Peanut Butter Ramen

Trisha’s sweet-and-spicy ramen is an absolute dream. If you don’t have chicken on hand, feel free to substitute with whatever you have left in the fridge or freezer — shrimp or beef would absolutely work with her versatile recipe!

Ingreadient:

1.  

• 10 ounces ramen noodles, without the seasoning packet
• 2 tablespoons plus 2/3 cup olive oil 
• One 12-ounce bag frozen stir-fry veggie medley, thawed
• 1/2 cup creamy peanut butter (I like Jif) 
• 6 tablespoons sweet chili sauce 
• 2 tablespoons low-sodium soy sauce 
• 1 lime, juiced 
• 1/2 cup finely chopped green onion 
• 2 teaspoons red pepper flakes 
• 3 cups shredded rotisserie chicken 

Direction

1. In a large stockpot set over medium-high heat, cook the ramen according to the package directions, then drain and set aside.
2. 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.
3. Transfer to a large serving dish and serve warm.