Ramen Chicken Noodle Bowl

Ramen Chicken Noodle Bowl

Servings: 4

PERDUE® HARVESTLAND® boneless skinless chicken thighs sauteed with Chinese five-spice provide the rich backdrop to this warming ramen bowl.


Ingredients

  • 4 c. ramen noodles — precooked
  • 6 c. chicken ramen broth
  • 1⅓ c. shiitake mushrooms
  • 1 tbsp. oil
  • 12 pc. baby bok choy — blanched
  • 4 eggs — soft-boiled, cut in half
  • 4 pc. nori — cut 3”x 2”
  • 1 tsp. white sesame seeds — toasted
  • 3 tbsp. chili crisp oil
Marinated Chicken
  • 4 pc. 54009 PERDUE® HARVESTLAND® NO ANTIBIOTICS EVER, BONELESS, SKINLESS CHICKEN THIGHS, IF
  • 3/4 c. soy sauce
  • 1/8 c. Sriracha
  • 1/4 c. brown sugar
  • 1/2 tbsp. garlic — grated
  • 1/2 tbsp. ginger — grated
  • pinch salt
  • pinch pepper

Instructions

  1. Add Marinated Chicken ingredients to a large ziplock bag and place in the fridge overnight.
  2. Preheat the oven to 350 degrees. Remove chicken from the marinade and place on a sheet tray. Discard marinade. Transfer tray to the oven and cook until golden brown and the internal temperature reaches 165 degrees.
  3. Place shiitake mushrooms tossed in oil on a sheet tray and roast in the oven for 8 to 10 minutes.
  4. In a large pot, bring chicken ramen broth to a simmer. While broth comes up to a simmer, divide cooked ramen noodles into 4 separate serving bowls.
  5. Top bowls with broth, shiitake mushrooms, bok choy, soft-boiled egg, nori piece, toasted white sesame seeds, chili crisp oil and enjoy.