This warm, delicious ramen noodle salad with a creamy peanut sauce is perfect for a summer BBQ or quick dinner.
View More
GET THE RECIPE
Cook the Chicken Fillets in a pan or bake according to the instructions on the package. Cut into strips and set aside.
View More
Add water to a medium-sized pot and bring to a boil. Add the ramen noodles and cook until al dente. Rise and strain the noodles and set aside.
View More
In a bowl, add and whisk together the peanut butter, soy sauce, rice wine vinegar, miso paste, spicy sesame oil, maple syrup, black garlic hot sauce, all of the spices, and lime juice.
View More
Add the sauce mixture to a large pan over medium-high heat, and bring to a slight boil. Add the zucchini and bok choy, cooking for 3 – 5 minutes until both are tender.
View More
Once tender, turn off the heat and add the ramen noodles, and toss together. Next, add in the cubed tofu, Chicken Fillets, and the peanuts, stirring to combine without breaking the noodles.
View More
Last, top with green onion and fresh cilantro. Serve immediately and enjoy!
View More