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Ramen Chicken Noodle Bowl
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Ramen Chicken Noodle Bowl

Ingredients

1.5 lbs PERDUE® FIT & EASY® Boneless, Skinless Chicken Thigh Filets
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 ounce 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-ounce)
4 tbsp. sliced scallions
Sriracha sauce for serving
Lime wedges for serving
Step One

Ramen Chicken Noodle Bowl

Time make it in:

WITH PERDUE® FIT & EASY® Boneless, Skinless Chicken Thigh Filets

Serves 4 | Prep Time: | Cook Time:

Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 470
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 100mg 33%
Sodium 860mg 36%
Total Carbs 55g 18%
Dietary Fiber 4g 16%
Sugars 9g
Protein 37g
Vitamin A 50%
Vitamin C 40%
Calcium 10%
Iron 15%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 470
  • Protein 37g
  • Sodium 860mg
  • Sat.Fat 3g
  • Sugar 9g

Ramen Chicken Noodle Bowl

ingredients

Ingredients

1.5 lbs PERDUE® FIT & EASY® Boneless, Skinless Chicken Thigh Filets
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 ounce 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-ounce)
4 tbsp. sliced scallions
Sriracha sauce for serving
Lime wedges for serving
ingredients

Step one: 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.

How to: Sauteing
ingredients

Step two: 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.

ingredients

Step three: 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.

TA DA!

Ramen Chicken Noodle Bowl

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