Thai Chicken Seaweed Ramen Bowl

Thai Chicken Seaweed Ramen Bowl

  • Servings: 2
  • Difficulty: easy
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Thai Chicken Seaweed Ramen Bowl

Jill wanted me to make a ramen dish this week. I decided to make one that was less of a soup and more of Thai – Asian spaghetti. I thought the flavors were great. The peanut butter and brown sugar provide a sweetness, the seaweed and soy salty briney balance and then red pepper and Sriracha punch you with some heat.

Great dish on a cold night when you need to satisfy your Asian/Thai cravings.

Chicken breasts (cubed)
2 clove of minced garlic
Soy Sauce
Sriracha Sauce

2 packages of Ramen noodles (1 chicken 1 oriental)
1/4 cup organic natural peanut butter
1/4 low sodium Soy
1 tbs of corn starch (for thickening sauce)
2 tsp of Crushed Red Pepper Flakes
1 tbs of brown sugar
Water chestnuts (drained and sliced)
Peanuts and Green onions for topping

1. You’re going to make your noodles and broccoli by bringing a pot of lightly salted water to a boil add your noodles and break them up followed by your broccoli. This is no more than a few minutes. Pour into a strainer and set aside (you can cool it(stop the cooking) by running cool water on it).

2. In another pot I remove my chicken from the “marinade” and put it into to a medium heated pot with the white and light green parts of the bunch of green onions.

3. When chicken is cooked add the sauce ingredients and stir until it thickens.

4. Lastly combine the noodles and broccoli back into the sauce to coat. Serve in a bowl and top with chopped peanuts, green onions, cilantro and Sriracha.

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