Total Time: 20 Mins
Yield: Serves 8 (serving size: 1 1/4 cups)
If you never thought you’d be reaching for a package of instant ramen to create an impressive (even company-worthy!) meal—think again. This crunchy noodle chicken salad is loaded with vibrant flavor and dynamic texture that everyone will love, and the salty-sweet peanut dressing definitely seals the deal.
- 3(3 to 3.5-oz.) pkg. ramen noodles, spice packets discarded
- 1/4 cup creamy peanut butter
- 1/4 cup lower-sodium soy sauce
- 1/4 cup seasoned rice vinegar
- 3 tablespoons water
- 1 tablespoon chopped garlic (from 2 medium garlic cloves)
- 1 tablespoon granulated sugar
- 1 tablespoon Sriracha chile sauce
- 1 tablespoon grated fresh ginger
- 1 tablespoon toasted sesame oil
- 1(12-oz.) frozen steam-in-bag broccoli florets
- (10-oz.) bag frozen edamame beans, defrosted and drained
- 2 cups shredded rotisserie chicken breast
- 1 1/2 cups matchstick carrots
- 1 cup thinly sliced red bell pepper
- 1 1/2 cups thinly sliced scallions, divided
- 3/4 cup chopped dry roasted peanuts, divided
How to Make It
Cook 2 of the packages of noodles according to package instructions, omitting spice packets. Drain, and let cool.
Whisk together peanut butter, soy sauce, rice vinegar, water, garlic, sugar, Sriracha, ginger, and sesame oil in a large bowl to combine. Set aside.
Prepare broccoli florets according to package directions for crisp tender broccoli; after cooking, immediately place in ice cold water to stop cooking and cool broccoli. Once cool, drain well, and place in bowl with peanut butter mixture. Add defrosted and drained edamame beans, chicken, carrots, red pepper, 1 cup of the scallions, and 1/2 cup of the chopped peanuts; toss gently to coat ingredients with dressing.
Use kitchen shears to cut cooked ramen noodles into 4 to 5-inch sections, and add to mixture in bowl. Crumble remaining package of raw ramen noodles into mixture. Toss gently to incorporate noodles, and coat with dressing. Sprinkle each serving with remaining scallions and chopped peanuts.
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