Number of portions: 24
SunButter Ramen With Rotisserie Chicken
60 ounces ramen noodles, no seasoning
1/2 cup olive oil
72 ounces frozen stir-fry vegetable mix, thawed
3 cups lite coconut milk
3 cups SunButter Creamy
2-1/4 cups sweet chili sauce
3/4 cup low sodium soy sauce
3/4 cup lime juice
3/4 cup red pepper flakes
18 cups shredded rotisserie chicken
3 cups finely sliced green onion
Cook ramen noodles according to package directions, drain; set aside.
Heat olive oil in high sided large skillet over medium heat. Add vegetable mix and stir fry until heated.
In medium bowl, whisk coconut milk, SunButter, sweet chili sauce, soy sauce, lime juice, and red pepper flakes until well blended. Add sauce to stir-fried vegetables in skillet, stir to coat all vegetables, cook an additional 3 to 5 minutes.
Add ramen noodles and chicken to skillet and toss. Keep cooking until heated through, an additional 3 to 5 minutes.
Garnish each serving with sliced green onions.