🍜 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.
đź’ˇ 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.
- 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
- 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.
