Thai Chicken Noodle Brown Bag Lunch

Serves 4-6 | Finish in 25 minutes

Make this Thai Chicken Noodle dish for supper and bring the leftovers to work the next day! Eaten hot or cold- this is the perfect way to get out of that sandwich rut!


2 cups rotisserie chicken diced,
1 package of Japanese ramen (found in Asian aisle),
1 small zucchini, sliced,
2 cups of broccoli,
½ cup of cashews or peanuts,
¼ cup of diced green onions,
½ cup of Litehouse Thai Peanut Dressing,
1 ½ Tbls. Litehouse Instantly Fresh Cilantro,
1 Tbls. Extra virgin olive oil,
Salt and pepper,


1. Prepare the ramen noodles as directed on the package.

2. Meanwhile, slice zucchini and broccoli and sauté over medium heat with the olive oil until cooked, but still slightly crunchy.

3. Drain the ramen noodles once they are cooked and place into a large bowl.

4. Add the sautéed veggies and the rest of the ingredients. Toss together and serve.

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