Asian Chicken and Ramen Bowl

I LOVE Asian food. There’s so much freshness, heat, acid and deliciousness in each dish. Ramen is one of those dishes that’s becoming a winter staple for us, but this isn’t your college ramen folks…this is AMAZING and so EASY.

This past weekend as I scanned my fridge I knew Ramen was in order. Between the soy sauce eggs (see my prep blog from yesterday, for my soy eggs recipe) I’ve been dreaming about for weeks and the Kimchi in my fridge from Super Bowl Sunday Korean Pork tacos, I was sold.


On Sunday, I marinated chicken thighs containing the following:

  • Lemon zest from half a lemon
  • Lemon juice from that half
  • 1 clove of Garlic
  • 1T of chili garlic sauce
  • 1/2T of soy sauce (I use low sodium)
  • Splash of olive oil
  • Dash of salt & pepper

Now to prepare my stock and veggies.

Stock:

  • 4 green onions, use only the whites and chop
  • 1 inch of ginger, smashed and chopped with your knife
  • 1 clove of garlic, smashed and chopped with your knife
  • Zest from one lime
  • Juice from 1/2 of the lime
  • 1 cup chicken stock (I use low sodium)
  • 1 cup water
  • Couple dashes of fish sauce, this provides Asian goodness!
  • Small spoon of chili garlic sauce
  • Simmer for 20-30min

Veggies for finishing the ramen bowl:

  • The greens from the 4 green onions chopped
  • 1 handful of cilantro
  • 4-5 mushrooms sliced thinly
  • 1 handful of bean sprouts
  • Kimchi, see my recipe for scratch made Kimchi
  • Lime wedges

Once my prep is done, the grill gets fired for the chicken. I love the smokiness of grilled chicken, but you can easily do this step in the stovetop. Once the grill is ready, turn down your stock. You can either strain the stock or leave those goodie inside the stock (personally if you can’t get that ginger and garlic smashed, I would strain because the ginger can be somewhat overpowering). While the chicken grills add the mushrooms to the stock and the noodles. I personally think any noodles will do, but I typically use angel hair, rice vermicelli, ramen noodles from the package or rice noodles…go crazy with your noodle selection and use what’s in your pantry πŸ˜‰. I would use the recommended cooking time and it can’t hurt to try a noodle to ensure they’re done to your liking πŸ‘.

Once that chicken is done, create your bowl. I usually try to time my noodles with how long before the chicken is done. Now it’s time to create your bowl🍜. I like presenting mine my grand because it’s ramen after all. Don’t forget those soy sauce eggs, some kimchi (here’s my Kimchi recipe) and a squeeze of lime because they complete the bowl. Enjoy and don’t forget to leave your comments below!

Advertisements

3 Comments Add yours

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.