Wow, it’s Friday again?????
Yeah, I know I say this same thing pretty much every week but seriously, how does time fly by so fast? It’s craziness.
Speaking of how time flies, I think we can all agree that quick and easy meals are total life-savers sometimes, especially when life’s moments hit their most hectic stages and chaos ensues. For example, whether you’re balancing school, or your job, or your family, or pretty much all of the above, there will always be those week nights when you just can’t even. The unfortunate irony is that those are usually the times when you really crave something delicious and comforting to make up for it, yet you’re so done and you probably feel less like cooking than ever. I mean, you can go for the obvious, and typically unhealthy, choices that require only minutes to prep, but they’re never satisfying.
That’s what today’s recipe is all about guys!!! It’s all about taking one of the world’s favorite go-tos and giving it a face-lift. Enter: Thai Peanut Chicken Ramen. If I do say so myself, this stuff is amazingness times 10! Haha, Josh said it was like I’d pimped the ramen, and we’ve agreed that someone totally needs to create a TV cooking show with the title ‘Pimp My Ramen’ . It would be the best.
It may seem surprising with how many people live in my house now, but since I’m constantly trying a new recipe there is very little consumption of instant ramen around here. A fact that I’m pretty happy about considering its debatable nutrition and over concentrated amounts of msg. In fact, Lela is basically the only person in the gang who eats it regularly, I think she could survive on the stuff. Despite it not being a health food, admit it, we all love ramen, right? Yep, and the way I see it is that if you’re going to do it, you’ve gotta do it right. Go big or home.
I was thinking of calling this ‘Single Lady Ramen’ or ‘Bachelor’s Ramen Hack’ because this is absolutely perfect if you’re cooking for one. Actually, I started out thinking it would be a single serving and it ended up being enough for at least 2, so it’s great for couples as well, otherwise you can just have it 2 days in a row!
Ok, so I’m not going to sugar coat and say that this recipe is as fast as making your plain old bowl of instant ramen because that would be insulting. However, I will tell you that the few extra minutes it takes to put this together are so completely worth it and you’ll most likely thank me later. It takes about 25 minutes from start to finish and then you’ve got a meal that can cure even the worst of days. Also, feel free to swap the veggies out for any you’d prefer and if the ingredients list seems a bit long there are a few things that can be skipped without taking away from the end result too much that I’ve listed as optional.
Alrighty then, I think I’ve covered everything and I can’t wait to hear what you guys think of this dinner hack when you try it!
- 1 package ramen noodles (discard flavor packets)
- 1 chicken breast, cut into bite size pieces
- 1 tablespoon peanut oil, divided
- 2/3 cup shredded red cabbage
- 1 small red bell pepper, seeds removed and thinly sliced
- 1 cup portobello mushrooms, sliced
- 1 teaspoon toasted sesame oil
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 cups chicken stock
- 2 tablespoons fresh cilantro, roughly chopped
- 1 lime, juiced
- 1/2 teaspoon chili garlic paste (optional)
- 1 1/2 tablespoons soy sauce
- 1 teaspoon fish sauce (optional)
- 3 tablespoons peanut butter
- Additional fresh cilantro
- Roasted peanuts
- Limes for squeezing
- Hard or soft boiled eggs (or fried)
- Asian hot sauce or pepper flakes for extra spice
- Pour 1/2 tablespoon of peanut oil into a medium skillet over medium high heat and add the chicken. Cook for about 1 minute on each side, until just cooked. Remove pan from heat and put the chicken into a bowl then cover to keep warm.
- Add the other 1/2 tablespoon of oil and the veggies and saute for 4 to 5 minutes until softened. Now scrape the veggies into the same bowl as the chicken and return pan to heat. Reduce heat to low and add the sesame oil, ginger, and garlic; cook for about 1 minute. Stir the cornstarch into the chicken broth until smooth and add to pan along with the remaining ingredients for the sauce and stir together until combined. Add the ramen to the pan and turn to coat in as much of the liquid as you can. Place a lid on the pan for about 5 minutes until it starts to soften the noodles. Remove lid and start separating the noodles with a fork and gently stirring over low heat until the sauce has thickened and the noodles are completely soft, about 5 minutes more.
- Add the chicken and veggies to the pan and toss it all together. Pour into bowl(s) and enjoy. Oh, and don't forget to garnish it as you want, the eggs and crunchy peanuts totally make it!