Lemongrass Chicken Ramen
Everyone say amen for ramen! Especially because it's November and we all need some extra warmth.
This ramen is comforting and will warm you right up. It's also relatively healthy!
If you've caught on- I LOOOOVE spicy food. This recipe doesn't have to be spicy but I like to test my taste buds.
I loved instant ramen when I was younger, probably because it was so salty. This is definitely an upgrade.
It honestly took me a couple tries to get the egg right - I never make hard boiled eggs. But now that I know how to properly make them I've been doing so more often.
I honestly don't have a lot to say, I'm pretty tired. So long story short - this is good and you should make it.
ALSO: one last thought. This works well as a meal prep recipe. Just keep the noodles separate and add them before you heat it back up!
½ lb boneless skinless chicken (thigh or breast meat)
2 packages ramen noodles
2 cups chicken broth
2 garlic cloves, diced
2 inches fresh ginger, minced
2 tablespoons lemongrass paste
Salt and pepper
1 jalapeno, sliced
¼ cup diced green onion
1 teaspoon fish sauce
2 teaspoons soy sauce
For serving: cilantro, hard boiled egg, sesame seeds, more green onion
Add garlic, ginger, lemongrass to a large pot or dutch oven. Heat over medium until fragrant.
Cook ramen noodles per package instructions, leave out seasoning. Drain and set aside when done.
Add two tablespoons of olive oil then add the chicken thighs and sprinkle with salt and pepper. Cook 3 minutes each side.
Add in miso paste (I use the packet that comes with the noodles if it says white miso powder, then add a splash of chicken broth)
Add in chicken broth, soy sauce, and fish sauce. Bring to a simmer and cover 5 minutes.
Remove the chicken, shred it and then add it back in along with green onion and jalapeño and a cup of water.
Split the broth into bowls, add in noodles. Top with a boiled egg, cilantro, jalapeño slices, diced green onion, and sesame seeds.