Recipe Review: Chicken Ramen

I cracked open my Wagamama’s cookbook last night. Click here to read about it.

After a few weeks of feeling badly, I just wanted some soup to warm my insides.

So I whipped up their chicken ramen with a few changes.

It healed my insides.

I think.

Because I feel better today than I have felt in a long time.

Anyway, this is no dorm room ramen.

This is grown-up college-educated ramen.

It was yummy and simple.

Like chicken soup for the soul, pun intended.

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I need to mention that these herbs are from my “garden.” Totally makes me feel like Ina Garten.

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Chicken Ramen

Adapted from Wagamama’s Chicken Ramen and Chili Beef Ramen 

2 large servings

  • 4 cups chicken stock
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp sweet chili sauce
  • 2 tbsp fish sauce
  • 1 tsp chili oil or 1/2 tsp red pepper flakes
  • 2 tbsp white vinegar
  • 2 tbsp teriyaki sauce (optional)
  • 1/4 cup coconut milk (optional)
  • 1 cup cooked chicken,shredded or cubed
  • 1/4 of a red onion, sliced thinly
  • 1/2 cup scallions, chopped
  • 1 cup bok choy or baby spinach, torn into bite size pieces
  • 1/4 cup chopped cilantro
  • 1 cup bean sprouts
  • 1 lime, cut into wedges
  • 3-6 oz  Chinese(ramen) noodles  (depending on how many veggies you are adding)

Directions:

Set out two large soup bowls.

Combine the first ten ingredients in a medium sauce pan and let simmer for 10 minutes. Add chicken to heat through.

To a stock pot, add two quarts of water. Bring to a boil and then add the Ramen noodles. Cook for 3 minutes. Drain in a colander, rinse with cold water and then leave in the colander to continue draining.

To each soup bowl, add half the noodles. Next add the veggies and herbs, as many or as few as you like. Pour the broth with chicken over the noodles. Serve immediately, garnished with lime slices.

Tip: The beauty of this recipe is that you can make it as complicated or as simple as you like. Simply chicken, frozen peas and frozen spinach would also work. You could leave out the fish sauce and just use soy sauce. The possibilities are endless. Just taste the broth each time you add a different sauce or spice. You don’t want to overdue it. It is meant to be simple flavorful broth.

Tip#2: If you can’t find regular Chinese noodles, just buy a package of Ramen noodles and toss out the seasoning pack.

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