Thai Peanut Ramen
Thai Peanut Ramen Thai Peanut Ramen

Our recipe for Thai Peanut Ramen takes the guesswork out creating your own ramen.

5M 30M 35M 6
Nutrition facts: 430 19G 105MG 660MG 34G 3G 31G
Ingredients: 1 tbsp. Schnucks canola oil 12 oz. mushrooms, sliced 2 red bell pepper, seeded and diced 1 tbsp. minced fresh ginger 3 garlic cloves, minced 4 cups unsalted chicken broth 14 oz. canned light coconut milk 3 tbsp. Thai red curry paste 2 tbsp. low-sodium soy sauce 2 tbsp. low-sodium Worcestershire sauce 2 tbsp. Schnucks honey 2 tbsp. creamy unsalted peanut butter 1½ lb. boneless, skinless chicken breasts, thinly sliced 2 cups chopped fresh mustard greens 6 oz. dry ramen noodles 1 juice of lime ¼ cup fresh chopped cilantro 1 tbsp. fresh chopped basil, plus more to garnish, if desired Chopped roasted unsalted peanuts to garnish, if desired Instructions: Heat oil in a large pot over medium heat. Add mushrooms and sauté 3 minutes. Stir bell pepper, ginger and garlic into pan and sauté until softened, 2-3 more minutes. Add chicken broth, coconut milk, curry paste, soy sauce, worcestershire, honey and peanut butter to pot and stir until combined. Bring to a boil, reduce heat to low and simmer 5 minutes. Add chicken and greens; cook until chicken has cooked through and greens have softened, about 5 more minutes. Add noodles to pot and remove from heat. Rest until noodles have softened, 5-7 minutes. Stir in lime juice, cilantro and basil. If desired, top with basil and peanuts. Serve immediately.

Thai Peanut Ramen

Chicken, Lunch, Pasta & Pizza, Skillet

Our recipe for Thai Peanut Ramen takes the guesswork out creating your own ramen.

35M

6

Our recipe for Thai Peanut Ramen takes the guesswork out creating your own ramen.

Ingredients

  • 1 tbsp. Schnucks canola oil
  • 12 oz. mushrooms, sliced
  • 2 red bell pepper, seeded and diced
  • 1 tbsp. minced fresh ginger
  • 3 garlic cloves, minced
  • 4 cups unsalted chicken broth
  • 14 oz. canned light coconut milk
  • 3 tbsp. Thai red curry paste
  • 2 tbsp. low-sodium soy sauce
  • 2 tbsp. low-sodium Worcestershire sauce
  • 2 tbsp. Schnucks honey
  • 2 tbsp. creamy unsalted peanut butter
  • 1½ lb. boneless, skinless chicken breasts, thinly sliced
  • 2 cups chopped fresh mustard greens
  • 6 oz. dry ramen noodles
  • 1 juice of lime
  • ¼ cup fresh chopped cilantro
  • 1 tbsp. fresh chopped basil, plus more to garnish, if desired
  • Chopped roasted unsalted peanuts to garnish, if desired

Instructions

  1. Heat oil in a large pot over medium heat. Add mushrooms and sauté 3 minutes. Stir bell pepper, ginger and garlic into pan and sauté until softened, 2-3 more minutes.
  2. Add chicken broth, coconut milk, curry paste, soy sauce, worcestershire, honey and peanut butter to pot and stir until combined. Bring to a boil, reduce heat to low and simmer 5 minutes. Add chicken and greens; cook until chicken has cooked through and greens have softened, about 5 more minutes.
  3. Add noodles to pot and remove from heat. Rest until noodles have softened, 5-7 minutes. Stir in lime juice, cilantro and basil. If desired, top with basil and peanuts. Serve immediately.

Nutrition Facts

430 CALORIES Per Serving

FAT: 19G

SATURATED FAT: 8G

CHOLESTEROL: 105MG

SODIUM: 660MG

CARBOHYDRATES: 34G

FIBER: 3G

SUGAR: 12G

PROTEIN: 31G

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