Thai Peanut Chicken Ramen Noodles

Thai Peanut Chicken Ramen Noodles- 


These are not your average Ramen Noodles. This deeply nourishing, nutrient dense and soothing meal has been on my weekly rotation since I started HIT training again. On those evenings, I want something soul satisfying and EASY because my body and mind are tired and ready for rest. Another bonus is that my kids love it- minus the mushrooms :)

When I add all the ingredients into the instant pot, referencing the recipe, adding this and that, placing the lid on the pot, I am a modern day kitchen witch, filling her cauldron, setting the magic to brew. This concoction works well in the instant pot or in a lovely dutch oven on the stove. Either way, add the ingredients, set the magic to bubble and cook, opening up some time for you to you have a glass of wine, go for a walk, connect with family or just rest in the evening quiet. Once it’s done, it’s a pretty quick finish to shred the chicken and add the ramen and fresh herbs. 

This meal is a spicy, creamy dream of chicken and veggies. I found this recipe on Pinterest, it’s the creation of blogger Half Baked Harvest and I love it so much I wanted to share it with you; I didn’t change much of the recipe; except to use bone broth instead of stock for a more nutrient dense option and coconut aminos instead of soy sauce as it’s my preference. When the stars have aligned and I have homemade bone broth on hand I use that. If not, I use organic chicken bone broth from a container.  I use Brown Rice and Millet Ramen Noodles (available at Whole Foods and Costco) and they are gluten free. You could definitely make this recipe with almond butter or other nut butters if peanut butter isn’t an option. I make the ramen separately because this recipe yields a ton of leftovers for us which is great for lunches all week, or a Groundhog Day dinner :)  



Thai Peanut Chicken Ramen Noodles

INGREDIENTS
4 cups chicken bone broth or chicken stock (homemade or organic bone broth)

1 can (14 ounce) coconut milk ( I use Thai Kitchen coconut Milk)
1/4 cup coconut aminos or soy sauce 

2 tablespoons fish sauce
2 tablespoons raw honey
1/3 cup creamy peanut butter
1/4 cup Thai red curry paste
3/4 pound boneless, skinless chicken breasts(use organic, free range if possible)
8 ounces cremini mushrooms, sliced
2 red bell peppers, chopped
1 inch fresh ginger, grated
1 clove garlic, minced or grated

2-4 squares ramen noodles- I use rice millet ramen 

juice of 1 lime
3 cups fresh baby spinach
1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
chopped peanuts and toasted sesame oil, for serving

INSTRUCTIONS

INSTANT POT
1. In the bowl of the instant pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Cover and cook on high pressure for 10 minutes.
2. Once done cooking, use the natural or quick release and release the steam.
3. Set the Instant pot to sauté. Shred the chicken, it should fall apart. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.
4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!


STOVE TOP
1. In a large soup pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily.
2. Once done cooking, shred the chicken.
3. Bring the soup to a boil over high heat. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.
4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!