Ingredients
Scale
- 2 (3-ounce) packages instant ramen noodles, seasoning packets discarded
- 8 ounces boneless, skinless chicken breast, thinly sliced
- 1 cup shelled edamame, thawed if frozen
- 2 tablespoons creamy peanut butter
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, finely grated or minced
- 1/2 teaspoon crushed red pepper flakes, plus more to taste
- 1/2 cup reserved hot ramen cooking water, as needed
- 2 scallions, thinly sliced
- 2 tablespoons chopped cilantro, optional
- 1 teaspoon sesame seeds, optional
Instructions
- Whisk the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, ginger, garlic, and red pepper flakes in a large heatproof bowl. Set aside.
- Bring a medium pot of water to a boil. Add the ramen noodles and cook according to the package directions. Add the edamame during the final minute. Before draining, reserve at least 1/2 cup of the hot cooking water, then drain the noodles and edamame.
- While the noodles cook, heat a large nonstick skillet over medium-high heat. Add the sliced chicken in a single layer and cook for 3 to 4 minutes on the first side. Turn and continue cooking until browned and the thickest pieces reach 165°F, usually another 2 to 4 minutes.
- Whisk 1/4 cup of the reserved hot noodle water into the peanut mixture until smooth and glossy. Add more water one tablespoon at a time until the sauce is loose enough to coat the noodles.
- Add the hot ramen and edamame to the sauce and toss thoroughly. Divide between two bowls and top with the cooked chicken, scallions, optional cilantro, and optional sesame seeds. Serve immediately.
Notes
- Use reduced-sodium soy sauce and discard the ramen seasoning packets to control salt.
- Reserve more noodle water than you think you need; the sauce thickens quickly as it sits.
- Cook chicken to 165°F as measured in the thickest pieces.
- Nutrition is estimated for two servings using standard instant ramen, chicken breast, shelled edamame, and two tablespoons peanut butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free