Sam's Swirled Spicy Chicken Ramen
A creamy, peanut-lime spin on spicy chicken ramen that gets dinner on the table fast.
Prep: 8 · Cook: 17 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (128 reviews)
INSPIRED BY
Swanson — Swanson Recipes (website)
Adapted from Swanson's quick spicy chicken ramen, then rebuilt with a peanut-lime broth and crunchy slaw.
Story
I spotted [Swanson](https://www.campbells.com/swanson/recipes/15-minute-spicy-chicken-ramen/)'s 15-Minute Spicy Chicken Ramen and knew it could save a busy school night. I turn the clear broth into a creamy peanut-lime swirl, add broccoli slaw for a little crunch, and use rotisserie chicken so nobody waits hungry. My kindergartner likes the noodles plain, while the grown-ups pile on lime and heat.
By sam
Ingredients
- 1 carton Swanson Spicy Chicken Broth (32 ounces)
- 1 tablespoon sesame oil
- 3 garlic cloves, thinly sliced
- 1 tablespoon grated fresh ginger
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon packed brown sugar
- 1/4 cup creamy peanut butter
- 2 packages ramen noodles, seasoning packets discarded
- 1 1/2 cups shredded cooked rotisserie chicken
- 2 cups broccoli slaw
- 1 lime, half juiced and half cut into wedges
- 2 scallions, thinly sliced
Instructions
- Warm the sesame oil in a large saucepan over medium heat. Add the garlic and ginger, then stir for 1 minute until fragrant.
- Pour in the Swanson Spicy Chicken Broth, soy sauce, rice vinegar, and brown sugar. Simmer for 3 minutes, then remove the garlic and ginger with a slotted spoon.
- Whisk the peanut butter and lime juice into the hot broth until smooth. Keep the pot at a gentle simmer so the broth stays creamy.
- Add the ramen noodles and cook for 3 minutes, stirring once, until just tender.
- Fold the chicken and broccoli slaw into the pot and warm for 2 minutes. The slaw should soften while keeping a little bite.
- Ladle into four bowls and top with scallions. Serve with lime wedges, and keep extra hot sauce at the table for the grown-ups.
Chef Tips
- Whisk the peanut butter with a ladleful of hot broth in a small bowl first if it is cold from the pantry.
- Use leftover roast chicken or a store-bought rotisserie chicken to keep this truly weeknight friendly.
- The transformation is the creamy peanut-lime finish and crisp slaw, rather than a straight broth-based ramen bowl.
- For the picky one, serve the noodles and chicken before stirring in extra hot sauce.
Cook's Notes
- Prep the toppings while the broth warms.
- Keep the ramen noodles just tender so they do not go soft in the pot.
- Store leftovers without the noodles if possible, then reheat gently and add fresh noodles.