Sweet & Spicy Chicken Ramen
with Asparagus, Peanuts & Lime
- Sesame
- Soy
- Wheat
- Peanuts
- Milk
Tender chicken and crisp-tender asparagus are seared with garlic, then tossed in a glossy sweet soy and chili sauce with a knob of butter for richness. Silky ramen noodles soak up every drop of the sauce, brightened with a squeeze of fresh lime. Topped with crunchy toasted peanuts, this bold, sweet-spicy bowl comes together in under 30 minutes.
Ingredients
10 ounce
Chopped Chicken Breast
1 ounce
Sweet Thai Chili Sauce
8 ounce
Asparagus
1 teaspoon
Korean Chili Flakes
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
unit
Broccoli
1 unit
Lime
1 teaspoon
Garlic Powder
4.5 ounce
Ramen Noodles
(Contains: Wheat)
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a medium pot (large pot for 4 servings) of salted water to a boil. Wash and dry produce.
Trim woody ends from asparagus, then cut into 2-inch pieces. Quarter lime. Roughly chop peanuts. (TIP: For added flavor, toast peanuts before chopping. Add peanuts to a large dry pan over medium-high heat. Cook, stirring often, until toasted, 2-4 minutes. Season with salt; cook, stirring, 1 minute more.)
Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes. Drain and rinse thoroughly under cold water, at least 30 seconds.
While noodles cook, open package of chicken*. Drain any excess liquid.
Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and asparagus; season with garlic powder, salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through and asparagus is crisp-tender, 5-7 minutes.
Remove pan from heat. Add sweet soy glaze, chili sauce, 1 TBSP butter (2 TBSP for 4 servings), and chili flakes to taste (we used ½ tsp; 1 tsp for 4 servings); stir to combine. If sauce is too sweet, add a splash of water. Taste and season with salt and pepper.
To pan with chicken and asparagus, add drained noodles and juice from one lime wedge (two wedges for 4 servings); toss to coat. Taste and season with salt.
Divide chicken ramen between shallow bowls and sprinkle chopped peanuts on top. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Ease of prep: Easy to prepare and customize with additional vegetables for a more varied dish.
- Suggestions: Consider using different noodles if you prefer a more traditional ramen texture.
