Chicken Thai Ramen Noodle Bowls

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A good way to feed a group of people on the fly.   A couple ramen packages and some vegetables and you are good to go.
The secret to this dish is the sauce.   Any veggies will work, but you have to nail the sauce to get the ooohs and ahhs from around the campfire after a disaster.
  • 2 (3-oz) packages Oriental flavored ramen noodles
  • 3 cups stir-fry vegetables (I bought a pre-packaged bag)
  • 1¼ cup water
  • ¼ cup peanut butter
  • ¼ cup lite soy sauce
  • 1 Tbsp. light brown sugar
  • 1 Tbsp. cornstarch
  • ¼ tsp. crushed red pepper
  • 2 cups chopped cooked chicken
  • 1 (8-oz) can sliced water chestnuts, drained
  • 1 (8-oz) can bamboo shoots, drained
  • ¼ cup chopped peanuts, for topping
  • ¼ cup sliced green onions, for topping

  1. In a large saucepan, bring aprox 2 quarts of water to a boil.
  2. Slightly break up noodles from both ramen packages and add to water, along with vegetables. Return to boiling and reduce heat a bit.
  3. Boil gently, uncovered for 3 minutes (don’t overcook!). Drain and return to saucepan.
  4. Meanwhile, make the sauce by whisking together water, peanut butter, soy sauce, brown sugar, cornstarch, crushed red pepper and 1 seasoning packet from the ramen. Whisk until smooth.
  5. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
  6. Add chicken, water chestnuts and bamboo shoots to sauce. Heat through. Add to noodle and vegetable mixture in saucepan. Toss to combine.
  7.  Top with chopped peanuts and sliced green onions. Serve immediately and enjoy!
Chicken Thai Ramen Noodle Bowls on October 12, 2015 rated 2.5 of 5
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