A 30-minute better than take out Asian dinner made with ramen noodles, chicken and veggies.
- Ramen noodles - Sesame oil - Asparagus - Ground or leftover chicken - Peanut Sauce Green Onions Sesame seeds
Heat sesame oil in a large skillet over medium heat. Add in the ground chicken and cook until no longer pink. Stir the asparagus in and cook until crisp-tender.
Make the peanut butter sauce by whisking together peanut butter, garlic, ginger, soy sauce, rice vinegar, brown sugar, lime juice, and Sriracha.
Cook ramen noodles separately and then add them into the skillet. Drizzle it with the peanut butter sauce.
Give it a gentle toss. Garnish with sesame seeds, scallions, peanuts, and cilantro. Serve immediatedly.
Be sure to check out the blog post for ingredient substitutions, make ahead and storage tips.
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