Ramen noodles were kind of an infrequent thing in our house so whenever I got to buy lunch in middle school Cup of Noodles was my go to choice. While now days I prefer something with a bit more reasonable amount of sodium I still love the combo of curly noodles and a flavorful broth. This recipe uses plain ramen noodles as the star and then brings a ton of flavor to them with a spicy Thai peanut sauce. Add in some chopped chicken and vegetables and you have a substantial lunch that will power you through the rest of the day. This makes great leftovers and the sauce thickens up a little more after sitting in the refrigerator. I love a really bold, spicy flavor for this sauce but you could certainly cut back on the red curry paste or sriracha if you want a more mild flavor. You can always add more chicken broth too if you prefer more of a soupy consistency.
Grown-up Ramen Noodles
Ingredients
- 1 can coconut milk
- 3 chicken breast tenders
- 1 clove garlic
- 2-3 Tbsp red curry paste
- 1/2 cup creamy peanut butter
- 1 cup chicken broth
- 2 Tbsp soy sauce
- 2 Tbsp sriracha
- 1 tsp ginger paste
- 1 red bell pepper diced
- 3 cups chopped baby kale
- 1 lime juiced
- 2 packets ramen noodles
Instructions
- Heat a large pot over medium heat. Add the thick cream from the can of coconut milk to the pot and allow to melt. Dice the chicken tenderr into bite sized pieces and add to the pot. Stir until coated in the cream. Cook 5-6 minutes until the chicken is cooked through.
- Add the minced garlic clove and cook for 1 minute stirring often so it doesn't burn. Add the curry paste and peanut butter. Stir until the peanut butter is melted and smooth.
- Add soy sauce, ginger, sriracha, the rest of the coconut milk, juice of 1 lime and chicken broth to the pot. Cook 10-15 minutes until it comes to a gentle boil.
- Dice the red pepper into small pieces. Add to the pot along with the ramen noodles and kale. Cook for 4 minutes until the noodles are soft. Stir so that everything is well combined and then serve.
