Spicy Peanut Chicken Ramen Dinner Cole Slaw Recipes

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EASY, SPICY CHICKEN RAMEN NOODLE SOUP

Start with chicken broth from leftover rotisserie chicken for this easy and tasty ramen soup.

Provided by KKraft

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 14



Easy, Spicy Chicken Ramen Noodle Soup image

Steps:

  • Bring a small pot of water to a boil. Reduce heat to low and gently lower eggs into the water. Cook for 8 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  • Combine chicken stock, chicken meat, spinach, soy sauce, sriracha sauce, rice vinegar, garlic, and ginger in a large pot. Simmer until heated through, about 10 minutes.
  • Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.
  • Ladle noodles into bowls and cover with soup. Add 1 soft-boiled egg to each bowl. Garnish soup with seaweed, green onions, chile peppers, and sriracha sauce.

Nutrition Facts : Calories 316.5 calories, Carbohydrate 14.8 g, Cholesterol 219.5 mg, Fat 16.6 g, Fiber 1.9 g, Protein 26.5 g, SaturatedFat 4.8 g, Sodium 2596.3 mg, Sugar 1.9 g

4 eggs
6 cups chicken stock
2 cups diced rotisserie chicken meat
2 cups fresh spinach
2 tablespoons soy sauce
2 tablespoons sriracha sauce
1 tablespoon rice vinegar
2 cloves garlic, grated
1 (1 inch) piece ginger, grated
1 (12 ounce) package ramen noodles
1 cup finely crumbled dried seaweed, or to taste
4 green onions, chopped, or to taste
2 Thai chile peppers, stemmed and coarsely chopped, or to taste
2 tablespoons sriracha sauce, or to taste

SPICY PEANUT RAMEN RECIPE BY TASTY

Here's what you need: instant ramen, creamy peanut butter, sriracha, sesame oil, roasted peanut, fresh cilantro, jalapeño, lime

Provided by Matthew Johnson

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 8



Spicy Peanut Ramen Recipe by Tasty image

Steps:

  • To a pot with 2 cups (480 ml) of boiling water add the ramen seasoning packet and a tablespoon of butter. Stir until the butter melts and then add the ramen noodle cube and cook until the noodles become tender, 2 minutes. Pour the ramen into a bowl.
  • To the prepared ramen, add the peanut butter, Sriracha, and sesame oil and stir to incorporate.
  • Garnish with the peanuts, cilantro, jalapeño, and a lime wedge.
  • Enjoy!

Nutrition Facts : Calories 603 calories, Carbohydrate 60 grams, Fat 35 grams, Fiber 5 grams, Protein 15 grams, Sugar 5 grams

1 package instant ramen, prepared
1 tablespoon creamy peanut butter
2 teaspoons sriracha
1 teaspoon sesame oil
1 tablespoon roasted peanut, chopped
1 tablespoon fresh cilantro, chopped
3 slices jalapeño
1 wedge lime

SPICY PEANUT CHICKEN RAMEN DINNER COLE SLAW

A different and delicious take on the ramen coleslaw salad! I came up with this recipe when we found ourselves making and eating our other version so often (recipe#240922, it's so good!) that we wanted a slightly different kind. :) The recipe makes 4 main-dish portions, or 8-10 side dish portions. It's great as a dinner entrée, and fast and easy to make.

Provided by Julesong

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 22



Spicy Peanut Chicken Ramen Dinner Cole Slaw image

Steps:

  • Sauté the chicken pieces in olive and sesame oils until browned. Drain and set aside.
  • In a very large bowl, stir together the dressing ingredients well.
  • Add the browned chicken and coleslaw mix or shredded cabbage to the dressing and toss well to coat. Set aside.
  • Into a bowl, break up the ramen noodles into smaller pieces. In a saucepan, heat the amount of water according to package directions to a brisk boil and add the seasoning packets. Add the bowl of noodles all at once to the boiling seasoned water and cook, stirring occasionally, for 90 seconds. (You want the noodles slightly cooked, but not as limp as ramen will get if you cook it fully.) When noodles have cooked for 90 seconds, remove from heat and immediately drain.
  • Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well.
  • Place salad in a large container and chill in refrigerator for at least 2 hours (it helps to cool and chill them if you stir the slaw a couple of times during chilling).
  • Garnish with chopped toasted peanuts. Makes 4 entrée-size servings.

Nutrition Facts : Calories 563.7, Fat 30.8, SaturatedFat 7.7, Cholesterol 50.3, Sodium 918.1, Carbohydrate 48.3, Fiber 6, Sugar 8.3, Protein 26.6

2 chicken breasts, cut into bite-size pieces (about 4 ounces each)
1 tablespoon olive oil
1 teaspoon toasted sesame oil
2 -3 tablespoons chunky peanut butter, to taste
1/4 cup plain yogurt
2 tablespoons mayonnaise
2 garlic cloves, minced
2 tablespoons dried onion flakes
2 tablespoons cider vinegar
1 tablespoon soy sauce
2 teaspoons lemon juice, to taste
1/2 teaspoon dried ancho chile powder
1/4 teaspoon cayenne, to taste
crushed red pepper flakes, to taste (optional)
1/8-1/4 teaspoon fresh ground black pepper, to taste
1/4 cup slivered almonds
3 green onions, chopped (scallions)
1 (4 ounce) can sliced water chestnuts, drained, cut in halves
1 tablespoon toasted sesame seeds
1 (1 lb) bag coleslaw mix or 1 small cabbage, shredded
2 (3 ounce) packages chicken-flavored ramen noodles
chopped toasted peanuts, for garnish (optional)

ASIAN STYLE CHICKEN RAMEN DINNER COLE SLAW

There are many different variations of this salad out there, of course. My version differs in that the dressing is creamy, and not sweet. The recipe makes 4 main-dish portions, or 8-10 side dish portions. It's great as a dinner entrée, and fast and easy to make! Very popular as a take-along potluck or picnic item, too.

Provided by Julesong

Categories     Lunch/Snacks

Time 30m

Yield 8 side dish portions, 4 serving(s)

Number Of Ingredients 16



Asian Style Chicken Ramen Dinner Cole Slaw image

Steps:

  • Sauté the chicken pieces in olive and sesame oils until browned. Drain and set aside.
  • In a very large bowl, stir together the dressing ingredients well.
  • Add the browned chicken and coleslaw mix or shredded cabbage to the dressing and toss well to coat. Set aside.
  • Into a bowl, break up the ramen noodles into smaller pieces. In a saucepan, heat the amount of water according to package directions to a brisk boil and add the seasoning packets. Add the bowl of noodles all at once to the boiling seasoned water and cook, stirring occasionally, for 90 seconds. (You want the noodles slightly cooked, but not as limp as ramen will get if you cook it fully.) When noodles have cooked for 90 seconds, remove from heat and immediately drain.
  • Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well.
  • Place salad in a large container and chill in refrigerator for at least 2 hours (it helps to cool and chill them if you stir the slaw a couple of times during chilling).
  • Makes 4 entrée-size servings. You can always stretch this salad by adding additional meat or packages of ramen! We've even added more semi-cooked ramen the next day to the leftovers. :).
  • Note: for folks who like their salad spicy, the addition of crushed red pepper is nice, or a bit of Tabasco in the dressing. A bit of minced fresh sweet basil is also nice in this recipe. My husband sometimes adds sliced black olives to his serving. I also use about a 1/2 cup of slivered almonds, because I love their taste and texture in the salad.
  • Note #2: if you don't have yogurt, you can use sour cream instead, but yogurt is preferred.
  • Note #3: if taking to a picnic or potluck and you're concerned about the mayo in it, you might consider using Vegenaise instead of regular mayo, which has no eggs in it. Tastes just like old fashioned mayo, but lower fat and no eggs. See http://www.followyourheart.com for more info.

Nutrition Facts : Calories 496.2, Fat 26.6, SaturatedFat 6.5, Cholesterol 40.5, Sodium 1302.9, Carbohydrate 45.1, Fiber 6.3, Sugar 7.1, Protein 21.4

2 (4 ounce) chicken breasts, cut into bite-size pieces
1 tablespoon olive oil
1 teaspoon toasted sesame oil
1/4 cup mayonnaise (Best Foods, Hellmann's, or Vegenaise)
2 tablespoons plain low-fat yogurt (see note #2 below)
1 garlic clove, minced, to taste
2 tablespoons cider vinegar
1 tablespoon soy sauce
2 teaspoons lemon juice, to taste
1/8 teaspoon fresh ground black pepper, to taste
1/4 cup slivered almonds
3 green onions, chopped (scallions)
1 (4 ounce) can sliced water chestnuts, drained
1 tablespoon toasted sesame seeds
1 (1 lb) bag coleslaw mix or 1 small cabbage, shredded
2 (3 ounce) packages chicken-flavored ramen noodles

WOOD RANCH PEANUT COLE SLAW

Make and share this Wood Ranch Peanut Cole Slaw recipe from Food.com.

Provided by Pam-I-Am

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10



Wood Ranch Peanut Cole Slaw image

Steps:

  • 1. In a large mixing bowl, combine coleslaw, red cabbage, celery and green onions.
  • 2. In a small bowl, whisk together wine vinegar, water, sugar, seasoned salt, garlic powder and oil.
  • 3. Mix dressing with coleslaw; stir in peanuts and toss well.
  • 4. Refrigerate until ready to serve.

Nutrition Facts : Calories 309.6, Fat 25.8, SaturatedFat 3.8, Sodium 265.9, Carbohydrate 17.9, Fiber 4.1, Sugar 7.8, Protein 4.9

1 (16 ounce) bag cabbage and carrots, slaw mix
1 1/2 cups purple cabbage, shredded
3/4 cup celery, finely sliced
1/3 cup red wine vinegar
1 tablespoon water
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup vegetable oil
1 cup unsalted peanuts

CRUNCHY ASIAN RAMEN COLE SLAW

I recieved this recipe from my future sister-inlaw, Amy. She got the recipe from her aunt Diana. My family loves this slaw. I chilled my slaw sauce before using while preparing the other ingredients. When I made this I used white vinegar (I do not recommend Apple Cider Vinegar). I recommend using good quality Ramen noodles no off brands. I also use Sunkist Almond Accents roasted garlic caesar flavored sliced almonds. I also allowed my browned noodles, almonds and seeds to cool before mixing into the shredded slaw. Diana says "Do not pour sauce onto slaw mix until ready to serve or the noodles will become soggy".

Provided by internetnut

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9



Crunchy Asian Ramen Cole Slaw image

Steps:

  • Whisk together canola oil, vinegar, soy sauce and splenda. Set aside.
  • Melt 1 stick of butter.
  • While butter is melting crush dry raman noodles into bite size pieces. Remove the seasoning pack and discard (I reserve the seasoning for use in other dishes).
  • Add to the melted butter almonds, sesame seeds, and dry raman noodles. Cook until browned.
  • Shred 1/2 of the head of cabbage and set aside.
  • When ready to serve pour browned noodles, almonds and seeds into shredded cabbage toss. Add the slaw sauce and toss again.

Nutrition Facts : Calories 1048.2, Fat 96.2, SaturatedFat 22.9, Cholesterol 61, Sodium 1433, Carbohydrate 39.8, Fiber 5.4, Sugar 5, Protein 11.7

1/2 head cabbage
1/2 cup butter
1/2 cup slivered almonds
1/4 cup white sesame seeds
6 ounces ramen noodles
1 cup canola oil
1/2 cup vinegar
3 tablespoons soy sauce
1/2 cup Splenda sugar substitute or 1/2 cup sugar

SPICY PEANUT COLESLAW LIKE ARMADILLO WILLY'S

Not sure how many restaurants Armadillo Willy's have, but the one I usually go to is their original one and the one I've been going for something like 30 years. It's a BBQ restaurant with what I think of as one of the better tasting BBQ around. They also have this coleslaw that I really like. I've seen other clones but the one near us do not have onion, apple, green onion in their's. Taking it apart, it is chopped green cabbage with some red cabbage for color only, small amount of shredded carrots, cilantro and peanuts. What makes this coleslaw tasty is the spiciness. I've experimented with this dressing and it's not 100% there yet to the original one, but it's getting awfully close. The way most of these smaller places work is they incorporate what's available to them in their side offerings. And the cost is something they must look at. They keep 2-3 types of hot sauces for you to take to the table and I think that's where the spiciness is coming from.

Provided by Rinshinomori

Categories     Vegetable

Time 20m

Yield 12 serving(s)

Number Of Ingredients 11



Spicy Peanut Coleslaw Like Armadillo Willy's image

Steps:

  • Combine all the salad ingredients in a bowl.
  • Combine all the coleslaw sauce ingredients in a small bowl.
  • Spoon in coleslaw sauce into salad and mix well. Taste for more salt and pepper if needed. Cover and refrigerate until serving.

6 cups cabbage, chopped (green)
1/2 cup red cabbage, chopped
1/2-1 small carrot, shredded
1/3 cup cilantro, chopped
1/2 cup peanuts
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1 tablespoon hot sauce (Tabasco)
1 teaspoon kosher salt
pepper

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