Recipes

Ramen Noodle Bowl With Chicken Thighs

Perdue Chicken|Sept. 1, 2015 1:33 pm EST

Ramen Noodle Bowl With Chicken Thighs

3.9 (8 ratings)

Print

This savory noodle bowl is perfect for a cool day.

Servings

1

Ingredients

• 1 package perdue fit & easy boneless, skinless chicken thigh filets
• 1 tablespoon olive oil
• 1/4 teaspoon chinese five-spice powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon minced fresh garlic
• 1 tablespoon grated ginger
• 4 cup chicken stock
• 1 tablespoon soy sauce
• 2 teaspoon sugar
• 1 ounce dried shiitake mushrooms, soaked in boiling water for twenty minutes
• 4 baby bok choy, cut in half
• 4 large eggs, boiled and cut in half
• 4 nest of dried ramen noodle, cooked (two onces)
• 4 tablespoon sliced scallions
• sriracha for serving
• lime wedges for serving

Directions

1. Step 1: Saute
2. Heat 1 tablespoon olive oil in large saucepan or Dutch oven over medium-high heat. Season chicken with Chinese five-spice powder, salt and pepper. Sauté chicken thighs 5 to 7 minutes per side, until chicken is browned. Transfer chicken to plate. When cool, slice thighs into strips.
3. Step 2: Simmer
4. Remove all but 1 teaspoon oil from Dutch oven and heat over medium-high heat. Add garlic and ginger, and sauté until fragrant, about 30 to 45 seconds. Add chicken stock, soy sauce and sugar. Remove stems from shiitake mushrooms, slice into strips and add to broth. Bring to boil, reduce heat and simmer 10 minutes. Add baby bok choy and sliced thighs to broth and simmer about 5 minutes or until bok choy is tender and chicken is cooked through.
5. Step 3: Serve
6. Divide cooked ramen noodles into 4 bowls. Ladle in broth. Add mushrooms and bok choy from broth. Top with sliced chicken, scallions and hard-boiled eggs. Serve with Sriracha sauce and lime wedges on side.