| Ingredient | Quantity | Units |
|---|---|---|
| Chicken | 10 | Ounce |
| Garlic | 2 | Clove |
| Sesame Seeds | 1 | Tablespoon |
| Pork Stock Concentrate | 1 | Unit |
| Spinach | 5 | Ounce |
| Buttom Mushrooms | 4 | Ounce |
| Ramen Noodles | 6 | Ounce |
| Ginger | 1 | Thumb |
| Chili Flakes | 1 | Teaspoon |
| Soy Sauce | 2 | Tablespoon |
| Scallion | 2 | Each |
| Sesame Oil | 1 | Tablespoon |
| Chicken Stock Concentrate | 1 | Unit |
| Crispy Fried Onion | 1 | Unit |
| Oil | ||
| Salt |
Cooking Time:
Total Time: 45 Minutes
Prep Time: 10 Minutes
Cook time: 35 Minutes
Servings:
2
Instructions
Step 1: Boil Water & Prep Veggies
Bring a large pot of salted water to a boil.
Wash and dry produce.
Peel and mince garlic.
Trim and thinly slice scallions, separating whites from greens.
Peel and mince ginger.
Trim and thinly slice mushrooms.
Step 2: Microwave Garlic & Sesame
In a small microwave-safe bowl, combine:
- Sesame seeds
- Half the garlic
- Half the sesame oil (you’ll use the rest later)
- A drizzle of oil
- A big pinch of salt
- Chili flakes to taste.
Cover bowl with plastic wrap.
Microwave until fragrant, 30 seconds.
Set aside.
Step 3: Cook Noodles
Once water is boiling, add noodles to pot.
Cook, stirring until just tender, 1-2 minutes.
Drain, then toss noodles with a drizzle of oil.
Keep empty pot handy for next step.
Step 4: Make Broth
Heat a drizzle of oil in pot used for noodles over medium-high heat.
Add:
- Scallion whites
- Ginger
- Remaining garlic
Cook, stirring, 30 seconds.
Stir in
- 3+1/2 cups water
- Pork ramen stock concentrate
- Chicken stock concentrate
- Soy sauce
Bring to a boil.
Cover and reduce heat to low.
Simmer until ready to serve.
Step 5: Cook Chicken
While broth simmers, pat chicken dry with paper towels.
Season with salt.
Heat a large drizzle of oil in a large pan over medium-high heat.
Add chicken and cook until browned and cooked through, 3-5 minutes per side
Drizzle with remaining sesame oil and turn chicken a few times to coat.
Transfer chicken to a cutting board to rest.
Step 6: Cook Mushrooms & Spinach
Add mushrooms and a pinch of salt to pan used for chicken over medium- high heat.
Cook, stirring occasionally, until browned and softened, 3-5 minutes.
Transfer to a plate.
Add a drizzle of oil to pan, then add spinach.
Cook, stirring occasionally, until wilted, 2-3 minutes.
Season with salt.
Turn off heat.
Step 7: Slice Chicken and Plate
Slice chicken crosswise.
Divide some noodles between large soup bowls.
Pour some broth over noodles.
Stir in as much chili garlic oil as you like.
Top each bowl with chicken, mushrooms, spinach, and scallion greens.
Sprinkle with a few crispy onions and serve.
TIP: Don’t add all the onions just yet! Add as you eat to keep them nice and crispy.
Recipe inspired by:
Hello Fresh
https://www.hellofresh.com/recipes/chicken-ramen-in-a-shoyu-style-broth-62164054b9b4ec558362b243