RECIPE:Teriyaki Chicken Ramen
- Prep Time: 30 mins
- Cook time: More than 30 mins
Serves 4
Ingredients
Raman broth3 cups
1 cup shitake mushroom, sliced1 cup
Ramen noodles2 packages
Raman toppings
Red cabbage, shredded½ cup
Red radishes, sliced½ cup
Red onions, slicedas needed
Edamame beans, blanched½ cup
Bok choy washed and blanched½ bunch
Medium boiled eggs2 eggs
Sesame seeds½ teaspoon
Cooking directions
Preheat an oven to 375 degrees. Once hot, place the chicken thighs on a baking sheet lined with parchment paper and place the chicken into the oven.
Cook the chicken until the internal degree of doneness has reached 165 degrees F.
Cook the ramen noodles according to packet direction, set aside.
Boil the eggs so that you achieve a medium doneness for the egg.
Blanch the bok choy and edamame beans in boiling water for 2-3 minutes and set aside.
Place the ramen broth in a medium sauce pan and bring to a boil. Once boiling, turn the broth down and add the mushrooms. Cook the mushrooms in the broth until tender.
Slice the baked teriyaki chicken. Divide the broth between serving bowls with ramen noodles, sliced chicken, and garnish with ramen topping.