Peanut & Chili Crunch Ramen Noodles
Yield: 4
Prep time: 15 HourCook time: 10 HourTotal time: 25 Hour
Ingredients
Sauce & Noods
- ¼ cup of smooth or crunchy peanut butter
- 2 tbsp soy sauce or tamari
- 1 tsp fish sauce
- 1 tbsp chili oil (I like Momofuku crunchy chili oil)
- 2 tbsp ponzu
- 1 tbsp hoisin sauce
- ½ cup of chicken or beef broth (can use veggie)
- 1 clove crushed garlic
- Juice of 1 lime
- 1 box of store-bought ramen noodles (I like the refrigerated ones)
Hoisin Chicken
- 1 lb of chicken thighs
- ¼ cup of hoisin sauce
Instructions
Hoisin Chicken
- Toss the chicken thighs in a large mixing bowl and add in the hoisin sauce, cover and let set for 20 minutes. If you have longer I recommend marinating overnight or for at least an hour.
- Get a nonstick pan and heat on a high-medium flame. Place a bit of neutral oil down, getting the pan nice and hot. Pop the chicken thighs in the skillet and cook each side for 5-7 minutes without moving them.
- Remove and let cool then cut into strips to top the noodles.
Sauce & Noods
- Add all the sauce ingredients to a lipped pan or a large pan.
- Whisk together on low heat until it becomes creamy and smooth.
- Once the sauce comes together leave on very low heat and leave it alone.
- Boil a pot of water and cook ramen noodles for about 3 minutes until tender.
- Strain and add into the pan with the sauce.
- Gently mixing together until the noodles are covered.
- Top your noodles with chicken and a drizzle of chili oil.
- Enjoy