You might or might not know, but I joined Hello Fresh last month. I was looking for a little help so I could still get dinner on my table, while being super swamped getting one of our rentals up and running. I choose to have Hello Fresh get delivered on Sundays, I have the subscription set for 4 people, 4 times a week. I am loving it! The food has been super delicious!! It has been really nice not having to do a lot of grocery shopping.
I have another fantastic Ramen recipe I think you should check out, it is a bit more robust in flavor and beef based. Both are so delicious. I am happy to add another ramen to my repertoire. I hope you try both and let me know what you think!
*Note: This was a meal that I got delivered. It came with chicken and pork stock concentrate. I am not sure how easy it is to find pork concentrate, I will go look when I make this next. But just using all chicken stock would be just fine.
Enjoy ~Jeanne
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Equipment
- large pot
- small bowl
- strainer
- large skillet
- paper towels
- plastic wrap
Ingredients
- 4 cloves of garlic, minced
- 2 scallions
- 2 thumbs ginger
- 8 oz Button Mushrooms
- 2 tbsp sesame seeds
- 2 tbsp sesame oil
- 1 tsp red chili flakes
- 12 oz Ramen Noodles
- 4 cups chicken stock
- 4 cups pork stock
- 4 tbsp soy sauce
- 20 oz chicken cutlets
- 5 oz fresh spinach
- 1/2 cup crispy fried onions optional
- kosher salt
- olive oil
Instructions
- Bring a large pot of salted water to a boil.
- Mince garlic. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Thinly slice the mushrooms.
- In a small microwave-safe bowl, combind sesame seeds, half the garlic, half the sesame oil, a drizzle of oilive oil, a big pinch of salt and chili flakes to taste.Cover bowl with plastic wrap microwave until fragrant, about 30 seconds. Set aside. (This is your garlic chili oil) Set the greens of the onions aside for garnish.
- Once water is boiling, add noodles to pot, and cook according to directions. Drain, then toss noodles with a little drizzle of oil. Keep empty pot handy for next step.
- Heat a drizzle of oil in pot used for noodles, over medium high heat. Add scallion whites, ginger and remaining garlic. Cook, stirring 30 seconds.Stir in broth, and soy sauce. Bring to a boil, then cover and reduce heat to low. Simmer until ready to serve.
- While broth simmers, pat chicken dry with paper towels; season with salt.Heat a large drizzle of oil in large pan over meduim-high heat. Add chicken and cook until browned, and cooked through, 3-5 minutes per side.Drizzle with reamaining sesame oil and turn chicken a few times to coat. Transfer chicken to cutting board to rest.
- Add mushrooms and a pinch of salt, to pan used for chicken, over medium high heat. Cook, stirring occasionally, until browned and softened, 3-5 minute. Transfer to plate.Add a drizzle of oil to pan, then add spinach. Cook, stirring occasionally until wilted, 2-3 minutes; season with salt. (TIP: if necessary, cook spinach in batches) Turn of heat.
- Slice chicken crosswise.Divide some noodles between bowls. Pour some broth over noodles. Stir in as much garlic chili oil as you'd like.Top each bowl with some chicken, mushrooms, spinach, and scallion greens. Sprinkle with a few crispy onions and serve. (TIP: add the onions as you eat to keep them crispy)Enjoy!!
Notes
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