Curry that’s faster to make than it is to get it delivered? We’re in. We’ve done green, red, yellow, and Massaman curries, but we were missing another Thai classic: panang curry! Never had it? It’s like red curry’s richer, milder, peanutty cousin, and …
Curry that’s faster to make than it is to get it delivered? We’re in. We’ve done green, red, yellow, and Massaman curries, but we were missing another Thai classic: panang curry! Never had it? It’s like red curry’s richer, milder, peanutty cousin, and it’s SO good!
This is our inspired, veggie-packed version made with easier-to-find ingredients and your choice of chicken or tofu for protein. It’s SO rich and comforting, you won’t believe it only takes 30 minutes.
Oh, curry! You never let us down. We’ve done green and red curry pastes, but considering panang curry is one of our favorite Thai curries, it was time we tried our hand at homemade panang curry paste!
Our inspired version is vegan, gluten-free, and nat…
Oh, curry! You never let us down. We’ve done green and red curry pastes, but considering panang curry is one of our favorite Thai curries, it was time we tried our hand at homemade panang curry paste!
Our inspired version is vegan, gluten-free, and naturally sweetened but makes a similarly rich, peanutty, savory-sweet curry that’s just as good as takeout (stay tuned for that recipe!).
This Ramen Noodle Salad is something we ate often when I was growing up and I still love it just as much today. Why? Because it’s light, fresh, filling, uses simple and inexpensive ingredients, and holds up well in the fridge so you can eat the leftovers for days (less cooking, more eating!). Keep this recipe bookmarked because it’s going to get you through those long hot days of Summer!
What is Ramen Noodle Salad?
This Ramen noodle salad is simply a mix of finely shredded cabbage, chicken, carrots, green onion, almonds, and …drum roll… uncooked instant ramen noodles for a little extra CRUNCH! The salad also features a simple light dressing that has Asian inspired flavors, like ginger, rice vinegar, and soy sauce. A lot of people call this salad Chinese Chicken Salad, but it’s not an authentic Chinese recipe, so we’re rebranding it with a more accurate name, Ramen Noodle Salad.
What Kind of Cabbage to Use
This salad is usually made with Napa cabbage, which has a slightly lighter and more delicate texture than regular green cabbage, but it’s totally flexible. Napa cabbage was a little on the expensive side when I was at the store this week so I swapped it out for some green cabbage and added a little purple cabbage for color. You can use all green cabbage if you want, or if you want to take an even bigger short cut just use two bags of pre-shredded coleslaw mix (cabbage and carrots) instead of shredding your own. …But freshly shredded always tastes better. ;)
What Else Can I Add?
I love salads because you can add so many different things to them and this Ramen Noodle Salad is no exception! Here are some other fun ingredients you can add to the ramen noodle salad, if you have them on hand:
Mandarin oranges
Sesame seeds
Cashews
Avocado
Cucumber
Edamame
Peanuts
Shredded broccoli stems
HOW TO STORE THE LEFTOVERS
If you plan to meal prep this ramen noodle salad (highly recommend), you have a couple of options. If you want the ramen noodles to stay super crunchy, don’t stir them into the salad before storing. Simply sprinkle them over each serving just before eating. I kind of like the way the ramen soaks up the flavor of the dressing over time, but you do you! The almonds will also soften slightly as the salad is refrigerated. The salad will last about 3-4 days in the fridge.
Make the dressing first. Whisk together the salad oil, rice vinegar, honey, soy sauce, ginger, garlic powder, and toasted sesame oil. Set the dressing aside.
Shred the cabbage as finely as possible. Shred the carrot and slice the green onions. Crush the instant ramen noodles (discard the seasoning packet or save it for another use).
Place the cabbage, carrot, green onion, almonds, crushed ramen noodles, and shredded chicken in a large bowl. Pour the prepared dressing over top. Toss the salad until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.
How to Make Ramen Noodle Salad – Step by Step Photos
Make the dressing first. Whisk together ¼ cup neutral salad oil, ¼ cup rice vinegar, 2 Tbsp honey, 2 tsp soy sauce, 1 tsp ground ginger, ¼ tsp garlic powder, and 1 tsp toasted sesame oil. Set the dressing aside.
Shred about six cups of cabbage for the salad. You can use green cabbage, purple cabbage, Napa cabbage, or any mix of the above. Shred the cabbage as finely as possible.
Shred one carrot and slice four green onions.
Shred about two cups of cooked chicken breast. We used a rotisserie chicken, but you could cook your own chicken breast or even use canned chicken breast.
Place the shredded cabbage, carrot, green onion, and chicken in a bowl. Crush one 3 oz. package of instant ramen noodles (discard seasoning packet or save for another use). Add the crushed ramen noodles and ¼ cup sliced almonds to the bowl. Pour the prepared dressing over top.
Toss the salad well until everything is evenly mixed and coated in dressing.
Serve the ramen noodle salad immediately or refrigerate up to four days. Always give the salad a good stir just before serving to redistribute the dressing.
Lettuce Wraps always remind me of the restaurant P.F. Changs. Anyone else? Their lettuce wraps are nostalgic for me. I ordered them MANY times during my college years. I haven’t been to that restaurant in years because lettuce wraps are SO easy t…
Lettuce Wraps always remind me of the restaurant P.F. Changs. Anyone else? Their lettuce wraps are nostalgic for me. I ordered them MANY times during my college years. I haven’t been to that restaurant in years because lettuce wraps are SO easy to make at home and they taste just as good, maybe even better!…
This carrot cake baked oatmeal is everyone’s favorite cake, done up for breakfast! It’s a hearty way to start the day.
Looking for a fun breakfast idea? Try carrot cake baked oatmeal! Here’s everyone’s favorite cake dressed up as a wholesome way to start the day. It’s cozy and comforting, flecked with orange carrots and flavored with cinnamon, ginger, and nutmeg. Steel cut oats add heartiness, and it’s seriously simple to throw together and eat off a pan all week. This one’s a favorite of ours: especially in the spring! Here’s how to make it.
Ingredients in carrot cake baked oatmeal
This carrot cake baked oatmeal has a twist: it’s make with steel cut oats instead of rolled oats! It’s a spin on our favorite pumpkin pie baked oatmeal, with carrots and cozy spices instead. Best of all, it’s an idea brought to us by a reader, Heather! She let us know that she makes our pumpkin oatmeal all the time and she even created a few other “flavors”: one of which was carrot cake. We knew we needed to try it out, and it’s become a big favorite around here. Here’s what you’ll need for this recipe:
Carrots
Raw steel cut oats (do not use rolled oats; see below
Olive oil
Egg
2% milk
Maple syrup
Cinnamon, ginger, and nutmeg
Baking powder and salt
Pecan pieces
Steel cut oats vs rolled oats
This carrot cake baked oatmeal uses steel cut oats, not rolled oats. What’s the difference?
Steel cut oats are whole grain oats that are cut into nubs: the grains look like brown rice or barley.
Rolled oats are oat groats that are rolled through steel rollers: this gives them a flat shape and makes them much quicker to cook. Both varieties have very similar nutritional profiles: lots of protein and fiber to start your day! See Steel Cut vs Rolled Oats.
Don’t substitute rolled oats here! The recipe is designed for steel cut oats, so the liquid quantities and bake time don’t work for rolled oats.
It takes 1 hour, but leftovers save well
This carrot cake baked oatmeal takes 1 hour start to finish, but most of the time is hands off while the oatmeal bakes. However, the leftovers save well and make for a healthy breakfast recipe that lasts throughout the week. It saves well in the refrigerator, and you can eat it cold or room temp: no reheating necessary! If you’d like, you can heat it in the oven or microwave.
More carrot recipes
Got leftover carrots? Here are some more carrot recipes to use up a bunch!
Preheat the oven to 375F. Grease a 8×8 or 9×9 baking dish.
Peel and finely grate the carrots, enough for 1 ½ cups.
In a medium bowl, whisk together the olive oil, egg, milk, maple syrup and vanilla extract.
In a small bowl, stir together the cinnamon, ginger, nutmeg, baking powder and kosher salt. Pour into the bowl with the wet ingredients and whisk to combine. Stir in the steel cut oats.
Pour the mixture into the prepared baking dish, then mix in carrots and spread them around evenly. Cover the pan loosely with foil.
Bake for 30 minutes. Remove the foil then sprinkle with pecans. Bake another 30 to 35 minutes until set. Serve warm, or refrigerate and eat leftovers for several days. (Note: This baked steel cut oatmeal is best warm or room temperature. Leftovers store well and can be reheated. To make it ahead, you could bake the entire pan and reheat: or prepare the wets and dries separately and refrigerate overnight, keeping the carrots in a separate container, and then mix them and bake the next morning.)
Are you looking for a quick, creamy, lusciously rich, and easy dinner? I got you. These Peanut Noodles with Chicken are straight-up addictive with their sweet-savory-spicy-rich sauce and tender chunks of chicken breast. Plus, the whole recipe comes together in a cinch, so this is a great last-minute meal for those days when you just need something easy and GOOD. I think you’re going to love this one!
What Are Peanut Noodles
This dish features noodles (any kind) and small bites of tender chicken breast drenched in a creamy sauce that’s inspired by Thai peanut sauce. The sauce is a rich mix of creamy coconut milk, savory peanut butter, spicy sriracha sauce, fresh garlic and ginger, a little soy sauce and brown sugar, and a splash of lime juice to keep everything bright. This easy sauce is absolutely divine and you’re going to want to spoon it over everything!
Can I Sub the Chicken?
Absolutely! If you’re not a chicken fan you can easily substitute it with shrimp, cubed tofu, or even just leave it out and enjoy the noodles plain. It’s all about that sauce, anyway. ;)
This dish is definitely the best when eaten right away because the creamy, luscious sauce tends to get soaked up by the noodles when it’s stored in the refrigerator. That being said, I probably wouldn’t turn down a plate of these noodles after reheating, but I also wouldn’t expect them to be as saucy and creamy. So if you’re big on texture making a half batch might be a better option than counting on eating the leftovers.
1boneless, skinless chicken breast (about ⅔ lb.)$3.33
1Tbspcooking oil$0.04
8oz.noodles*$0.89
1/4cupchopped peanuts$0.19
1/4cupchopped cilantro$0.22
Instructions
Prepare the peanut sauce first. In a medium bowl, whisk together the peanut butter, sriracha, brown sugar, soy sauce, 2 Tbsp lime juice, soy sauce, minced garlic, and grated ginger.
Add the coconut milk to the peanut sauce and whisk until smooth again.
Cut the chicken breast into small ½ to 1-inch sized pieces.
Heat a large skillet over medium-high. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the chicken and cook until browned on all sides. Be careful not to overcook the chicken.
Add the prepared peanut sauce into the skillet, turn the heat down to medium-low, and stir to dissolve any browned bits off the bottom of the skillet. Let the chicken simmer in the sauce over low, stirring occasionally, while you cook the noodles.
Cook your noodles according to the package directions, then drain in a colander.
Add the cooked and drained noodles to the skillet with the peanut sauce and chicken. Toss until everything is evenly mixed and coated in sauce.
Top the noodles with chopped peanuts and cilantro, then enjoy!
How to Make Peanut Noodles with Chicken – Step by Step Photos
Make the peanut sauce first so the ingredients have a few minutes to mingle and the sauce is ready to go when you need it later. Add ⅓ cup smooth natural-style peanut butter, 2 Tbsp sriracha, 2 Tbsp brown sugar, 1 Tbsp soy sauce, 1 clove of garlic (minced), 1 tsp grated fresh ginger, and 2 Tbsp lime juice to a bowl.
Whisk the ingredients together until smooth, then add in one 13.5 oz. can of coconut milk. Whisk until smooth again and then set the sauce aside.
Cut one large boneless, skinless chicken breast (about ⅔ lb.) into small ½ to 1-inch chunks.
Heat 1 Tbsp cooking oil in a large skillet. Once hot, add the chicken and cook until browned on all sides. It’s okay if the chicken isn’t cooked through at this point. Avoid overcooking the chicken or it will become tough.
Pour the prepared peanut sauce into the skillet with the chicken. Turn the heat down to low and stir to dissolve any browned bits off the bottom of the skillet. Let the chicken simmer in the sauce over low, stirring occasionally, as you cook the noodles.
Cook 8 oz. noodles according to their package direction, then drain in a colander. You can use linguine, spaghetti, rice noodles, ramen noodles, or any kind of long noodle.
Add the cooked and drained noodles to the skillet and stir to combine.
Top the peanut noodles with ¼ cup chopped peanuts and ¼ cup chopped fresh cilantro.
Enjoy the peanut noodles hot. If you have any leftover lime, cut it into wedges and squeeze a bit over top just before eating.
Who loves all things sushi but feels a little intimidated by making sushi at home? (Slowly raises hand.) Solution: this quick and easy salmon sushi bowl! It’s our take on the satisfaction of sushi without the need for sushi-grade fish or assembli…
Who loves all things sushi but feels a little intimidated by making sushi at home? (Slowly raises hand.) Solution: this quick and easy salmon sushi bowl! It’s our take on the satisfaction of sushi without the need for sushi-grade fish or assembling rolls! We’re into it.
Just 9 ingredients required, friends. Let us show you how it’s done!
How to Make Salmon “Sushi” Bowls
These EASY salmon “sushi” bowls come together with just three required components, plus a few optional add-ons to step up the sushi vibes!
Is it just us or does it seem like cucumbers repel any dressing you add to them? Not so fast! After some research and testing, we learned that smashing cucumbers helps the flavors stick around. Smashed cucumber salad to the rescue!
This Asian-inspired …
Is it just us or does it seem like cucumbers repel any dressing you add to them? Not so fast! After some research and testing, we learned that smashing cucumbers helps the flavors stick around. Smashed cucumber salad to the rescue!
This Asian-inspired take is super fresh, crunchy, savory, a little spicy, and full of ginger and sesame flavor. Plus, so EASY — just 10 ingredients, 1 bowl, and 10 minutes required.
All the flavor and comfort of your favorite noodle stir-fry takeout, but easier than deciding where to order? You bet! This EASY, weeknight-friendly meal is a breeze thanks to one of our favorite kitchen essentials: the sheet pan.
Flavorful seasoned to…
All the flavor and comfort of your favorite noodle stir-fry takeout, but easier than deciding where to order? You bet! This EASY, weeknight-friendly meal is a breeze thanks to one of our favorite kitchen essentials: the sheet pan.
Flavorful seasoned tofu and crispy roasted veggies combine with saucy, gingery sesame noodles for a nourishing, 10-ingredient party in a bowl! Consider dinner planned. Let us show you how it’s done!
Ready in just 45 minutes, crispy deep-fried tofu is tossed in a flavorful, sticky orange sauce to make a vegan copycat Panda Express recipe that will have your taste buds dancing! If you are looking for a zesty way to incorporate protein into your lunc…
Ready in just 45 minutes, crispy deep-fried tofu is tossed in a flavorful, sticky orange sauce to make a vegan copycat Panda Express recipe that will have your taste buds dancing! If you are looking for a zesty way to incorporate protein into your lunch or dinner table without stepping foot in a restaurant, this...
Lettuce Wraps always remind me of the restaurant P.F. Changs. Anyone else? Their lettuce wraps are nostalgic for me. I ordered them MANY times during my college years. I haven’t been to that restaurant in years because lettuce wraps are SO easy to make at home and they taste just as good, maybe even better!… 
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