Ramen Chicken Salad

Scaled for 6 portions · 8 steps

2(3-ounce; 85 g) packages chicken-flavored ramen noodles, 1 seasoning packet reserved for dressing below2 tbsp(30 ml) neutral oil, such as vegetable oil, divided0.5 cup(70 g) dry-roasted lightly salted or unsalted peanuts, roughly chopped455 g(454 g) boneless, skinless chicken breasts (about 2 breast halves)1 tspDiamond Crystal kosher salt; for table salt, use half as much by volume0.5 tspfreshly ground white pepper1 tbsp(15 g) unsalted butter1/2 head Napa cabbage (about 1 pound; 454 g), halved and sliced 1/4-inch thick1 large or 2 small carrots (about 85 g total), grated on the large holes of a box grater1large or 2 small carrots (about 85 g total), grated on the large holes of a box grater0.5 cup(120 ml) unseasoned rice vinegar2 tbsp(30 ml) reduced-sodium soy sauce1 tbspwater1 tsptoasted sesame oil2 clovegarlic, grated or finely minced1 tspgrated or finely minced ginger2 tbsp(25 g) granulated sugar0.5 tspground white pepper1chicken-flavored ramen seasoning packet, reserved from above0.5 cup(130 g) creamy peanut butter

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