PEANUT BUTTER RAMEN

Peanut Butter Ramen image

Provided by Trisha Yearwood

Time 20m

Yield 4 servings

Number Of Ingredients 10

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10 ounces ramen noodles, without the seasoning packet
2 tablespoons plus 2/3 cup olive oil
One 12-ounce bag frozen stir-fry veggie medley, thawed
1/2 cup creamy peanut butter (I like Jif)
6 tablespoons sweet chili sauce
2 tablespoons low-sodium soy sauce
1 lime, juiced
1/2 cup finely chopped green onion
2 teaspoons red pepper flakes
3 cups shredded rotisserie chicken

Steps:

In a large stockpot set over medium-high heat, cook the ramen according to the package directions, then drain and set aside.
Heat 2 tablespoons of the oil in a high-sided medium skillet over medium heat. Add the veggie medley and then the peanut butter, chili sauce, soy sauce, lime juice, green onion, red pepper flakes and the remaining 2/3 cup olive oil. Cook, whisking, until the peanut butter is melted and the oil is incorporated, 3 to 5 minutes. Add the drained noodles and the chicken, and toss to coat. Cook until heated through, 3 to 5 minutes.
Transfer to a large serving dish and serve warm.