Chicken Ramen
Prep time
Cook time
Total time
Whether you're healthy or sick, chicken noodle soup is ALWAYS a good thing. And this Chicken Ramen dish is officially my favorite way to enjoy chicken noodle soup as it's simple and packed with healthy ingredients.
Recipe type: Soup
Cuisine: Asian
Serves: 2-4 servings
Ingredients
- 2 boneless, skinless Chicken Breasts
- Oil of choice (Grapeseed Oil, Vegetable Oil, or a light oil for cooking)
- Salt & Pepper
- 9 ounces Ramen Noodles (cooked and drained)
- 4 cups Chicken Stock (or Vegetable Stock)
- 2 Bok Choy, cleaned, trimmed, and chopped (1 bok choy will suffice if it’s large or you can use baby spinach)
- 12 pieces Bamboo Shoots, canned & drained
- 4 Scallions, washed and sliced
- Soy Sauce, low sodium (optional)
- Sriracha (optional)
Preparation Instructions
- You’ll want to do your prep work ahead of time. I made my stock the day before. Cook the noodles per package instructions. Then drain them and rinse with cold water. Toss with a little oil to keep them from drying out. Cut your bok choy and scallions.
- Now you’re ready to cook! Heat the stock in a saucepan. While the stock heats, trim your chicken. Rub the chicken with a little oil and season with salt and pepper. Then cook in a pan for 4 minutes on each side over medium heat or until it’s cooked all the way through. Let the chicken rest for 5 minutes once it’s cooked. Then slice it on a diagonal and place it to the side until you’re ready for it.
- Now it’s time to build your bowl. Place a pile of noodles in the center of your bowl. Add some of the chopped bok choy (a handful or so depending on the size of your bowl), and then ladle the hot stock over the noodles and greens.
- Top with sliced chicken, scallions, and bamboo shoots. Additionally you can season your dish with some soy sauce for a little added salty flavor, and if you want some heat, a few drops of Sriracha will do the trick. Enjoy!!
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/chicken-ramen/