Easy Chicken Ramen Bowls
Crispy chopped chicken served over ramen noodles in a creamy miso peanut broth.
Servings: 4 Servings
Calories: 445kcal
Ingredients
- 1 pound Rotisserie Chicken or Cooked Chicken chopped
- 1/4 cup Bachan's Japanese Barbecue Sauce or Teriyaki Sauce
- 6 oz uncooked Ramen Noodles I used 2 blocks of Rice Ramen
For the Broth
- 1 Tablespoon Red Curry Paste or yellow to reduce spice level
- 1 Tablespoon White Miso
- 1 Tablespoon Honey
- 2 Tablespoons Powdered Peanut Butter or peanut butter
- 2 Tablespoons Coconut Aminos or Low Sodium Soy Sauce
- 15 oz can Light Coconut Milk
- 1 1/2 cups Chicken Bone Broth
Instructions
- Bring a pot of water to a boil to cook the ramen noodles.
- Mix the curry paste, miso, honey, powdered peanut butter, and coconut aminos together. Set aside.
- Add the chopped chicken and barbecue sauce to a pan over medium heat. Cook for 3-5 minutes, stirring occasionally, until the sauce begins to caramelize and brown around the edges. Transfer the chicken to a bowl and cover.
- Add the curry paste mixture to the pan and cook for 20-30 seconds until fragrant. Add a few tablespoons of the chicken broth, stirring until the paste is a smooth sauce. Then add the remaining broth and coconut milk. Bring to a simmer while the noodles cook.
- Add the cooked noodles to the simmering broth before serving.
- Add the noodles to bowls before spooning over the remaining broth. Top with the chicken and your choice of garnishes like sliced cucumbers, scallions, toasted sesame seeds, and chili crisp.
Notes
Recipe adapted from Pinch of Yum's miso peanut ramen bowls.
Nutrition
Serving: 1serving | Calories: 445kcal | Carbohydrates: 45g | Protein: 38g | Fat: 12g