many different variations of this salad out there, of course. My version differs in that the dressing is creamy, and not sweet. The recipe makes 4 main-dish portions, or 8-10 side dish portions. It's great as a dinner entrée, and fast and easy to make! Very popular as a take-along potluck or picnic item, too.
Provided by Julesong
Categories Lunch/Snacks
Time 30m
Yield 8 side dish portions, 4 serving(s)
Number Of Ingredients 16
Steps:
- Sauté the chicken pieces in olive and sesame oils until browned. Drain and set aside.
- In a very large bowl, stir together the dressing ingredients well.
- Add the browned chicken and coleslaw mix or shredded cabbage to the dressing and toss well to coat. Set aside.
- Into a bowl, break up the ramen noodles into smaller pieces. In a saucepan, heat the amount of water according to package directions to a brisk boil and add the seasoning packets. Add the bowl of noodles all at once to the boiling seasoned water and cook, stirring occasionally, for 90 seconds. (You want the noodles slightly cooked, but not as limp as ramen will get if you cook it fully.) When noodles have cooked for 90 seconds, remove from heat and immediately drain.
- Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well.
- Place salad in a large container and chill in refrigerator for at least 2 hours (it helps to cool and chill them if you stir the slaw a couple of times during chilling).
- Makes 4 entrée-size servings. You can always stretch this salad by adding additional meat or packages of ramen! We've even added more semi-cooked ramen the next day to the leftovers. :).
- Note: for folks who like their salad spicy, the addition of crushed red pepper is nice, or a bit of Tabasco in the dressing. A bit of minced fresh sweet basil is also nice in this recipe. My husband sometimes adds sliced black olives to his serving. I also use about a 1/2 cup of slivered almonds, because I love their taste and texture in the salad.
- Note #2: if you don't have yogurt, you can use sour cream instead, but yogurt is preferred.
- Note #3: if taking to a picnic or potluck and you're concerned about the mayo in it, you might consider using Vegenaise instead of regular mayo, which has no eggs in it. Tastes just like old fashioned mayo, but lower fat and no eggs. See http://www.followyourheart.com for more info.
Nutrition Facts : Calories 496.2, Fat 26.6, SaturatedFat 6.5, Cholesterol 40.5, Sodium 1302.9, Carbohydrate 45.1, Fiber 6.3, Sugar 7.1, Protein 21.4
SPICY PEANUT CHICKEN RAMEN DINNER COLE SLAW
A different and delicious take on the ramen coleslaw salad! I came up with this recipe when we found ourselves making and eating our other version so often (recipe#240922, it's so good!) that we wanted a slightly different kind. :) The recipe makes 4 main-dish portions, or 8-10 side dish portions. It's great as a dinner entrée, and fast and easy to make.
Provided by Julesong
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Sauté the chicken pieces in olive and sesame oils until browned. Drain and set aside.
- In a very large bowl, stir together the dressing ingredients well.
- Add the browned chicken and coleslaw mix or shredded cabbage to the dressing and toss well to coat. Set aside.
- Into a bowl, break up the ramen noodles into smaller pieces. In a saucepan, heat the amount of water according to package directions to a brisk boil and add the seasoning packets. Add the bowl of noodles all at once to the boiling seasoned water and cook, stirring occasionally, for 90 seconds. (You want the noodles slightly cooked, but not as limp as ramen will get if you cook it fully.) When noodles have cooked for 90 seconds, remove from heat and immediately drain.
- Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well.
- Place salad in a large container and chill in refrigerator for at least 2 hours (it helps to cool and chill them if you stir the slaw a couple of times during chilling).
- Garnish with chopped toasted peanuts. Makes 4 entrée-size servings.
Nutrition Facts : Calories 563.7, Fat 30.8, SaturatedFat 7.7, Cholesterol 50.3, Sodium 918.1, Carbohydrate 48.3, Fiber 6, Sugar 8.3, Protein 26.6
PEANUT BUTTER RAMEN
Steps:
- 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.
Tips:
- Mise en place: Before starting, prepare and measure all ingredients. This will make the cooking process smoother and reduce stress.
- Use quality ingredients: Fresh, high-quality ingredients will enhance the flavor of your dish. Look for organic or locally-sourced options whenever possible.
- Don't overcrowd the pan: When cooking the chicken, make sure not to overcrowd the pan. This will prevent the chicken from cooking evenly and becoming soggy.
- Adjust the spiciness: The amount of chili paste or Sriracha sauce called for in the recipe can be adjusted to your desired level of spiciness.
- Serve immediately: This dish is best served immediately after cooking. The noodles will become soggy if they sit for too long.
Conclusion:
This spicy peanut chicken ramen dinner with coleslaw is a quick, easy, and flavorful meal that is perfect for busy weeknights. The combination of spicy peanut sauce, tender chicken, and crunchy coleslaw makes for a satisfying and balanced dish. With a few simple tips and tricks, you can create a restaurant-quality meal in the comfort of your own home. Experiment with different toppings and sides to customize the dish to your liking. Whether you're a fan of spicy food or not, this recipe is sure to please everyone at the table. So, gather your ingredients, put on your apron, and get ready to enjoy a delicious and satisfying meal!
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