bowl of asian noodle soup with sliced chicken, cut hard boiled egg, shiitake mushroom stems. To the side are two lime wedges and two bowls of hot sauce.

January: Ramen Chicken Noodle Bowl

Perdue® Harvestland® Ramen Chicken Noodle Bowl

Featured for January in our 2023 UniPro calendar.

Comfort food can’t get much better than this flavor-filled noodle bowl, which incorporates chicken thigh meat, shiitake mushrooms and your favorite Asian spices. Serve with hot sauce on the side for those who enjoy a little kick.


Boneless Skinless Chicken Thighs 1 1/2 lbs
Olive Oil 1 Tbsp
Chinese Five-Spice Powder 1/4 tsp
Salt 1/4 tsp
Pepper 1/8 tsp
Minced Fresh Garlic 1 Tbsp
Grated Ginger 1 Tbsp
Chicken Stock 1 Tbsp
Soy Sauce 1 Tbsp
Sugar 2 tsp
Dried Shiitake Mushrooms, soaked in boiling water for 20 mins. 1 oz
Baby Boy Chow, cut in half 4
Eggs, hard-boiled and cut in half 4
Nests of Dried Ramen Noodles, cooked (2 oz) 4
Sliced Scallions 4 Tbsp
Sriracha Sauce For Serving
Lime Wedges For Serving

Prep Time: 45 Minutes         Cook Time: 40 Minutes


  1. Sauté – Heat 1 Tbsp 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.
  2. Simmer – Remove all but 1 tsp 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 boy chow and sliced thighs to broth and simmer about 5 minutes or until boy chow is under and chicken is cooked through.
  3. Serve – Divide cooked ramen noodles into 4 bowls. Ladle in broth. Add mushrooms and box chow from broth. Top with sliced chicken, scallions, and hard-boiled eggs. Serve with sriracha sauce and lime wedges on the side.