Ramen Chicken Noodle Bowl

2 Reviews
5

Ramen Chicken Noodle Bowl

2 Reviews
5
  • Prep Time: 45 min

  • Cook Time: 40 min

  • Serves 4

  • 470

    Calories

  • 37G

    Protein

  • 860MG

    Sodium

  • 3G

    Sat.fat

  • 9G

    Sugar

Ingredients

1 tbsp. olive oil

1/4 tsp. Chinese five-spice powder

1/4 tsp. salt

1/8 tsp. black pepper

1 tbsp. minced fresh garlic

1 tbsp. grated ginger

4 cups chicken stock

1 tbsp. soy sauce

2 tsp. sugar

1 oz. dried shiitake mushrooms, soaked in boiling water for 20 minutes

4 baby bok choy, cut in half

4 large eggs, hard boiled and cut in half

4 nests of dried ramen noodles, cooked (2 oz.)

4 tbsp. sliced scallions

Sriracha sauce for serving

Lime wedges for serving

Step

Sauté

Heat 1 tablespoon olive oil in large saucepan or Dutch oven over medium-high heat. Season chicken with Chinese five-spice powder, salt and pepper. Sauté chicken thighs 5 to 7 minutes per side, until chicken is browned. Transfer chicken to plate. When cool, slice thighs into strips.

Step

Sauté

Heat 1 tablespoon olive oil in large saucepan or Dutch oven over medium-high heat. Season chicken with Chinese five-spice powder, salt and pepper. Sauté chicken thighs 5 to 7 minutes per side, until chicken is browned. Transfer chicken to plate. When cool, slice thighs into strips.

Step

Simmer

Remove all but 1 teaspoon oil from Dutch oven and heat over medium-high heat. Add garlic and ginger, and sauté until fragrant, about 30 to 45 seconds. Add chicken stock, soy sauce and sugar. Remove stems from shiitake mushrooms, slice into strips and add to broth. Bring to boil, reduce heat and simmer 10 minutes. Add baby bok choy and sliced thighs to broth and simmer about 5 minutes or until bok choy is tender and chicken is cooked through.

Step

Simmer

Remove all but 1 teaspoon oil from Dutch oven and heat over medium-high heat. Add garlic and ginger, and sauté until fragrant, about 30 to 45 seconds. Add chicken stock, soy sauce and sugar. Remove stems from shiitake mushrooms, slice into strips and add to broth. Bring to boil, reduce heat and simmer 10 minutes. Add baby bok choy and sliced thighs to broth and simmer about 5 minutes or until bok choy is tender and chicken is cooked through.

Step

Serve

Divide cooked ramen noodles into 4 bowls. Ladle in broth. Add mushrooms and bok choy from broth. Top with sliced chicken, scallions and hard-boiled eggs. Serve with Sriracha sauce and lime wedges on side.

Step

Serve

Divide cooked ramen noodles into 4 bowls. Ladle in broth. Add mushrooms and bok choy from broth. Top with sliced chicken, scallions and hard-boiled eggs. Serve with Sriracha sauce and lime wedges on side.

Ramen Chicken Noodle Bowl

Ta - da!

What customers are saying

5

Great idea! Yummy!!!

Leigh Runkle

5

Your recipe indicates "One package of chicken thighs" . I buy many sized packages of chicken thighs. Some 1 lb some 2 lb some 3lb family size. It would be preferred if you indicate the # of oz. or pounds. Thanks John

John Schuster

2 Reviews
5