Spicy Peanut Chicken Ramen Dinner Cole Slaw Recipes

30 MINUTE THAI PEANUT CHICKEN RAMEN

Steps:

• 1. In the bowl of the instant pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Cover and cook on high pressure for 10 minutes.2. Once done cooking, use the natural or quick release and release the steam. 3. Set the Instant pot to sauté. Shred the chicken, it should fall apart. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft. 4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!
• 1. In a large soup pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily.2. Once done cooking, shred the chicken.3. Bring the soup to a boil over high heat. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!

ASIAN STYLE CHICKEN RAMEN DINNER COLE SLAW

Steps:

• Sauté the chicken pieces in olive and sesame oils until browned. Drain and set aside.
• In a very large bowl, stir together the dressing ingredients well.
• Add the browned chicken and coleslaw mix or shredded cabbage to the dressing and toss well to coat. Set aside.
• Into a bowl, break up the ramen noodles into smaller pieces. In a saucepan, heat the amount of water according to package directions to a brisk boil and add the seasoning packets. Add the bowl of noodles all at once to the boiling seasoned water and cook, stirring occasionally, for 90 seconds. (You want the noodles slightly cooked, but not as limp as ramen will get if you cook it fully.) When noodles have cooked for 90 seconds, remove from heat and immediately drain.
• Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well.
• Place salad in a large container and chill in refrigerator for at least 2 hours (it helps to cool and chill them if you stir the slaw a couple of times during chilling).
• Makes 4 entrée-size servings. You can always stretch this salad by adding additional meat or packages of ramen! We've even added more semi-cooked ramen the next day to the leftovers. :).
• Note: for folks who like their salad spicy, the addition of crushed red pepper is nice, or a bit of Tabasco in the dressing. A bit of minced fresh sweet basil is also nice in this recipe. My husband sometimes adds sliced black olives to his serving. I also use about a 1/2 cup of slivered almonds, because I love their taste and texture in the salad.
• Note #2: if you don't have yogurt, you can use sour cream instead, but yogurt is preferred.
• Note #3: if taking to a picnic or potluck and you're concerned about the mayo in it, you might consider using Vegenaise instead of regular mayo, which has no eggs in it. Tastes just like old fashioned mayo, but lower fat and no eggs. See http://www.followyourheart.com for more info.

SPICY RAMEN NOODLE SLAW

Steps:

• Put the cole slaw in a large bowl.
• Open the Ramen noodles and take out the seasoning pack.
• Crumble the noodles and set aside.
• Add the cilantro, onions, almonds, and sunflower seeds to the slaw mixture and mix together.
• In a separate bowl mix oil, vinegar, soy, bitters and seasoning packets from the Ramen noodles.
• Pour over the cole slaw mixture,toss and chill at least 1/2 hour. (overnight is preferred).
• For a crunchier salad, add the crumbled noodles and chill 1/2 hour before serving. To have soft noodles, add the crumbled noodles and chill overnight.

SPICY PEANUT RAMEN RECIPE BY TASTY

Steps:

• To a pot with 2 cups (480 ml) of boiling water add the ramen seasoning packet and a tablespoon of butter. Stir until the butter melts and then add the ramen noodle cube and cook until the noodles become tender, 2 minutes. Pour the ramen into a bowl.
• To the prepared ramen, add the peanut butter, Sriracha, and sesame oil and stir to incorporate.
• Garnish with the peanuts, cilantro, jalapeño, and a lime wedge.
• Enjoy!

THAI PEANUT RAMEN NOODLES

Steps:

• Cook the ramen noodles according to package directions (without the spice packet). Drain and set aside.
• In a medium bowl whisk together the peanut butter, soy sauce, chili sauce, sesame oil, and honey.
• Pour the sauce over the noodles and toss to coat.
• Serve topped with sliced green onions and crushed peanuts if desired.

ASIAN SLAW WITH PEANUT DRESSING

Steps:

• Add all salad ingredients to a a medium salad bowl and toss. In a mixing bowl whisk together all dressing ingredients until well combined (if needed you can season with a little salt).
• Pour dressing over salad and toss to coat. Sprinkle with sesame seeds if desired and serve immediately.

SPICY PEANUT NOODLES

Steps:

• Cook the noodles according to the package instructions.
• Meanwhile, combine the peanut butter, chili crisp, sesame oil, soy sauce, rice vinegar, sugar and ginger in a large bowl and whisk to combine. (The sauce might look curdled, but keep whisking until smooth.)
• Drain the noodles, add them to the bowl with the sauce and toss until the noodles are nicely coated. Garnish with chopped scallions and peanuts. Add additional chili crisp if you prefer more spice.

ASIAN COLESLAW WITH PEANUT BUTTER DRESSING

Steps:

• Prepare your shredded vegetables (carrots and cabbage or bagged slaw product, not cilantro) in a large salad serving bowl.
• Next, in a small or medium mixing bowl, whisk together the peanut butter, vinegar, sugar, soy sauce, sesame oil, and ground ginger.
• Pour half of the dressing over the cabbage and carrots. Toss the cabbage and carrots with the mixture and add the remaining as needed while tossing.
• Sprinkle in the cilantro.
• Refrigerate the coleslaw for at least an hour.
• Do not leave this in the refrigerator for longer than 24 hours. Top with optional seeds before serving.

EASY ASIAN-STYLE CHICKEN SLAW

Steps:

• Discard seasoning packet from noodles or save for another use. Break noodles into small pieces; place in a large bowl. Add chicken, coleslaw mix and green onions. Drizzle with salad dressing; toss to coat.