Thai Chicken Ramen Recipes
30 MINUTE THAI PEANUT CHICKEN RAMEN
All made in one pot, using healthy, pantry staple, ingredients. It's creamy, spicy, filled with veggies, lean chicken, and ramen noodles. Perfect for a cold night in, after a long busy day!
Provided by Tieghan Gerard
Time 30m
Number Of Ingredients 17
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!
Nutrition Facts : Calories 243 kcal, ServingSize 1 serving
SLOW COOKER CHICKEN THAI RAMEN NOODLES
An easy way to fancy up everyday ramen noodles!
Provided by Jacqueline
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 4h35m
Yield 6
Number Of Ingredients 15
Steps:
- Combine water, soy sauce, coconut milk, chile paste, and peanut butter in slow cooker crock. Stir in onion, garlic, ginger, green pepper, and diced chicken. Cook on High until chicken is no longer pink, about 4 hours.
- Stir the ramen noodles into the crock; reserve seasoning packets. Cook on High until noodles are soft, 15 to 20 minutes. Season to taste with ramen seasoning packets. Garnish soup with cucumbers, green onions, cilantro, and basil before serving.
Nutrition Facts : Calories 478.5 calories, Carbohydrate 16.3 g, Cholesterol 85.1 mg, Fat 32.5 g, Fiber 3.2 g, Protein 31.3 g, SaturatedFat 10.1 g, Sodium 457.9 mg, Sugar 5.5 g
CHICKEN RAMEN BOWL
The holiday hoopla is over and I'm setting my sights on eating whole. Ramen has been all the rage and I've been dying to try this at home. I never skimp on flavor even when I'm eating light. This dish is a total flavor bomb, filled with a rich broth, tender meat, and noodles, topped with a 7-minute egg - my new favorite thing in the world. My family went nuts for this; it's complex, easy, and satisfying. You don't have to make the egg, but I think it's so worth it.
Provided by Tonja Engen
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
- While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
- Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
- Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 18.9 g, Cholesterol 208.4 mg, Fat 11.7 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 3.2 g, Sodium 2031.9 mg, Sugar 6.7 g
THAI CHICKEN RAMEN
This Chicken Ramen so easy to throw and it's packed with flavor! It's a comforting Thai flavored soup that's packed with veggies, tender pieces of chicken and a creamy coconut broth. Then it's finished with peanuts and sesame seeds for a delicious crunch for contrast.
Provided by Jaclyn
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium-high heat. Add bell pepper, carrots and 3 of the green onions, saute 1 minute.
- Add Thai green curry paste and saute 1 minute longer. Stir in water and coconut milk and fish sauce and bring mixture to a boil.
- Add in ramen, cover pot and boil 4 minutes, stirring once halfway through. Meanwhile add seasoning packets from ramen to a bowl.
- Ladle out 1 cup of the water mixture from soup and stir into seasonings in bowl then return to pot.
- Stir in shredded chicken lime juice and 1/4 cup of the cilantro.
- Divide among 4 bowls then top with more cilantro, remaining green onion, peanuts and sesame seeds. Serve immediately.
Nutrition Facts : Calories 517 kcal, Carbohydrate 44 g, Protein 28 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 60 mg, Sodium 1342 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
20 MINUTE THAI CHICKEN PEANUT NOODLES
These saucy Thai Chicken Peanut Noodles are made from quick cooking instant ramen noodles coated in peanut sauce for a dinner that can be on the table in under 20 minutes. We like bell peppers and shredded carrots, but feel free to skip those or add your favorite vegetables of choice.Want to adjust the size of this recipe? Click on the number next to servings and use the slider to scale up or down.
Provided by Jess Smith via Inquiring Chef
Categories Main Dish
Time 20m
Number Of Ingredients 15
Steps:
- Bring a saucepan of water to a boil on the stove (or heat it in the microwave). Add noodles and soak in hot water until tender but still have some bite, 2 to 3 minutes. (Be careful not to overcook the noodles since they will continue to cook in the wok.) Drain.
- Whisk together ginger, garlic, peanut butter, soy sauce, vinegar, water, brown sugar, toasted sesame oil, and hot sauce.
- Heat a wok over medium-high heat. Add oil and then vegetables. Saute until vegetables are tender, 2 to 4 minutes (tough vegetables like carrots might need an extra minute or two).
- Add peanut sauce and chicken and cook everything together for a minute.
- Remove wok from heat and stir in noodles and peanuts. Top with chopped cilantro and / or green onions. Serve with lime wedges for squeezing over top and / or sliced cucumbers if you'd like.
Nutrition Facts : Calories 578 kcal, Carbohydrate 49 g, Protein 32 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 53 mg, Sodium 1490 mg, Fiber 6 g, Sugar 6 g, TransFat 1 g, ServingSize 1 serving
THAI PEANUT CHICKEN RAMEN
If you're looking something healthy on a cold night, this Thai peanut chicken ramen is packed with flavor and can be made in under 30 minutes.
Provided by Ryan Beck
Categories Soup
Time 30m
Number Of Ingredients 18
Steps:
- In large dutch oven, add chicken broth, coconut milk, soy sauce, peanut butter, curry paste, fish sauce, honey, sesame oil, chicken, peppers, ginger and garlic. Set over medium heat and bring to simmer. Reduce to medium-low and simmer for 15 minutes or until chicken is cooked through. Once done, shred chicken.
- Bring soup to boil and stir in noodles, lime juice, kale and cilantro. Let sit for 5 minutes or until noodles are soft. Serve immediately and top with peanuts.
- In Instant Pot, add chicken stock, coconut milk, soy sauce, peanut butter, curry paste, fish sauce, honey, sesame oil, chicken, peppers, ginger and garlic. Cover and cook on high pressure for 10 minutes then use natural release.
- Remove chicken and shred. Add back to Instant Pot and set to saute. Stir in noodles, lime juice, kale and cilantro. Let sit for 5 minutes or until noodles are soft. Serve immediately and top with peanuts.
- In slow cooker, add chicken stock, coconut milk, soy sauce, peanut butter, curry paste, fish sauce, honey, sesame oil, chicken, peppers, ginger and garlic. Cover and cook on on high for 3-4 hours or low for 6-8 hours.
- Remove chicken and shred. Add back to slow cooker. Stir in noodles, lime juice, kale and cilantro. Let sit for 5 minutes or until noodles are soft. Serve immediately and top with peanuts.
Nutrition Facts : ServingSize 1 bowl, Calories 465 kcal, Carbohydrate 39 g, Protein 35 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 55 mg, Sodium 2055 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 8 g
30 MINUTE THAI PEANUT CHICKEN RAMEN
Categories Chicken Watermelon Soup/Stew
Number Of Ingredients 17
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!
More about "thai chicken ramen recipes"
THAI PEANUT CHICKEN AND RAMEN NOODLE SOUP - HALF BAKED HARVEST
From halfbakedharvest.com
4.2/5 (183)Total Time 40 minsCategory Main CourseCalories 416 per serving
- To make this on the Stove: Heat a large pot over medium high heat. Add 1 tablespoon peanut oil and the chicken. Brown the chicken, stirring once or twice for about 10 minutes or until the chicken is cooked through. Carefully remove the chicken from the pot.
- Add another tablespoon of peanut oil, the ginger, garlic, sweet potato and peppers. Cover and cook 8-10 minutes or until the sweet potato is tender. Add the mushroom and cook 5 more minutes. Add in the curry paste and smoked paprika, stirring until the curry paste has coated the veggies.
- In the meantime, add 1 cup of chicken broth to a heat safe bowl and microwave on high for 1 minute or unitll very hot. Carefully stir in the peanut butter until completely smooth.
- Add the chicken back into the pot along with the coconut milk, remaining chicken broth, soy sauce, fish sauce, peanut butter mixture, lime juice and brown sugar. Stir until the peanut butter has been fully incorporated into the soup. Bring the soup to a boil and then add the ramen noodles and cook for 3-4 minutes (if using regular noodles you will need to cook the noodle for a longer period of time, probably about 8 minutes).
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Servings 2
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THAI RAMEN NOODLE CHICKEN SOUP - SOUPADDICT
From soupaddict.com
4/5 (1)Estimated Reading Time 6 minsServings 4Total Time 35 mins
- Heat oil in a 3 or 4 quart pot over medium until shimmering. Add the leeks, onion, carrot, celery, lemongrass, ginger, and garlic, and sauté until softened (6-8 minutes). Scootch the vegetables to one side and add the sesame oil and curry paste. Stir until fragrant, then mix in with the vegetables.
- Add the mushrooms, the chicken broth, plus the vinegar, tamari (or soy or fish) sauce, and brown sugar. Increase heat to medium-high. When the soup begins to bubble, add the chicken and kaffir leaf, and reduce heat to medium-low (enough to maintain a gentle simmer). Cook for at least 15 minutes, to let the flavors combine. Add the ramen noodles and cook 5 minutes more. Taste, and adjust the salt and pepper.
- A few minutes before serving, fish out the kaffir leaf, then add the bok choy and green onions and stir to heat through.
22 RECIPES THAT PROVE RAMEN NOODLES ARE THE BEST
From onecrazyhouse.com
Estimated Reading Time 7 mins
- Ditch Takeout With This Simple To Make Ramen Noodles Recipe. If you’re a lover of takeout, especially Chinese food, here’s a dish that’ll make you want to prepare every single time once you find out how amazingly easy it is to make.
- It’s Never Too Hot For Some Ramen Noodles. Nothing slaps quite like a crunchy salad on a hot summer afternoon. Say hello to summer produce and make this Strawberry Crunch Spinach Salad.
- You Can’t Go Wrong With This Ramen Vegetable Stir Fry Recipe. Ramen Vegetable Stir Fry combines veggies and noodles for a dish that the whole family can enjoy.
- Does Ramen-Wrapped Cod Sound A Bit Fishy? Take Ramen noodles to the fanciest level yet with this Ramen-Wrapped Cod. It is also a great way to get kids to love fish!
- Lemongrass Chicken Soy Sauce Ramen Noodles. Lemongrass Chicken Soy Sauce Ramen is a little bit sweet and a little bit spicy, perfect for when the temperatures are much lower than you’d love them to be.
- Tantalizing Ramen Noodle Treats. Ramen Noodles are not just good for a quick meal. They also make great snacks, and healthy ones at that. With the right combination of fats and proteins, this Crunchy Ramen Snack Mix is perfect to share the Ramen love at a family reunion or a gathering with friends.
- This Recipe Takes Ramen Noodles To A New Level Of Fancy. Make date nights at home extra special with Ramen Gnocchi with Mushroom and Peas. These dumplings are incredibly easy to make and are no match for the infamous brothy ramen soup.
- It’s Hard To Find Ramen Noodle Recipes That Make Broccoli Look Good. Asian Beef Broccoli features broccoli, carrots, ramen noodles, and orange rind for a delightful mix of flavors.
- Yummy Homemade Chicken Ramen Recipe. For a recipe with insanely awesome visual appeal, check out Thai Chicken Ramen. The lime garnish is gorgeous and would be perfect when you need to impress a guest.
- Turkey Isn’t Just For Thanksgiving. For an all-new smell and flavor, with the good old noodles you love, try Turkey Ramen Bowls. This dish is a quick, easy, flavorful, and healthy alternative to the instant noodles we know.
EASY INSTANT POT THAI CHICKEN RAMEN SOUP ⋆ BY PINK
From by-pink.com
5/5 (1)Total Time 25 minsCategory ChickenCalories 1334 per serving
- In an Instant Pot, combine all ingredients, with the exception of the ramen noodles and sesame seeds.
- Shreds the chicken roughly with two forks and mix the soup a bit so everything is equally distributed throughout.
THAI CHICKEN RAMEN | COOK SMARTS
From mealplans.cooksmarts.com
Total Time 45 minsCalories 583 per serving
- Place butternut squash in a sheet pan and cover tightly with foil. Bake for 10 minutes on top rack. Remove foil and then toss with first part of oil and sprinkle with some salt and pepper. Return to oven and roast for another 10 to 15 minutes uncovered, giving the pan a shake midway through.
- While squash roasts, heat a Dutch oven or large saucepan over medium-high heat. Add second part of oil and then chicken to heated oil. Saute until chicken is golden brown on the outside and nearly cooked through, 3 to 5 minutes. Set chicken aside and return pan to heat.
- Add third part of oil to pan and then garlic, white parts of green onions, miso and curry paste. Saute just until fragrant, ~1 minute. Add mushrooms and stock to pan and bring to a simmer. Simmer on low for 10 minutes to let the flavors come together.
THAI CHICKEN RAMEN RECIPE - IAN KNAUER | FOOD & WINE
From foodandwine.com
Servings 4Total Time 45 minsCategory Pasta & Noodle Recipes
- Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. In a medium pot, heat the oil over medium high heat until hot. Brown the chicken, turning once, until golden, then transfer to a plate. Stir in the shallots, garlic, and ginger with 1/2 teaspoon salt, and cook, stirring occasionally, until browned, 5 to 6 minutes. Add the chicken back to the pot along with any accumulated juices. Stir in the coconut milk and stock and bring to a boil. Reduce the heat and simmer, covered, 20 minutes. Stir in the ramen and continue to boil, covered, until the chicken is cooked through, about 5 minutes more. Season with salt and pepper to taste.
- Serve the chicken with the broth and ramen, sprinkled with the cilantro leaves and chile slices and drizzled with the lime juice.
20 MINUTE THAI RED CURRY RAMEN - SPRINKLES & SEA SALT
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Cuisine AsianCategory RamenServings 2Total Time 30 mins
SLURP-WORTHY THAI-STYLE CHICKEN CURRY RAMEN
From msn.com
- Heat the vegetable oil in a deep saute pan or pot over medium heat. Add the bell pepper and sliced green onions (you can alternatively use kitchen shears to slice them in).
- Add the carrots, and saute the veggies for 1 minute. Add the curry paste, and stir. Let cook for 1 minute more. Season with salt and pepper. Microsoft and partners may be compensated if you purchase something through recommended links in this article.
- Add the water and coconut milk, then bring the mixture to a boil. Microsoft and partners may be compensated if you purchase something through recommended links in this article.
- Add the instant ramen (or soba) noodles. Cover and let boil for 4 minutes, stirring once (or cook for as long as the package instructs you). Microsoft and partners may be compensated if you purchase something through recommended links in this article.
- Squeeze in the lime juice. Microsoft and partners may be compensated if you purchase something through recommended links in this article.
- Add the cooked chicken. You can cut it with kitchen shears or shred it. Microsoft and partners may be compensated if you purchase something through recommended links in this article.
- Add the cilantro. Stir and divide everything into 4 bowls. Season to taste, if necessary, and garnish with roasted peanuts. Microsoft and partners may be compensated if you purchase something through recommended links in this article.
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