Ramen noodles with chicken and peanut sauce
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 1
- Dietary
- Dairy-free
Quick and energy efficient to make, this satay-style twist on instant ramen noodles is a satisfying supper for one.
Ingredients
- 1 packet instant ramen noodles
- 1 pak choi, cut in half or quarters, depending on size
- 1 cooked chicken breast
For the peanut sauce
- 2 tbsp crunchy peanut butter
- 1 tsp sriracha
- 1 tsp light soy sauce
- 1 tsp runny honey
- dried red chilli flakes (optional)
Method
Cook the ramen noodles according to packet instructions, using the flavour sachet. In the last 2 minutes of cooking, add the pak choi pieces to gently blanch.
While the noodles are cooking, reheat the chicken in a dry pan over a medium-low heat, if desired, until piping hot throughout. Remove the chicken from the pan and thickly slice, then set aside.
To make the peanut sauce, combine the peanut butter, sriracha, soy sauce and honey in a small bowl. Add 2–3 tablespoons ice-cold water to loosen the sauce and reach a drizzling consistency.
When the noodles are cooked, transfer to a bowl (with or without the stock, depending on whether you want brothy noodles) and add the blanched pak choi and sliced chicken pieces. Generously spoon over the peanut sauce and finish with a sprinkling of chilli flakes, if using.
