Chili Crisp Ground Chicken Noodle Bowls

About This Recipe

Ramen in a peanut butter sauce topped with umami, sweet, and spicy chili crisp ground chicken breast.

Ingredients

• 1 pound Ground Chicken Breast
• 2 Tablespoons (32g) Chili Crisp (I used Momofuku)
• 2 Tablespoons (42g) Honey
• 2 Tablespoons (30g) Soy Sauce
• 2 Tablespoons (30g) Black Vinegar (or balsamic vinegar)
• 1 Tablespoon (15g) Chili Garlic Sauce (or sriracha, sambal oelek, or another chili sauce)
• 6 blocks (210g Rice Ramen (or your choice of noodles))
• 3 Tablespoons (48g) Peanut Butter (or tahini)
• ½ cup (64g) Powdered Peanut Butter*
• 1 Lime (juice + a pinch of zest)
• 2 cups Reserved Water from the Noodles
• Scallions (thinly sliced)
• Toasted Sesame Seeds

Instructions

1. Bring a large pot of water to a boil to cook the ramen.
2. Brown both sides of the ground chicken in a skillet over medium-high heat before breaking apart and fully cooking. While the chicken cooks, mix the chili crisp, honey, soy sauce, vinegar, and chili garlic sauce together.
3. Add the sauce to the cooked ground chicken and reduce the heat to a simmer.
4. Salt the boiling water before adding the ramen. Cook for 1 minute before breaking apart and cooking another 3-4 minutes until just soft. (Cook times may vary for different noodle options.)
5. While the noodles cook, mix the peanut butter and powdered peanut butter with the lime zest and juice in a large bowl.
6. Reserve two cups of water from the pot before using tongs to transfer the noodles from the pot to the bowl with the peanut butter. Gradually stir in the reserved water to create a smooth sauce.
7. Serve the noodles in bowls and top with the chicken. Garnish with the scallions, toasted sesame seeds, and additional chili crisp, if desired.