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Home » Recipes » Asian Fusion Recipes

Easy Weeknight Chicken Ramen

Published: Oct 6, 2014 Last Updated: Sep 2023 by Lindsay This post may contain affiliate links to products I use and enjoy. Leave a Comment

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It's definitely a noodle day.  IMG_3624

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I've been sick all weekend, so ramen is totally perfect for that, but MORE IMPORTANTLY, we're balls deep into the first season of PBS's Mind of a Chef (on Netflix), and there have been several episodes relating to Asian style noodles and ramen in particular that have me all nostalgic.  

This isn't a traditional ramen by any means, but it's quick enough to make on a Monday and SUPER delicious.  Later this year I have plans to make legit ramen that takes 8 days and your firstborn or something, but for today this will have to do.  IMG_3623

Let's do it.IMG_3621

 This is my version, but obviously the type of veggies you use AND protein AND noodles can be swapped out depending on what you like and/or are in the mood for.  I had bamboo, oyster mushrooms, and bok choy for veg, chicken for protein.  Then long noodles.  For the broth, veggie stock, sriracha, mirin, soy sauce, rice vinegar, and garlic.  Then, a scallion for topping.  IMG_3584

First, mince the garlic so it'll be ready for the broth.  Cook the noodles to package directions, too.  I cooked the noodles in the same pot I used for the chicken and ramen broth, but you could use three pots:  one for the broth, one for the noodles, and one for the veggies to save time.  IMG_3590

Then, let's start with the broth, which we'll make while we cook the chicken.  Add the chicken to a big pot, and cover it with vegetable stock.  Go low or no-sodium for this, since we add soy sauce we don't want to end up with a super salty ramen.  IMG_3586

Then, add in the rest of the flavors.  Soy sauce, sriracha, mirin, rice vinegar, and the minced garlic all go in to the pot with the stock and the chicken.  IMG_3589Cover the pot, bring the liquid to a boil, then reduce the heat to medium-low and poach the chicken gently.  IMG_3591

While the chicken is working, prep the veggies you'll be using into large chunks, and preheat a skillet to medium-high with a little bit of oil.   IMG_3593When the oil is very hot, add the vegetables one item at a time (bok choy and oyster mushrooms, in my case), and cook them until wilted and browned on both sides.  Right before you remove the veg from the pan, add 1 teaspoon of soy sauce to flavor the vegetables themselves.  Veggies

So now we have our veggies all prepped!IMG_3601

When the chicken is cooked through, after about 15 minutes, remove it to a plate to cool.  When cool enough to touch, shred the chicken with forks or your fingers.  Chicken

Turn the heat up on the chicken broth to medium-high, then taste:  add more soy sauce if you'd like!  IMG_3605

Now, we have our broth adjusted, so let it simmer for a few minutes while you prep some last things.  Grab some sesame oil if you have any - it's a great drizzle over top of the ramen.  IMG_3607

And, thinly slice the scallion for topping.  IMG_3608

Now, let's build the ramen.  Start with noodles, then add veggies and chicken.  Drizzle with olive oil, then ladle the whole mess with the yummy broth.  Building Ramen

Top with scallions, and RAMEN.  IMG_3620

On a Monday.  IMG_3625

In not too much time, and for WAY less than you'd spend at some fancy pan-Asian joint that charges $16 for a bowl of essentially salty spaghetti.  IMG_3637

You will adore this, friends.  Remember that it can be customized almost any way you'd like, but the best part of this is really the broth.  The vinegar and mirin add a nice flavor that is sexier than just soy sauce and stock together, promise.  IMG_3638

And the noodles love sexy flavor.  

IMG_3632

 

Recipe

Easy Chicken Ramen

Lindsay Howerton-Hastings
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Prep Time 10 minutes mins
Cook Time 30 minutes mins

Ingredients
  

  • 12 ounces linguine or other long pasta cooked to al dente and reserved
  • 2 boneless skinless chicken breasts
  • 3 cups no-sodium vegetable or chicken stock
  • ¼ cup soy sauce plus more as needed
  • 1 teaspoon sriracha
  • 2 tablespoons mirin
  • 2 tablespoons rice vinegar
  • 3 cloves minced garlic
  • 2 heads baby bok choy cut into large segments
  • 1 bunch oyster mushrooms gently separated
  • 4 ounces bamboo shoots drained
  • 1 scallion thinly sliced
  • sesame oil optional, for drizzling

Instructions
 

  • Add the chicken, vegetable broth, garlic, mirin, rice vinegar, sriracha, and soy sauce to a large pot. Cover, and bring liquid to a boil, then reduce heat to medium-low and simmer until the chicken is cooked through, about 10 minutes.
  • When the chicken is cooked through, remove it from the liquid to cool, then shred with forks.
  • While the chicken cools, bring the broth back to a boil and taste: adjust seasoning as you'd like. Let the broth boil and reduce for 5 more minutes before serving.
  • Meanwhile, sear the veggies. Preheat a large skillet to medium-high heat with a drizzle of oil. Working in batches, cook the veggies on both sides until browned but not mushy. Right before removing from the skillet, sprinkle with 1 teaspoon of soy sauce. Set the veggies aside.
  • To assemble, make a mound of pasta in the middle of a bowl, then top with some chicken and seared veggies. Drizzle with sesame oil, and ladle the ramen broth over top to cover everything.
  • Sprinkle with scallions and serve. Enjoy!

Nutrition

Serving: 4g
Tried this recipe?Let me know how it was!

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Image of Lindsay Howerton-Hastings smiling sitting on dark gray couch wearing chambray blue shirt.

Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

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