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|
|Minced Fresh Garlic||1 Tbsp|
|Grated Ginger||1 Tbsp|
|Chicken Stock||1 Tbsp|
|Soy Sauce||1 Tbsp|
|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
- 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.
- 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.
- 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.