Kimchi Ramen Bowl with Sweet Peanut Sauce
Time: 35 minutes
Difficulty Level: Easy
- 2 pouches of Nona Lim Traditional Ramen Noodles (1 box)
- 2 chicken thighs, cut into strips (optional)
- 1 tbsp canola oil
- 2 carrots, peeled and thinly sliced into matchsticks (a.k.a. julienned)
- ½ cup red cabbage, thinly sliced
- 1 cup of kimchi, chopped
- 1 cup frozen mukimame (shelled edamame or soy beans)
- ¼ cup peanuts, chopped
- 2 ½ tbsp peanut butter
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp sweet chili sauce
- 1 ½ tbsp rice vinegar
- 1 tbsp warm water
- Salt and pepper to taste
- Heat the canola oil in a wok or deep skillet over medium-high heat.
- Bring a pot of water to a boil while the pan heats up. Once boiling, add the ramen and boil for 1 minute and 30 seconds. Drain and set aside.
- Once the pan is hot, add the chicken and season with salt and pepper to taste. Stir-fry until cooked through and set aside.
- Add the carrots to the skillet and stir-fry until they start to become tender.
- While the carrots cook, make the sweet peanut sauce by combining the peanut butter, sesame oil, soy sauce, sweet chili sauce, rice vinegar, and water. Whisk to combine and season with salt and pepper to taste.
- Add the red cabbage and frozen mukimame and season with salt. Stir-fry until the cabbage is tender and the mukimame is thawed.
- Add the kimchi, chicken, and noodles to the skillet, stir-fry until combined and warmed through.
- Turn off the heat and stir in the peanut sauce.
- Top with the chopped peanuts and serve immediately. Enjoy!
Allison Breitenbach is a market researcher by day, and a home cook by night based in Southwest Ohio. She finds joy in creating aesthetically pleasing and delicious dishes from scratch or through existing recipes from around the food community. Her love of food and cooking led her to create the Instagram page @off.the.cuff.kitchen to house her dishes and interact with a community that share in her passion.