Ramen in peanut sauce in 20 minutes

Ingredients:

• 3 cups shredded grilled chicken
• 280g instant noodles (no seasoning packets needed)
• 2 tbsp. l. + 2/3 tbsp. olive oil
• 350g frozen stir-fry vegetable mix with mushrooms, broccoli and bell peppers, thawed
• 0.5 cup creamy peanut butter
• 6 tablespoons sweet chili sauce
• 2 tablespoons lightly salted soy sauce
• Juice of 1 lime
• 0.5 cup finely chopped green onions
• 2 tsp red pepper flakes

Preparation:

1. In a large saucepan over medium-high heat, cook the noodles according to package directions, then drain and set the noodles aside, reserving 1/4 cup of the cooking broth.
2. In a medium skillet with high sides, heat 2 tablespoons olive oil over medium heat. Add the vegetable mixture, then the peanut butter, chili sauce, soy sauce, lime juice, green onions, red pepper flakes, and the remaining 2/3 cup olive oil. Cook, stirring, until the peanut butter has melted, 3 to 5 minutes, then stir in the reserved broth. Add the noodles and chicken and toss to coat evenly with the sauce. Heat the noodles through, 3 to 5 minutes.
3. Transfer the noodles to a large serving platter and serve warm.