Ramen noodle bowl with crunchy vegetables and creamy peanut sauce

A few months ago, I won an 'I Love Ramen' cookbook in a contest hosted by Double Trouble Kitchen Edition. The cookbook is full of ideas for dressing up that inexpensive staple found in many a student pantry. The recipes are beautifully illustrated, and mostly quite accessible, made with fresh, simple ingredients. 

I used some of the ideas in the cookbook as a jumping off point for creating my own dish, like using both boiled noodles (as a base) and baked noodles (as a crispy topping). By adding some leftovers from an earlier dinner of marinated chicken and pineapple skewers, I wound up with a bowl filled with crunchy vegetables, healthy protein, topped off with a creamy peanut sauce. This recipe serves four.

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To prepare chicken:

Note: This makes double the amount of chicken required for the recipe

In a blender or food processor, blend 1 small chopped onion, 1 chopped clove of garlic, rind of ½ lemon, 1 tsp brown sugar, 2 small pieces of pineapple and 1 tsp each of cumin, coriander and turmeric until almost smooth. 

Dice four chicken breasts into 1 inch cubes and marinate in above mixture for several hours or overnight. Bake, sauté or BBQ chicken according to your preference. 

To prepare noodles and peanuts:

Remove noodles from four package of ramen and discard seasoning. Boil three of the bricks of ramen according to package directions. 

Crush the fourth package into small pieces. Heat 1T sesame oil in a small saucepan over medium heat. Add the ramen noodle pieces and sauté until lightly browned. Remove noodles and set aside. Using the same pan, add 1/3 cup peanuts and toast until lightly browned. Set aside.

To prepare fillings: 

Remove the pods from about 2 cups cooked edamame beans (I use the ones that come in microwavable sachets from Costco). 

Peel and grate three carrots. 

Deseed and thinly slice three red peppers.

Thinly slice four green onions. 

To prepare sauce:

Note: This makes double the amount of sauce required for the recipe

In a small saucepan, stir together 1 cup coconut milk, 1/2 cup peanut butter, 2 crushed clove of garlic, 3 tsp soy sauce and 2 tsp brown sugar. Cook over medium heat, whisking occasionally, until the peanut butter has melted and the sugar dissolved.

To assemble bowl: 

Divide the noodles, chicken, edamame beans, carrots, peppers, onions, peanuts and sauce evenly amongst four bowls. 

Garnish with toasted noodle pieces, fresh basil and lime.