More bites for your budget
Spicy Peanut Chicken Ramen
One of the things we love about ramen is that you can pull items from your fridge or pantry and make delicious brothy bowls in no time. This Spicy Peanut Chicken Ramen recipe transforms ordinary ingredients into a great meal in only 2 steps and 20 minutes.
Ingredients
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup
- 2 1/2 cups Swanson® Unsalted Chicken Broth
- 1/4 cup creamy peanut butter
- 3 tablespoons 38% less sodium soy sauce
- 2 tablespoons lime juice
- 1 teaspoon sriracha hot chili sauce
- 9 ounces uncooked ramen noodles
- 2 cups shredded cooked chicken or turkey
- 3 cups coleslaw mix (shredded cabbage and carrots)
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut in wedges
Instructions
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Tips
- If you want to take the flavor up a notch, decrease the broth to 2 cups and add 1/2 cup coconut milk instead.
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Step 1
Heat the soup, broth, peanut butter, soy sauce, lime juice and sriracha in a 12-inch skillet over medium-high heat to a boil.
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Step 2
Add the noodles. Reduce the heat to medium-low. Cook and stir for 5 minutes or until the noodles are tender. Stir in the chicken and coleslaw mix. Sprinkle with the cilantro and serve with the lime wedges and additional sriracha, if desired.
Made With
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.