Description
Spicy Peanut Ramen with Creamy Coconut Broth and Sesame Chicken
Ingredients
Scale
- 2 tablespoons neutral cooking oil
- 2 shallots, finely chopped
- 2 teaspoons Chinese five-spice powder (optional)
- 2 to 3 tablespoons chili paste
- 2 tablespoons red curry paste
- 8 ounces mushrooms, sliced
- 8 cups chicken or vegetable broth
- 1 can coconut milk
- 1/4 cup soy sauce or tamari
- 1/4 cup creamy peanut butter
- 1 tablespoon pickled ginger
- Baby bok choy
- 4 squares ramen noodles
- 1 tablespoon toasted sesame oil
- Chicken cutlets or tenders
- Panko breadcrumbs
- Sesame seeds
- Salt
- Olive oil or butter
Instructions
- Heat oil and cook shallots until soft
- Stir in spices and pastes, then mushrooms
- Add broth, coconut milk, soy sauce, peanut butter, and ginger
- Simmer soup for 10 minutes
- Bread and pan-fry chicken until golden
- Add noodles and bok choy off heat
- Stir in sesame oil
- Serve with sliced chicken and toppings
Notes
- Adjust spice level by varying chili paste
- Use vegetable broth for a vegetarian option
- Garnish with green onions or cilantro if desired
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 6g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg