Creamy Peanut Chicken Ramen Bowl
This Creamy Peanut Chicken Ramen is a cozy, flavour-packed bowl with tender chicken and a rich, savoury peanut-ginger broth with just the right amount of heat. High-protein and dairy-free, it’s a satisfying twist on classic ramen that is perfect for an easy dinner.
- Suitable for diets:
- Dairy-Free
- High-Protein
Servings:
Why Diabetes Friendly?
- Protein-Rich Meal: Chicken breast, edamame, and peanut butter provide substantial protein alongside the ramen noodles, creating a more balanced meal than noodles alone.
- Fibre Sources: Edamame, carrots, mushrooms, and natural peanut butter contribute fibre. This can help balance the refined carbohydrate from conventional ramen noodles, although exact fibre per serving cannot be determined from the recipe alone.
- Portioned Noodles: The recipe uses 1 cup dry ramen noodles for two servings, or approximately ½ cup dry noodles per serving.
- Healthy Fats: Natural peanut butter provides predominantly unsaturated fats along with protein. The recipe uses 2 tablespoons total, or approximately 1 tablespoon per serving.
- No Added Sugar: No separate sugar or sweetener is included. However, chili garlic sauce, peanut butter, broth, and ramen should be checked for added sugars because formulations vary by brand.
- Balanced Portions: Each bowl combines noodles with lean protein, vegetables, edamame, and fat from peanut butter and coconut milk rather than relying primarily on noodles.
Advertisement
Equipment
- Baking sheet
- saucepan
Ingredients
- chicken breasts (skinless, boneless, about 5 oz each) 2
- garlic powder 1 teaspoon
- paprika 1 teaspoon
- olive oil 1 teaspoon
- ginger (fresh, minced or grated) 1 tablespoon
- chili garlic sauce 1 teaspoon
- peanut butter 1 tablespoons
- water 1½ cups
- chicken broth (low-sodium ) ¼ cup
- coconut milk (light ) ½ cup
- ramen noodles (dry) 1 block
- carrot (shredded ) 1 cup
- edamame (shelled, frozen and thawed) 1 cup
- mushrooms (sliced) 1 cup
- green onion (sliced) 1
- sesame seeds 1 teaspoon
Advertisement
Cooking Tips
- Choose Ramen Carefully: Compare ramen products for carbohydrate, fibre, and sodium content. Discarding any seasoning packet and using the recipe's broth gives greater control over sodium.
- Boost The Fibre: A higher-fibre or whole-grain noodle can be substituted if available and appropriate, though cooking times and texture may differ from conventional ramen.
- Watch The Sodium: Choose no-salt-added or lower-sodium broth and compare chili garlic sauces for sodium. Additional sauce at serving will increase the sodium content.
- Keep Chicken Juicy: Begin checking the chicken toward the lower end of the cooking time and remove it once the thickest portion reaches 165°F (74°C). Rest briefly before slicing.
- Thin The Broth: Natural peanut butter can thicken the broth as it heats. Add a little additional water if necessary to reach your preferred ramen consistency.
- Prep Ahead: The vegetables can be prepared in advance, while the chicken can be cooked and sliced ahead of assembly. For best noodle texture, cook and add the ramen closer to serving.
Advertisement
Instructions
- Preheat the oven to 375°F (190°C). Place the chicken breasts on a lined baking sheet. Coat with olive oil, garlic, and paprika.2 chicken breasts , 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon olive oil
- Bake for approximately 20–25 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing.
- While the chicken cooks, slice the mushrooms and shred the carrot. Set aside the sliced green onion for topping.1 cup carrot, 1 cup mushrooms, 1 green onion
- Bring a pot of water to a boil. Add the ramen noodles and cook according to package directions, usually 2–3 minutes. Drain and set aside.1 block ramen noodles
- In a saucepan over low to medium heat, combine the chili garlic sauce, peanut butter, ginger, water, low-sodium chicken broth and light coconut milk. Whisk until the peanut butter is fully incorporated and the broth is smooth and heated through.1 tablespoon ginger, 1 teaspoon chili garlic sauce, 1 tablespoons peanut butter, 1½ cups water, ¼ cup chicken broth, ½ cup coconut milk
- Add the mushrooms, shredded carrot and edamame to the broth. Cook for approximately 3–5 minutes, or until the mushrooms and carrots are tender and the edamame is heated through.1 cup edamame
- Add the cooked ramen noodles to the broth and stir to combine. Divide between two bowls and top with the sliced chicken.
- Top with sliced green onion, sesame seeds, and chili garlic sauce (if desired).1 teaspoon sesame seeds
Advertisement
FAQ
- Can I use instant ramen noodles for this recipe? Yes. Plain instant ramen noodles work well—just leave out the seasoning packet since you’re making the peanut broth from scratch. Cook the noodles according to the package directions before adding them to the broth.
- Can I use leftover cooked chicken? Yes. Leftover roasted or baked chicken is an easy shortcut. Slice or shred it and add it near the end of cooking, giving it just enough time to heat through.
- Can I make this ramen lower in carbohydrates? Reducing the amount of ramen noodles and increasing the mushrooms or other non-starchy vegetables would lower the carbohydrate contribution from noodles. A lower-carbohydrate noodle could also be substituted, but its texture and cooking method may differ.
- Can I make this ramen ahead of time? You can prepare the chicken, vegetables, and broth ahead, but keep the cooked noodles separate until serving. Storing the noodles in the broth will cause them to continue absorbing liquid and become soft.
Advertisement
Nutrition
Per serving
Calories: 561.6kcal
Carbohydrates: 47g
Fiber: 6.1g
Sugar: 7.3g
Fat: 22.1g
Saturated Fat: 8.6g
Trans Fat: 0.01g
Protein: 43.3g
Nutrition Facts
Creamy Peanut Chicken Ramen Bowl
Serving Size
2.5 cups
Amount per Serving
Calories
561.6
% Daily Value*
Fat
22.1
g
34
%
Saturated Fat
8.6
g
54
%
Trans Fat
0.01
g
Cholesterol
90.7
mg
30
%
Sodium
580.7
mg
25
%
Potassium
1272
mg
36
%
Carbohydrates
47
g
16
%
Fiber
6.1
g
25
%
Sugar
7.3
g
8
%
Protein
43.3
g
87
%
Vitamin C
7.9
mg
10
%
Vitamin D
0.2
µg
1
%
Calcium
101
mg
10
%
Iron
4.4
mg
24
%
Magnesium
83.4
mg
21
%
Zinc
2
mg
13
%
Folic Acid
29.8
µg
* Percent Daily Values are based on a 2000 calorie diet.
Leave a Reply
You must be logged in to post a comment.