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Peanut butter chicken ramen

Peanut butter chicken ramen


Use peanut butter and Thai red curry paste to make a creamy, satisfying sauce that's ready in just over half an hour

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2324kj 557kcal
  • Fat
    High 44%
  • Saturates
    High 64%
  • Sugar
    Low 15%
  • Salt
    High 49%

% of adult’s reference intake | Carbohydrates per serving : 29g


  • ½ x 600g pack Co-op British chicken breasts
  • 1 litre chicken stock, made with 1 stock cube
  • 2 garlic cloves, unpeeled, bashed
  • 400ml can reduced fat coconut milk
  • 3 tbsp Co-op smooth peanut butter
  • 2 tbsp Co-op Thai red curry paste
  • 1 tbsp Co-op dark soy sauce
  • ½ x 200g pack Co-op chestnut mushrooms, sliced
  • 1 red pepper, thinly sliced
  • 1 nest Co-op egg noodles
  • ½ x 25g pack coriander, roughly chopped
  • 1 lime, cut into wedges
  • 1 tbsp Co-op large roasted & salted peanuts, roughly chopped


  1. Put the chicken in a large saucepan and cover with the stock
  2. Add the garlic, bring to the boil, then simmer gently for 14-16 mins, or until the meat is cooked through
  3. Remove with tongs and set aside
  4. Discard the garlic
  5. Stir the coconut milk into the stock and season
  6. Mix the peanut butter, curry paste and soy together in a small bowl, then add to the pan
  7. Stir well, then simmer for 5 mins
  8. Meanwhile, shred the chicken with 2 forks
  9. Add the mushroom and pepper, and cook for another 5 mins
  10. Add the noodles, chicken and half the coriander, then cook for 5 mins more
  11. Squeeze in 2 of the lime wedges, then divide the ramen between 2 bowls
  12. Garnish with the peanuts and the remaining coriander, and serve with the rest of the lime wedges on the side

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