Chicken Ramen Bowl
Treat yourself to a delightful Chicken Ramen Bowl that combines crispy fried chicken, quick-cooking instant noodles, a medley of fresh vegetables including beans and peas, and a perfectly cooked egg. This recipe offers a fusion of flavors and textures in a comforting broth, making it an ideal choice for a satisfying meal.
Chicken Ramen Bowl
This Chicken Ramen Bowl recipe features tender fried chicken, instant noodles, vibrant mixed vegetables like beans and peas, and a soft-boiled egg, all brought together in a flavorful broth. It's a straightforward and delicious way to enjoy a homemade ramen experience with an assortment of wholesome ingredients.
Ingredients
- 400 g boneless, skinless chicken breasts, thinly sliced (14 oz)
- 2 packs of instant noodles
- 1 litre chicken broth (4 cups)
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- smaller piece of ginger, grated
- 150 g mixed vegetables (such as green beans and peas) (1 cup)
- salt and pepper, to taste
- optional garnish: sliced green onions, sesame seeds
- 2 eggs
Instructions
- Season the chicken slices with salt and pepper. In a skillet over medium-high heat, heat olive (or sesame) oil. Add the chicken slices and cook until golden and cooked through. Set aside.
- Bring a pot of water to a boil. Gently add the eggs and cook for 7 minutes for a soft-boiled consistency. Transfer the eggs to a bowl of ice water to stop cooking. Peel and set aside.
- In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sauté for 1 minute. Pour in chicken broth and soy sauce. Bring to a simmer.
- Add mixed vegetables (green beans and peas) to the simmering broth. Cook for 3-4 minutes until vegetables are tender. Add the instant noodles to the pot and cook according to package instructions until tender.
- Divide the cooked noodles, vegetables, and broth into serving bowls. Top with slices of fried chicken and a soft-boiled egg, halved. Garnish with sliced green onions and sesame seeds, if desired.