Name: Peanut Chicken Ramen Bowl
Yield: 1 serving
Ingredients: 1 1/2 cups Haiku ramen noodles (150 g or 1/2 package ); 3 ounces lower-sodium sliced deli chicken (cut into strips); 1/2 cup frozen shelled edamame; 1 cup frozen broccoli; 1 tablespoon natural peanut butter (no salt added); 1 teaspoon rice vinegar; 1/4 teaspoon ground ginger; 1/4 teaspoon garlic powder; 1/8 teaspoon red pepper flakes; 2-3 tablespoons warm water (as needed)

Peanut Chicken Ramen Bowl

August 13, 2026 by odessa.keenan

🍜 Ramen just got an upgrade! 🍜

Looking for a quick meal that’s affordable, filling, and easy to make? This Peanut Chicken Ramen Bowl takes convenient ramen noodles and turns them into a more balanced meal with lean protein, colorful vegetables, edamame, and a simple creamy peanut sauce.

With no seasoning packet needed, garlic, ginger, peanut butter, and a splash of rice vinegar bring plenty of flavor while helping keep the sodium in check. Plus, it’s made entirely in the microwave—perfect for college students, dorm living, or anyone who needs a quick meal with minimal equipment.

💡 Ramen Makeover Tip: Think beyond the noodles! Adding a lean protein and vegetables can turn a simple package of ramen into a more satisfying, nutrient-packed meal.

Peanut Chicken Ramen Bowl

Servings

1 serving

Servings

1 serving

Peanut Chicken Ramen Bowl

Servings

1 serving

Servings

1 serving

Ingredients

1 1/2 cups Haiku ramen noodles 150 g or 1/2 package
3 ounces lower-sodium sliced deli chicken cut into strips
1/2 cup frozen shelled edamame
1 cup frozen broccoli
1 tablespoon natural peanut butter no salt added
1 teaspoon rice vinegar
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8 teaspoon red pepper flakes
2-3 tablespoons warm water as needed

Servings: serving

Units:

Instructions

Cook the vegetables. Place the frozen vegetables and edamame in a microwave-safe bowl. Microwave according to package directions until heated through. Set aside.
Prepare the noodles. Microwave the ramen noodles according to package directions. Drain and place in a large microwave-safe bowl.
Make the peanut sauce. In a small bowl or cup, combine peanut butter, rice vinegar, ginger, garlic powder, red pepper flakes, and 2 tablespoons warm water. Stir until smooth. Add another tablespoon of water if needed to thin out sauce.
Add the protein and vegetables. Add the sliced chicken, edamame, and cooked vegetables to the ramen noodles.
Add the sauce. Pour the peanut sauce over the ramen mixture and toss until everything is evenly coated.
Heat and serve. Microwave for an additional 30-60 seconds or until heated through.

Recipe Notes

Peanut Chicken Ramen Bowl

Nutrition Facts
Serving size
1

Amount per serving
Calories 550

% Daily Value
Total Fat 14 g 18 %
Saturated Fat 2 g 10 %
Trans Fat 0 g
Cholesterol 50 mg 17 %
Sodium 550 mg 24 %
Total Carbohydrate 66 g 24 %
Dietary Fiber 6 g 21 %
Total Sugars 5 g
Added Sugars 0 g 0 %
Protein 40 g

Vitamin D 0 mcg 0 %
Calcium 110 mg 8 %
Iron 4.4 mg 25 %
Potassium 690 mg 15 %

Mediterranean Chicken Wrap

July 1, 2025 by Dinner Tonight

Too hot to cook? No problem! This refreshing wrap is packed with rotisserie chicken, a zesty white bean salad, and crisp spinach—perfect for those sweltering summer days. It’s light, flavorful, and comes together in minutes without ever touching the oven.

Mediterranean Chicken Wrap

Servings

6 wraps

Servings

6 wraps

Mediterranean Chicken Wrap

Servings

6 wraps

Servings

6 wraps

Ingredients

Marinated White Beans

15 ounce canned white beans drained and rinsed
2 Tablespoons parsley chopped
2 Tablespoons oregano chopped
2 Tablespoons basil chopped
1/4 cup roasted jarred red peppers diced
2 Tablespoons shallot finely diced
6 ounce jar artichoke hearts chopped
1 garlic cloves minced
1/4 cup extra virgin olive oil
1 teaspoon lemon zest
1 1/2 Tablespoons lemon juice
1/4 teaspoon red pepper flakes
1/4 teaspoon ground black pepper

Wrap

6 Garlic and Herb Tortillas
10 ounces cooked chicken cubed or shredded
2 Cups Spinach cut into bite-sized pieces

Servings: wraps

Units:

Instructions

Wash hands and sanitize the preparation area.
In a mixing bowl, combine white beans, parsley, oregano, basil, red peppers, shallot, artichoke hearts, garlic, olive oil, lemon zest and juice, red pepper flakes, salt and pepper.
Cover with air-tight lid and refrigerate for at least 8 hours to allow flavors to develop.
To assemble wraps, start by laying out tortillas.
Add cooked chicken to center of tortilla, dividing evenly between each wrap.
Top chicken with 1/2 cup marinated white beans.
Add spinach on top of white beans.
To fold wrap, fold in the left and right sides and then roll up wrap from the bottom. Cut wraps in half diagonally and serve.
NOTES Wrap Storage: Wrap each chicken wrap individually or place in air-tight container and store in the refrigerator until ready to serve for easy, premade lunches. Marinated Bean Storage: Prepared Beans will stay fresh in the refrigerator for 3-4 days.

Recipe Notes

Pad Thai Egg Rolls

May 16, 2024 by Dinner Tonight

Looking to roll up something different for Dinner Tonight? Try out Pad Thai Egg Rolls, they fry up perfectly in an air fryer and provide a nice crunch to your dinner. The family will surely enjoy this “twist” on a traditional favorite.

Pad Thai Egg Rolls

Servings

6 egg rolls

Servings

6 egg rolls

Pad Thai Egg Rolls

Servings

6 egg rolls

Servings

6 egg rolls

Ingredients

2 cups roasted chicken breast shredded
1 cup cabbage shredded
1/2 cup carrots shredded
1/2 cup red bell pepper julienned
1/4 cup green onions chopped
1/4 cup cilantro leaves chopped
1/3 cup reduced fat smooth peanut butter
1 tablespoons reduced sodium soy sauce
1/2 tablespoon rice vinegar
1 tablespoon honey
1/4 cup fresh lime juice
1 teaspoon red pepper flakes
6 Eggroll wrappers
Non stick cooking spray

Servings: egg rolls

Units:

Instructions

Wash hands and clean all cooking surfaces
Preheat air fryer to 400 degrees
In a large bowl combine, shredded chicken, shredded cabbage, julienned red bell peppers, chopped green onions, chopped cilantro leaves, and mix
In a small bowl mix together, reduced fat peanut butter, reduced sodium soy sauce, rice vinegar, honey, lime juice and red pepper flakes.
Add sauce to chicken and vegetable mixture, stir until well combined
Put egg roll wrapper on your clean cooking surface. Spoon approximately ½ cup of mixture over the bottom third of the wrapper.
Wet the outside edges of the wrapper with water. Fold the edges toward the center of the wrapper and roll closed.
Repeat with the remaining wrappers and mixture.
Spray egg rolls with nonstick spray and place seam side down in the air fryer. Ensure there is enough room for air to flow around eggrolls. You may have to cook in batches.
Cook egg rolls for 6-8 minutes or until golden brown.

Recipe Notes

Parmesan Pasta Chips

April 28, 2023 by Dinner Tonight

If you’re looking for a delicious, easy, on-the-go snack, then our Parmesan Pasta Chips are just for you! With their crunch and cheese flavor these pasta chips are sure to be all the rave!

Parmesan Pasta Chips

CourseSnacks

Servings

2 1 cup pasta chips + ¼ cup marinara sauce

Servings

2 1 cup pasta chips + ¼ cup marinara sauce

Parmesan Pasta Chips

CourseSnacks

Servings

2 1 cup pasta chips + ¼ cup marinara sauce

Servings

2 1 cup pasta chips + ¼ cup marinara sauce

Ingredients

1.5 Cup dry pasta rigatoni
1 Tablespoon olive oil
2 Tablespoons grated Parmesan cheese divided
1 teaspoon minced garlic
1 teaspoon garlic powder divided
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
1/2 teaspoon parsley dried
1/2 Cup traditional marinara sauce No added sugar options

Servings: 1 cup pasta chips + ¼ cup marinara sauce

Units:

Instructions

Clean and prep cooking area.
Cook pasta according to the packaging.
Once pasta is cooked, drain it, and set it aside.
To a large mixing bowl, add your cooked pasta, olive oil, parmesan cheese (1 Tbsp), minced garlic, garlic powder (½ tsp), onion powder, cayenne pepper, and Italian seasoning. Mix until well combined.
Air Fryer: If you are using an air fryer, add pasta to basket and cook at 375 degrees for 15 minutes or until crunchy. Mix pasta every 3-5 minutes for the first 10 minutes and every minute thereafter during cooking time to avoid burning. Oven: If you are using an oven, pre heat oven to 400 degrees and cook pasta chips for 15- 25 minutes or until crunchy. Mix every 3-5 minutes to allow even baking.
Once pasta chips are done, mix with the remaining parmesan cheese and garlic powder and top with red pepper flakes and parsley.
Serve with ¼ cup of marinara sauce (per serving) to dip and enjoy!

Recipe Notes

Honey Sriracha Edamame

January 9, 2023 by Dinner Tonight

Can you handle the heat? With a little sweet and a lot of spice, these Honey Sriracha Edamame are sure to pack a punch!

Honey Sriracha Edamame

CourseAppetizers, Snacks

Servings

2 1 cup servings

Servings

2 1 cup servings

Honey Sriracha Edamame

CourseAppetizers, Snacks

Servings

2 1 cup servings

Servings

2 1 cup servings

Ingredients

2 cups edamame in pods
1 teaspoon garlic mashed
1 teaspoon soy sauce Low sodium
1 teaspoon sesame oil
2 teaspoons Sriracha Sauce
1/4 teaspoon red pepper flakes
1 teaspoon honey
1/2 teaspoon sesame seeds divided

Servings: 1 cup servings

Units:

Instructions

Clean and prep your area.
Cook edamame according to packaging.
In a medium bowl add garlic, soy sauce, sesame oil, sriracha sauce, red pepper flakes, honey, and ¼ tsp of sesame seeds and mix until well combined.
Add cooked edamame pods to the bowl and mix until evenly coated.
Serve hot, top with remaining sesame seeds, and enjoy!
Note: To eat the edamame, put the pod in your mouth, slide out the edamame beans with your teeth, and discard of the pods.

Recipe Notes

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