3(3.5 ounce/100g) packages of ramen noodles (discard the flavor packets)
3chicken breastscut into bite-size pieces
1/4 cupchopped peanuts
3heaping tablespoons peanut butter
1teaspoonsriracha sauce or more to taste
Juice of 1/2 lime
Boil a large, salted pot of water for your ramen noodles. Once boiling, cook noodles for 3 minutes.
Meanwhile, prep your chicken and add it to a skillet along with the olive oil. Coat it with the oil and turn the heat up to medium-high. Cook the chicken for 7 minutes (or until it's cooked), stirring occasionally.
Meanwhile, chop your basil and cilantro and grate the carrot.
Take the skillet off the heat and add the sauce ingredients to it (I just add them one by one). Hold off on returning the pan to the heat until the ramen noodles are about done.
Add the pan back onto the stove over medium heat, and stir until you get a nice, smooth sauce that coats the chicken.
Add about 2 tablespoons of the noodle water to the skillet prior to draining the noodles. Add the drained noodles to the skillet along with the carrot, basil, cilantro, and chopped peanuts. Toss until everything is combined (using tongs makes it easy). Serve immediately with an extra squeeze of lime if desired.
I wrote the instructions in a way so that you can do the prep work as you go along while cooking this dish. If you prefer, you can prep everything ahead of time.
The key to this recipe is timing it so that everything else is cooked/ready before the noodles (keep in mind they only take 3 minutes to cook).
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.