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Chicken Ramen

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A comforting bowl of Chicken Ramen filled with tender chicken, umami-rich broth, and fresh vegetables, perfect for any day of the week.

Ingredients

  • 1 tablespoon oil (vegetable or sesame)
  • 1 onion, sliced
  • 1 tablespoon fresh grated ginger root
  • 4 garlic cloves, pressed or finely minced
  • 1 tablespoon chili garlic sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1/2 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 4 ounces shiitake mushrooms, stems removed and sliced
  • 1/2 – 3/4 pounds baby bok choy, sliced into quarters lengthwise
  • 1 pound boneless, skinless chicken thighs
  • 4 cups low sodium chicken broth
  • 1 cup water
  • 1-2 packages fresh yakisoba noodles*
  • 4 eggs
  • 1/4 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 3/4 cup water
  • Sliced green onion, for garnish
  • Fresh cilantro, for garnish
  • Additional chili garlic sauce, to taste
  • Sesame seeds, for garnish
  • Lime wedges, for serving

Instructions

  1. Prepare the Ramen Egg: In a medium saucepan, bring water to a boil. Gently add the eggs and boil for 6-7 minutes for a slightly runny yolk. Once cooked, transfer the eggs to an ice bath to stop the cooking process. After a few minutes, peel the eggs and set aside.
  2. Sauté Aromatics: In a large pot or Dutch oven, heat the oil over medium heat. Add the sliced onion and cook until soft, about 5 minutes. Stir in the grated ginger, minced garlic, and chili garlic sauce, cooking for another minute until fragrant.
  3. Add Sauces and Broth: Mix in the oyster sauce, fish sauce, soy sauce, and rice vinegar. Stir well, then pour in the chicken broth and water. Bring to a simmer.
  4. Cook the Chicken: Add the chicken thighs to the simmering broth. Cover the pot and let it cook for about 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  5. Prepare the Noodles: While the chicken cooks, boil the yakisoba noodles according to package directions. Drain and set aside.
  6. Add Vegetables: After removing the chicken from the pot, add the sliced shiitake mushrooms and baby bok choy into the broth. Allow them to cook for 3-4 minutes until tender.
  7. Shred the Chicken: Once cooked, shred the chicken thighs using two forks and return the shredded chicken to the broth.
  8. Assemble and Serve: Divide the cooked noodles among bowls. Ladle the hot broth and chicken over the noodles. Halve the prepared ramen eggs and place them on top. Garnish each bowl with sliced green onions, fresh cilantro, sesame seeds, and lime wedges. Drizzle with extra chili garlic sauce if desired.

Notes

Adjust soy sauce and chili garlic sauce to taste. For variations, consider firm tofu as a meat substitute or additional vegetables such as bell peppers.

Find it online: https://www.chickensecret.com/easy-chicken-ramen/