Soooo, you guys have had Ramen, right? I think it is probably the most consumed food among high school and college students out there. I kind of have a feeling that if I was a normal twenty-year old, sharing a dorm with other normal people, that this said dorm would most likely be packed with Ramen. College readers? Am I right? Ingredients for my favorite bowl of Ramen
Peanut oil Chicken thighs or chicken breasts Fresh ginger Garlic Sweet potato Red peppers Cremini mushrooms Thai red curry paste Smoked paprika Low-sodium chicken broth Reduced sodium soy sauce Fish sauce Creamy peanut butter Lime Brown sugar Ramen noodle soup or actual ramen noodles Chopped peanuts Chopped cilantro and green onions as a tasty garnish (optional) sesame seeds
Kitchen Supplies
Large pot or slow cooker/ instant pot Tablespoon Skillet Heat safe bowl Ladle Soup bowls
I have not had Ramen since third grade when my mom and I discovered that our beloved noodle soup actually had not an ounce of nutritional value. This was a huge bummer for the both us. Like fudge, what the heck are we going to eat now. It was mid winter in Cleveland when we found this info out and if you have ever been to Cleveland mid-winter, then you know just how much we needed this soup. Seriously, all Cleveland winters NEED a good noodle soup and even though Ramen was maybe twenty-four cents and came from a bag, it was still our soup of choice. Until we found out it really was doing nothing for us. Oh, and do not ask me why I cared about this in third grade. All I can say is that I have always been a really healthy eater. Meaning I really just only prefer good homemade food that I know what went into it. It’s more a control thing than a healthy thing.
So we ditched the Ramen right then and there. Whatever, no biggie. And it really wasn’t for me, but I am pretty sure my mom had some serious withdrawals. She is a noodle soup freak and by noodle soup, I really only mean noodles and broth. She takes it heavy on the noodle with a decent amount of broth, but she is good with just that. Nothing else. So, obviously Ramen was her favorite. I had not thought about Ramen for so long, but then I got a text from my brother, Brendan. If you are somewhat new around this blog, Bren is the brother who lives in Tahoe. Well, actually I think right now he is in Salt Lake City, but I am thinking that is only for the next couple months. No actually I heard he is going to Iceland at the end of the month. I do not know, he is kind of all over the place doing his snowboarding thing. He might creep you out just a bit when you first meet him, but don’t let his bad boy image freak you out. He is honestly one of the most kind and caring guys you will ever meet. And he is a crazy fun, go with the flow, loving life kind of guy. Trust me, you’d like him.
Anyway, he text me after this post and asked for budget meals, “you know, something I could actually afford”. Budget meals? Ahhh, you mean I can’t use a block of eight dollar cheese? Fudge. One of his ideas? Glorified Ramen. I kind of just loved the sound of that, so I went with it. I was this close (imagine me pinching my index and thumb finger together to show you how close) to titling this post “Glorified Ramen”, but the logical side of my brain went with the pungent flavors in the glorified Ramen instead. So lame, I know.
I am not sure how cheap this meal actually is with all the chicken, coconut milk and Thai curry paste, but it’s a pretty dang good, and healthy too! Well, minus the Ramen noodle part, but I am told that if you don’t use the seasoning packet, which is full of sodium and MSG, and boil the noodles, that they are not THAT bad. Ah, yeah and don’t tell me otherwise or I may freak. Obviously, if you want to make this über health you can swap in your favorite whole grain pasta, but make sure to cook the pasta in the soup a little longer. Oh, and this can be made on either the stove or in the crockpot. The stove is the super quick 30 minute version and the crockpot is the throw everything in, walk away for six hours and come home to dinner version. Both are just as good! Steps for the Crockpot/ Slow Cooker version for homemade ramen –
Step One
First, take your crockpot or slow cooker out of the attic or cabinet it’s been hiding in. It’s go time! Once cleaned, add the peanut oil, chicken, ginger, garlic, sweet potato, red peppers, curry paste, smoked paprika, coconut milk, chicken broth, soy sauce, fish sauce, peanut butter and brown sugar to the crockpot bowl. A lot of pantry staple ingredients in this dish, which we love – keeps things easy!
It’s that easy! Cover and cook for 6-8 hours throughout the day on the Low setting! Man, I love to slow cook. Alternatively, this can cook for 4 hours on the High setting. Try to set aside time to stir once or twice throughout the time the recipe is cooking.
Step Two
During the last thirty minutes, add the mushrooms and then during the last five minutes add the noodles. Once the noodles are cooked, serve immediately and garnish with fresh chopped cilantro, peanuts, and plenty of green onions if you wish! Reminder that you can edit this recipe – especially the garnishes – as you see fit. If you want to turn up the heat, add chili flakes! If basil, shallots, or scallions sound fitting – the choice is yours. This is one of my favorite warming winter soups, especially because you can be so creative with the toppings!
Be sure to share these recipes on Instagram! I can’t wait to see your versions of this Thai Peanut Chicken Ramen.
It’s Glorified Ramen time. Slurp.
