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Thai Ramen Noodle Bowl with Chicken, Veggies, Basil and Peanuts

 

A complete healthy meal with robust Thai flavors
Here’s how to turn the trendiest carb into a healthy, steaming bowl of deliciousness at home. A complete healthy meal with robust Thai flavors

2.20.16 - peanut ramen-7

Ingredients

2 teaspoons peanut oil, roasted variety* or sesame oil

2 medium garlic cloves, peeled and minced

1 teaspoon fresh ginger, peeled and minced

1 teaspoon chile paste, (find in asian or health food stores)

½ cup red bell pepper, thinly sliced

1 cup coconut milk, not “lite”

5 tablespoons natural peanut butter

2 cups chicken stock, preferably home made

1 pinch tumeric

1 teaspoon pure cane sugar

2 blocks buckwheat ramen noodles*, about 5 ounces

1 ½ cups vegetables, such as carrots, snap peas and broccoli, sliced

¼ teaspoon sea salt, or to taste

2 teaspoons fresh lime juice

⅓ cup basil leaves, thinly sliced

1 ½ cup roasted chicken, thinly sliced (from a natural rotisserie chicken*)

¼ cup roasted peanuts, coarsely chopped

Instructions

1

Cook the ramen noodles in plenty of boiling water, stirring with chop sticks to unravel them. Cook for 3 – 4 minutes until al dente. Drain in a colander and refresh with cool water. Set aside.

2

Heat the peanut oil in a two quart pot over moderate heat. Add the garlic and ginger, sauté for 2 minutes.
Add the chili paste and bell pepper, stir one minute. Add the coconut milk and peanut butter, stir until the peanut butter is well blended, 1 minute. Add the chicken broth, turmeric, cane sugar and bring to a boil.

3

Reduce heat to a simmer and let reduce for 5 minutes.
Add the vegetables, salt and lime juice. Cook for only two minutes, until veggies are crisp-tender.
Add the cooked ramen noodles and take off heat. Add the roasted chicken and sliced basil leaves let the flavors blend for at least 10 minutes.

4

Serve in individual bowls with chop sticks and garnish with basil sprigs, sliced scallions and chopped, roasted peanuts.
Look for Thai Basil at the market, it has a anise and spicy flavor.

5

For some extra heat add thinly sliced Thai Chiles.

* Use tender chicken, off the bone, and gently add to the final mixture (I make my own rotisserie organic chicken.)
* I have used King Soba Organic Buckwheat Ramen
** with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

This recipe my not be reproduced without the consent of its author, Karen Sheer

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