AuthorHeather WallaceCategorysOupDifficultyBeginnerSpicy Peanut Satay Ramen, a big steaming bowl of slurpy noodles in the middle of winter is just about one of the best comfort foods!
There's no need for takeout when you can make it better at home. Especially when it's super simple and fast to whip up any night of the week! I love the creamy peanut butter taste and the warm spices of the chili oil combined in this dish, as a matter of fact I love it so much I'd rather enjoy planting my face in a bowl of this ramen than go to the local ramen restaurant near me! I know a recipe is a really good one when it's better than any restaurant's version of it that I've had anywhere.
You can make it as spicy as you want by putting as much or as little chili oil as you dare...and this recipe makes two large bowls of ramen, which could easily be divided up into 4 servings. But let's face it...you're gonna want a large bowl to slurp all to yourself!
Fill 2 serving bowls with hot water to warm them. Discard the water when it's time to plate up.
Heat a drizzle of olive oil in a medium-sized stockpot or dutch oven over medium and sauté 1 boneless chicken breast that has been cut into 1/2 inch cubes until browned and mostly cooked for about 4 Minutes to 6 Minutes.
Add 2 cloves of minced garlic and 1 tablespoon of grated ginger root and cook for 1 Minute more.
Stir in 4 tablespoons of natural creamy peanut butter, 4 cups of chicken stock, and the cooked chicken.
When the broth comes to a boil reduce the heat and simmer for 5 Minutes.
In a separate pan cook 1 8-ounce package of udon noodles according to package directions.
Discard the warm water from the 2 serving bowls and divide 2 tablespoons of brown sugar, 2 teaspoons of rice vinegar 4 tablespoons of soy sauce, and 2 teaspoons of sesame oil between the bowls.
Whisk to combine.
Pour the chicken broth mixture evenly into the 2 bowls.
Drain cooked noodles and divide them into bowls.
Top each bowl with 2 tablespoons of roasted peanuts, 1 chopped green onion, 2 tablespoons of chili oil, and 1 teaspoon of sesame seeds.
Serve hot and enjoy slurping!
Ingredients
Directions
Fill 2 serving bowls with hot water to warm them. Discard the water when it's time to plate up.
Heat a drizzle of olive oil in a medium-sized stockpot or dutch oven over medium and sauté 1 boneless chicken breast that has been cut into 1/2 inch cubes until browned and mostly cooked for about 4 Minutes to 6 Minutes.
Add 2 cloves of minced garlic and 1 tablespoon of grated ginger root and cook for 1 Minute more.
Stir in 4 tablespoons of natural creamy peanut butter, 4 cups of chicken stock, and the cooked chicken.
When the broth comes to a boil reduce the heat and simmer for 5 Minutes.
In a separate pan cook 1 8-ounce package of udon noodles according to package directions.
Discard the warm water from the 2 serving bowls and divide 2 tablespoons of brown sugar, 2 teaspoons of rice vinegar 4 tablespoons of soy sauce, and 2 teaspoons of sesame oil between the bowls.
Whisk to combine.
Pour the chicken broth mixture evenly into the 2 bowls.
Drain cooked noodles and divide them into bowls.
Top each bowl with 2 tablespoons of roasted peanuts, 1 chopped green onion, 2 tablespoons of chili oil, and 1 teaspoon of sesame seeds.
Serve hot and enjoy slurping!