Mar 192003
Submitted By: Christopher
Submitted From: Philly, PA
- 2 packs of chicken flavor ramen noodles
- 1/2 cup of already-cooked or leftover chicken, shredded
- 1 carrot, sliced with a vegetable peeler
- 1/2 cucumber, peeled, seeds removed, and sliced thinly
- Spicy Thai peanut sauce (of you can’t find it bottled, see recipe below)
- Optional: 1 thinly slices scallion as garnish
Cook ramen noddles according to package, including 1 packet of seasoning in cooking water. Hold onto other packet for another recipe. Drain and toss with other ingredients, adding peanut sauce until evenly coated, but not runny. Chill slightly or serve at room temperature, garnishing top with scallions. Makes great leftovers and is a nice light meal for warm weather.
3 Responses to “Thai Chicken Peanut Ramen Salad”
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Dude, chicken is NOT vegetarian…
Um… who said anything about vegetarian? It’s posted in the CHICKEN section after all…
My question is, where is the Thai Peanut Sauce recipe that is supposed to follow?
This is the best looking Ramen recipe (with chicken) I’ve seen. I like that you only use on chicken packet for two packages of noodles so the recipe isn’t so high in sodium. I suppose the added Thai peanut sauce makes up for it, but it sounds like a much better vehicle than the extra pouch of monosodium glutamate. Thanks!