Rent Week Chicken Ramen Upgrade Bowl

• 8 oz ramen noodles (discard the seasoning packet)
• 8 oz chicken breast, thinly sliced
• 1 tablespoon vegetable oil
• 1 cup broccoli florets
• 1/2 cup sliced carrots
• 2 green onions, sliced
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 2 cups chicken broth
• 1 soft-boiled egg, halved
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds
• 1 teaspoon chili flakes (optional)

Steps

1. 1 Heat vegetable oil in a large skillet over medium heat. Add garlic and ginger, sauté for 30 seconds.
2. 2 Add chicken slices and cook until just cooked through, about 5 minutes.
3. 3 Push chicken to the side and add broccoli and carrots. Stir-fry for 3 minutes.
4. 4 Add ramen noodles and broth to the skillet, breaking noodles apart. Simmer for 3 minutes until noodles are tender.
5. 5 Stir in soy sauce and sesame oil. Remove from heat.
6. 6 Divide between two bowls. Top with soft-boiled egg halves, green onions, sesame seeds, and chili flakes if desired.

Equipment

• Large skillet
• Cutting board
• Knife

Variations

• Add mushrooms for an earthy flavor.
• Swap chicken for tofu for a vegetarian option.

Substitutions

• Use turkey broth instead of chicken broth for a lighter option.
• Substitute bok choy for broccoli.

Pairings

• A crisp, cold Asian pear.
• A light jasmine tea.

Nutrition

Tips

• For extra protein, add a fried egg on top.
• Use pre-cooked rotisserie chicken to save time.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with extra broth to loosen.

Serving Suggestions

• Serve with a side of kimchi for a tangy kick.
• Pair with a simple Asian-inspired coleslaw.

FAQ