This ramen bowl is all about using what you have. Think of this recipe as a complete frame for your imagination, what you have at hand at home and what works for you.
The broth alone could be made without the chicken and vegetables and frozen in batches. Reheat simply with some noodles for a quick feast fast.
For a veggie option, swap out the chicken for tofu or chickpeas. You can easily add in any leftover meat, boiled eggs or prawns work great too.
For another great peanut satay style dish, try my Chicken & Greens Peanut Noodle Satay.
- 200g noodles
- 1 onion, diced
- 4 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 1 fresh red chilli or 1 tsp dried chilli flakes
- 4 chicken breasts, cut into bite sized pieces
- 2 tbsp nut butter
- 1 tbsp soy sauce
- juice of 2 limes or 1/2 lemon
- 1 x 400g tin coconut milk
- 300ml vegetable stock
- 2 carrots, coarsely grated
- 250g spinach or kale
- Cook your noodles as per packet or bring a saucepan of water to the boil. Add your noodles and cook until tender. Once cooked, drain and refresh under cold water. Leave to the side until serving.
- Heat one teaspoon of oil in a large saucepan or wok.
- Add the onions, garlic, ginger and fresh chilli if using and cook until soft through.
- Stir in the chicken pieces and brown on all sides.
- Whisk the chilli flakes, nut butter, soy sauce and lemon juice together until well combined. Add this mix with the coconut milk and stock.
- Increase the heat and bring the pan to the boil. Once boiling, reduce to a simmer and cook for a further 5 minutes.
- Stir through the carrot and spinach before serving until the spinach wilts.
- Divide the noodles among bowls and serve the ramen on top.