Ingredients

The following ingredients have 4 Servings
  • 1 tsp grated Fresh Ginger
  • 1 clove Garlic, chopped
  • 1/4 cup Peanut Butter ((see note))
  • 3 Tbsp Low-Sodium Soy Sauce
  • 2 Tbsp Rice Vinegar
  • 1/4 cup Water
  • 1 Tbsp Brown Sugar
  • 2 tsp Toasted Sesame Oil
  • 2 tsp Sriracha Hot Sauce ((optional; we like Sriracha, but any type will work))
  • 6 oz Instant Ramen Noodles ((discard any flavor packets))
  • 1 Tbsp Cooking Oil ((I like grapeseed, vegetable or peanut))
  • 2 cups Vegetables, thinly sliced or chopped ((see note))
  • 2 cups Cooked Shredded Chicken ((see note))
  • 1/4 cup Roasted, Unsalted Peanuts, roughly chopped
  • Chopped Cilantro, Green Onions, Lime Wedges, or Sliced Cucumbers ((optional, for garnish))

Instruction

  • Bring a saucepan of water to a boil on the stove (or heat it in the microwave). Add noodles and soak in hot water until tender but still have some bite, 2 to 3 minutes. (Be careful not to overcook the noodles since they will continue to cook in the wok.) Drain.
  • Whisk together ginger, garlic, peanut butter, soy sauce, vinegar, water, brown sugar, toasted sesame oil, and hot sauce.
  • Heat a wok over medium-high heat. Add oil and then vegetables. Saute until vegetables are tender, 2 to 4 minutes (tough vegetables like carrots might need an extra minute or two).
  • Add peanut sauce and chicken and cook everything together for a minute.
  • Remove wok from heat and stir in noodles and peanuts. Top with chopped cilantro and / or green onions. Serve with lime wedges for squeezing over top and / or sliced cucumbers if you'd like.