Chicken and Corn Ramen Bowl with Peanut and Ginger Sauce
Whether it’s summer or winter, I love making bowls with whatever ingredients I have on hand. This inspiration turned out to be a delicious bowl of chicken and corn ramen with peanut butter and ginger sauce. You must try this chicken and corn ramen bowl with peanut butter and ginger sauce!
Ads
- Preparation time: 25 minutes
- Cooking time: 10 minutes
- Servings: 4
Ingredients
Peanut Butter and Ginger Sauce
- 1/4 cup (65 g) peanut butter
- 1 tablespoon (15 ml) grated fresh ginger
- 1 tablespoon (15 ml) sambal oelek or gochujang (or less to taste)
- Zest of 1 lime, well washed
- 3 tablespoons (45 ml) lime juice
- 1 tablespoon (15 ml) honey
- 1/4 cup (60 ml) water
- 1 small clove garlic, minced
- 3/4 teaspoon (3.75 ml) salt
Bowl
- 350 g cooked ramen
- 2 cups (340 g) shredded commercial chicken
- 1 English cucumber, julienned
- 3 ears of corn, cooked and shelled
- 2 green onions, thinly sliced
- 1/3 cup (15 g) coarsely chopped fresh basil
Ads
Preparation
Peanut Butter and Ginger Sauce
- Combine all sauce ingredients in a bowl.
Bowl
- Cook the ramen in a pot of boiling salted water according to the time indicated on the package. Drain it.
- Divide the sauce among four bowls. Add the ramen, chicken, cucumbers, corn, green onions, and basil.
Ads
