Description
A comforting bowl of ramen filled with tender chicken, vegetables, and a burst of flavor.
Ingredients
Scale
- 2 lb boneless skinless chicken thighs
- 6 garlic cloves, thinly sliced
- 1 piece ginger (3 inches), peeled and finely chopped
- 1 bundle scallions (6 to 8 oz), thinly sliced, divided into whites and greens
- 4 tsp kosher salt
- Freshly ground black or white pepper, to taste
- 10 cups water
- 8 oz dried ramen noodles or dried curly noodles
- 1 cup carrot, cut into thin matchsticks
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil, to taste
Instructions
- Chop chicken thighs into bite-sized pieces.
- In a large pot, bring 10 cups of water to a gentle boil.
- Add sliced garlic, chopped ginger, and white parts of scallions; stir and simmer on medium heat for about 15 minutes.
- Add dried noodles and matchstick carrots; cook for another 3-5 minutes until noodles are al dente.
- Stir in black rice vinegar, soy sauce, and toasted sesame oil; mix well and let mingle for a couple of minutes.
- Sprinkle in green scallions and drizzle with crispy chili oil before serving.
Notes
- This recipe can be customized with your choice of vegetables.
- Adjust the amount of crispy chili oil based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg