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Chicken over Curly Noodles

Ramen noodles get a big pick-me-up with a simple but flavorful 4-ingredient sauce that goes perfectly with this tender chicken.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1/4 cup packed brown sugar
  • 1/4 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 1 teaspoon minced garlic
  • 1/2 cup dry bread crumbs
  • 3 packages (3 ounces each) chicken ramen noodles
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1 tablespoon olive oil
  • 1 can (14 ounces) bean sprouts, drained

Directions

  • In a small bowl, combine the brown sugar, peanut butter, soy sauce and garlic; set aside. In a large resealable plastic bag, combine bread crumbs and contents of two noodle seasoning packets (discard the remaining packet or save for another use). Add chicken, one piece at a time, and shake to coat.
  • In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Meanwhile, cook noodles according to package directions.
  • Remove chicken and keep warm. Add peanut butter mixture to skillet; cook and stir until heated through. Drain noodles. Add noodles and bean sprouts to skillet; toss to coat. Serve with chicken.
Nutrition Facts
1 each: 673 calories, 25g fat (9g saturated fat), 78mg cholesterol, 2042mg sodium, 68g carbohydrate (17g sugars, 4g fiber), 43g protein.

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Reviews

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Average Rating:
  • hondapcgirl1
    Feb 13, 2021

    This recipe has such a good balance of flavor. I would recommend reserving a bit of the noodle cooking liquid to help mix together the noodles and peanut mixture. 4.5 stars

  • ms11145
    May 7, 2014

    I love Thai sauces so this hit the spot. I did make chicken strips to coat the chicken better. Did use bean sprouts, but did add broccoli because family requested. They want me to add mushrooms next time. I did have to double the sauce as family likes saucy and not dry foods. To cut down on some of the sodium, I use low sodium soy sauce.

  • iaremiles
    Apr 9, 2013

    I have made this recipe several times. excellent. I only use at most half of 1 ramen seasoning packet and omit the bean sprouts. Also I cube the chicken before I coat and cook it, then add to the noodles after there coated in the sauce so that it's all mixed together.

  • farrellnm
    Jan 28, 2012

    No comment left

  • emilyjennings
    Nov 19, 2011

    ALSO, used sesame oil instead of olive, tossed in sesame seeds with noodles and did not use bean sprouts.

  • emilyjennings
    Nov 19, 2011

    To tone down the saltiness I anticipated from the soy sauce and seasoning, I added 1/4 cup half and half to the sauce and it turned out delicious! I also used fresh bread crumbs instead of dry...they seemed to absorb the ramen seasoning better and gave a beautiful, textured crust to the chicken. I also dipped the chicken in butter before tossing it in the bread crumbs. I added scallions to the noodles for a tangy bite and color. My husband and I both really liked this dish...a great way to use up chicken and ramen noodles!

  • acmt1500
    Sep 28, 2011

    I agree that the peanut butter was too much for the sauce. I didn't bread the chicken ... just S&P and sauteed it. My noodle sauce turned out too dry, so I would have added some chicken broth or water to it.

  • Beckyosugrad
    Aug 27, 2011

    I love quick and easy recipes like this one, and peanut butter too!! Yummo!

  • crushead
    Jul 11, 2011

    the sauce came out kind of strong, so id just do a little less peanut butter and maybe a little less brown sugar. I only used one packet of the ramen seasoning and I subbed panko bread crumbs,chicken was great!

  • AluCake
    Feb 18, 2010

    i really liked the noodle part, it had a very differen taste to it that i hadnt tried before. i would make the noodles again. but i agree with most of the people here, that the ramen flavoring was too salty. i need to find somthing to subsitute it with... because so much salt is just gross. >_<