Description
Elevate your oodles of noodles.
Ingredients
Units
Scale
- 4 packs top ramen noodles chicken flavored
- 5 C water
- 1 tsp Sesame oil
- 2 tbsp red miso paste
- 1/2 tsp red pepper flakes
- 4 green onions, sliced thinly, whites and greens divided
- 2 tbsp oil, divided
- 2 C Chinese broccoli, chopped into bite-sized pieces
- 2 cloves garlic, chopped
- 1/2” piece of ginger, peeled and sliced thinly
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/4 tsp umami seasoning
- 1 lb boneless skinless Chicken Breasts
- 1/2 C teriyaki glaze
- 1 tsp mirin
- 1/8 tsp oyster sauce
- 2 tbsp dark brown sugar
- 1 tsp soy sauce
- Toppings: bean sprouts, furikake, toasted sesame seeds, fried or boiled eggs, sriracha, chili garlic sauce
Instructions
- Marinate your chicken at least one hour prior to cooking: add the chicken, teriyaki sauce, mirin, brown sugar, and soy sauce to a bowl. Stir to combine, coating the chicken evenly. Cover and refrigerate. Pull about 15-30 minutes before you’re ready to put it in the pan.
- Drizzle some oil into a large wok over medium-high heat, just enough to coat it. Once it’s heated add your chicken in a single layer: don’t crowd the pan.
- Let the chicken cook for 6 minutes, then flip. It should be nicely seared. Cook until done – how long will depend on how thick your chicken is. Remove and set aside. Slice on a bias once it’s cooled enough to handle.
- Add a teaspoon of oil to the wok and let it heat up, then add your garlic and ginger. Fry them, tossing frequently so they brown evenly. Remove from the oil with a slotted spoon once crispy and set aside.
- Add your chopped Chinese broccoli to the wok and toss to coat in the infused oil. Season with salt, pepper, and umami seasoning. Add 1/2 tsp of water and cover the wok with a lid for 4-6 minutes, depending on how tender you want it.
- Remove it and set that aside too.
- Add your miso, oyster sauce, sesame oil, and red pepper flakes to the wok, then pour in the water.
- Add the seasoning packets that came with the ramen and whisk everything together. Make sure the miso dissolves and bring the broth to a boil.
- Once the broth is at a rolling boil add your noodles. Turn the blocks over in the broth a few times to let them soften, then unfold them and start gently loosening the noodles with a fork or long chopsticks.
- Let the noodles cook until tender – about 3-5 minutes – then remove from heat.
- Use tongs to transfer noodles into bowls, then ladle in the desired amount of broth. Top with some sliced chicken, Chinese broccoli, and whichever additional toppings you want.
