Quick Chicken Vegetable Ramen (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 teaspoon oil
02 -
1 cup carrot matchsticks (or finely sliced or shredded carrot)
03 -
½ red bell pepper, finely sliced
04 -
4 cloves garlic, finely chopped
05 -
2 teaspoons minced ginger
06 -
⅛ teaspoon red chili flakes
07 -
6 cups low sodium chicken broth
08 -
2 boneless skinless chicken breasts (about 1 lb)
09 -
1 green onion (whites and greens separated)
10 -
½ teaspoon salt
11 -
2 packages instant ramen (seasoning packet removed) 55 grams or 2 oz each
12 -
1 teaspoon low sodium soy sauce
13 -
Chili crunch (optional)
# Instructions:
01 -
In a large pot, add oil and heat over medium-high heat
02 -
Add carrot, bell pepper, garlic, ginger, and chili flakes and cook until slightly softened (about 3 minutes), stirring often
03 -
Add broth, chicken breasts, onion whites (keep out the greens) and salt. Bring to a simmer, cover, and reduce heat to medium-low. Cook about 10-15 minutes, until chicken is cooked through
04 -
Remove chicken to a cutting board and shred
05 -
Add chicken back to the pot with the ramen (you can break it into smaller pieces for shorter noodles). Cook 3 minutes or until noodles are al dente
06 -
Stir in onion greens, soy sauce and chili crunch if desired (you can also add a sprinkle of red chili flakes for additional heat). Serve
# Notes:
01 -
Feel free to add or substitute vegetables based on what you have
02 -
For vegetarian option, use vegetable broth and omit chicken
03 -
A soft-boiled egg makes a great optional topping
04 -
Store broth and noodles separately to prevent noodles from becoming too soft