Asian Coconut Ramen Noodles with Peanut Soy Chicken and Vegetables

Asian Coconut Ramen Noodles with Peanut Soy Chicken and Vegetables

I am a big, big fan of Asian flavors!  I just love it!  I think Asian cooking is such a great way to eat healthy and not skimp on flavor and this dish is no exception.  I actually had intended to make a different dish (Thai Wraps) but when it came time for dinner I realized I forgot to buy the “wrap” portion of the dish and I was too lazy to go out to the store to get it 🙂  My laziness ended up working out beautifully because this bowl of noodles, chicken and veggies is amazing!  In fact, I think going forward I might skip the lettuce wraps and just keep on making this dish.  In addition to being incredibly tasty, this dish is super easy to make which is a huge must in my house!  So, if you are looking for a new dish to add to your rotation that tastes great and is simple, this is it!

Asian Coconut Ramen Noodles with Soy Peanut Chicken and Vegetables

serves 4

Ingredients:

1 red pepper thinly sliced
1 bag (2 cups) of snow peas
1 tbsp of rice wine vinegar or white vinegar
2 large packages of ramen noodles (the kind without the flavor packets which can be found in the Asian sections of the grocery store). If you can’t find them you can use 4 of the cheaper ramen packs but discard the flavor packets
1 can of coconut milk
4 tbsp of creamy peanut butter
1 cup of low sodium soy (I prefer this type)
2 tbsp of water
2-3 tbsp of coconut oil or vegetable oil
2 boneless chicken breasts
salt and pepper to taste
2 tbsp of toasted sesame seeds (optional)

Directions:

Pre-heat your oven to 350 or your grill to medium heat. Season your chicken with a little bit of salt and pepper to your liking and cook your chicken until the juices run clear either on your grill or in your oven. While the chicken is cooking, start making the sauce.
For the sauce, grab two large ramekins or 2 small bowls and a whisk or fork. In one bowl, fill it with your peanut butter, vinegar and 1/2 cup of your soy sauce. carefully mix it together with your fork or whisk. At first, it will seem like an impossible task but trust me it will start to come together 🙂 If your peanut sauce looks to thick go ahead and add 1 tbsp of water at a time to thin it to your liking! In a second bowl add the other half of your soy sauce and put aside for serving at the table later. Once you have made your sauces, check to see if your chicken is ready. When done cooking, put it on a plate and drizzle with 2 tbsp of your peanut sauce and cover it with tin foil to rest.
While the chicken is resting, start preparing your vegetables by thinly slicing your red pepper. Next, bring a small pot of water to a boil and cook your snow peas for 2-3 minutes and then drain and set-asides. Now, in a medium deep pot (large enough to cook your ramen), add your can of coconut milk and enough water to come to just above the middle of the pot and bring to a boil. Once that is boiling, add your ramen and cook according to the instructions, usually just a few minutes. Once the ramen is cooked, drain and add to a bowl and add 2-3 tablespoons of coconut oil (or vegetable oil) so the noodles do not stick too much. Cover and put aside to keep warm.
Going back to the chicken, place your cooked chicken on a cutting board and thinly slice it.
Assembling your bowls:
Add a heaping portion of coconut ramen to a bowl then top with some snow peas, red peppers and chicken. Now, liberally drizzle your peanut sauce over the top of your ramen and serve with plain soy sauce at the table. You can sprinkle toasted sesame seeds on top as well.
Enjoy!

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