Ramen with Grilled Chicken

I can not speak to the authenticity of this recipe. But, I can say this is a super flavorful broth with delicious toppings. Finding gluten free ramen noodles has been a great treat. The recipe is very flexible for the add-ins. I use grilled chicken here but have made it with tofu, shredded chicken, and shrimp before.

Marinade the chicken in soy sauce, brown sugar, garlic, ginger, sesame oil, and set aside.

Next, get started on the broth. Add garlic, ginger, and onion with some oil to a large pot. Cook for a few minutes until fragrant. Add in the broth (I use vegetable broth but you can use chicken broth if not making a vegetarian or vegan version), Siracha sauce, rice vinegar, soy sauce, a few stalks of celery, and red pepper. Bring to a boil and then turn down the heat to a simmer. The flavors meld pretty quickly, but if you have the time, let simmer for up to an hour.

Grill or pan fry chicken. I usually grill the chicken for 6 minutes a side. Slice and set aside for serving with the ramen.

Add in other veggies to the broth. Spinach, Mushrooms, Carrots, are all great! Add in the Ramen noodles and cook based on package instructions (usually 2-3 minutes). Serve with chicken topped.

Ramen with Grilled Chicken

Ready in 1hr 20 minutes (20 minutes prep and 1 hour cooking)

Serves 6 people

INGREDIENTS

• Chicken
  • 1lbs Chicken Breast (or other protein)
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tsp garlic
  • 1 tsp fresh ginger, minced
  • 1 tsp sesame oil
• Broth
  • 1 tsp oil
  • 2 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 1 onion, diced
  • 1 red pepper, sliced
  • 2 celery stalks
  • 4 cups vegetable broth
  • 3 tbsp soy sauce (gluten free)
  • 1 tbsp rice vinegar
• 3 ‘squares’ of Ramen noodles (Lotus Foods Brown Rice Noodles are a great gluten free option)
• Two handfuls of fresh spinach
• Carrot Matchsticks
• Other toppings as wanted

PREPARATION

1. Mix the marinade for the chicken and add chicken into bowl.
2. Prep veggies for broth, chop onion, mince garlic & ginger, slice red pepper.
3. Heat oil in stock pot on medium heat.
4. Add onion, garlic, and ginger to pan. Cook until aromatic and slightly softened.
5. Add in the broth, siracha sauce, rice vinegar, soy sauce, a few stalks of celery, and red pepper.
6. Bring to a boil and then turn down the heat to a simmer.
7. Simmer for minimum of 10 minutes but up to an hour is best.
8. Grill or pan fry chicken. Grill for 6 minutes a side.
9. Add ramen dry noodle cakes to simmering broth and cook for 3 minutes. The other add-ins go in now too (spinach, mushrooms, carrot matchsticks, etc).
10. Serve with chicken or other protein on top.
11. Enjoy!