Chicken Ramen Food

CHICKEN RAMEN STIR-FRY

Steps:

• In a medium bowl, whisk together the soy sauce, ginger, honey, vinegar, garlic and 1 tablespoon of the canola oil. Add the chicken and let marinate for 15 minutes.
• In the meantime, use a vegetable peeler to create ribbons from the carrots; there should be about 1 cup of carrot ribbons.
• Bring a medium pot of water to a boil, remove from the heat and add the ramen noodles; let sit for 2 minutes, then drain.
• Heat the remaining 1 tablespoon canola oil in a large skillet or wok. Remove the chicken from the marinade, reserving the marinade. Stir-fry the chicken in the hot oil until cooked through, about 5 minutes; transfer to a plate and set aside. Add the cabbage, onion and carrots to the skillet and stir-fry for 30 seconds. Add 1/4 cup water, scraping up any browned chicken bits from the bottom. Add the cooked ramen noodles, cooked chicken and reserved marinade to the skillet along with the scallions. Stir-fry until everything is heated through and uniformly combined, an additional minute. Serve immediately with sriracha and lime wedges.

CHICKEN RAMEN RECIPE

Steps:

• Make soup first. In a large pot, put water and chicken wings, and let boil. After boiling for a few minutes, remove any scum and fat that come to the surface of the soup. Add garlic, ginger, and green onions, and cook covered for 40 minutes or so. Add some water if losing too much liquid. Strain the soup, but save chicken wings and set aside. Season with Soy Sauce, Sake, Mirin, salt, and sesame oil. (You may need to adjust the seasoning if you added water earlier.) Keep warm on low heat, covered.
• Prepare the toppings. Blanch bean sprouts in boiling water for a couple of minutes, and strain. Chop green onion. Remove bones from chicken wings and shred the meat into small pieces by hand.
• Once everything else is ready, cook dried Chukamen according to the package. Divide the noodles in half and put in large bowls. Pour hot soup over, and top with bean sprouts, onion, and chicken. Serve immediately.

CHICKEN RAMEN NOODLE DUMP DINNER

Steps:

• Preheat the oven to 400 degrees F.
• Put the ramen squares in a single layer covering the bottom of a 13-by-9-inch baking dish. Whisk together the cream cheese, milk and the 1 reserved flavor packet from the ramen in a medium bowl. Pour the mixture over the ramen. Scatter the chicken over the sauce and noodles and then scatter the broccoli. Sprinkle with Cheddar, making sure to distribute it evenly across the whole casserole.
• Bake until the noodles are cooked through, the cream sauce is bubbly and the cheese melts, 30 to 35 minutes.

CHICKEN RAMEN BOWL

Steps:

• Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
• While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
• Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
• Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.

CHEAT'S CHICKEN RAMEN

Steps:

• Set a large saucepan over a medium heat and pour in the stock. Finely chop the coriander stalks and add to the stock with most of the chilli. Bring to the boil and add 200ml water. Once boiled, reduce the heat and simmer for 5-10 mins to infuse the coriander and chilli.
• Add the soy sauce and a grinding of black pepper, then the mushrooms, pak choi, chicken and noodles. Simmer for 2 mins until the noodles soften, before adding the bamboo shoots.
• Serve in deep bowls topped with coriander leaves and the remaining chilli slices.

INSTANT CHICKEN RAMEN RECIPE BY TASTY

Steps:

• Make the seasoning: Combine the chicken bouillon, salt, and garlic powder in a 16-ounce (480 ml) mason jar. Stir with a fork until combined.
• Add the carrots, corn, chicken, Yakisoba noodles, and scallions.
• Store in the refrigerator for up to 2 days.
• When ready to eat, shake well to combine, then add hot water. Let sit for 2 minutes, then enjoy!
• Enjoy!

CHICKEN AND RAMEN NOODLES

Steps:

• In small bowl, combine first 4 ingredients.
• Set aside.
• In large resealable bag, place bread crumbs and 2 of the Ramen seasoning packets.
• Combine.
• Add chicken, one piece at a time and shake until coated.
• In skillet on medium high heat, heat oil and cook chicken until done.
• Set aside and keep warm.
• Cook noodles
• Add sauce to pan; cook and stir until heated through.
• Drain noodles and add with sprouts/green onions to pan.
• Toss to coat.
• Serve with chicken.

CREAMY CHICKEN INSTANT RAMEN RECIPE BY TASTY

Steps:

• Add the chicken breast and whole scallions to a medium pot and cover with the water. Bring to a simmer over medium-high heat, then cover and cook, frequently skimming off the white foam that rises to the surface, until the internal temperature of the chicken reaches 165°F (75°C), 8-10 minutes. Remove the chicken and scallions from the poaching liquid and reserve 1½ cups of the liquid. Shred the chicken and discard the scallions and remaining liquid.
• Heat the olive oil in a medium pot over medium heat. Add the ginger and garlic, and cook for 1 minute, until fragrant. Add the carrots, edamame, and red bell pepper, and sauté for 3-4 minutes, until the vegetables are starting to become tender.
• Stir in the Campbell's® Cream of Chicken Soup and soy sauce, and bring to a simmer. Whisk in the reserved chicken poaching liquid until smooth. Return to a simmer and cook for 3-4 minutes, until the vegetables are tender. Fold in the ramen noodles and shredded chicken.
• Carefully transfer the ramen to a bowl and top with the poached egg and sliced scallions.
• Enjoy!

RAMEN CHICKEN STIR FRY

Steps:

• In a large skillet or wok, stir-fry the chicken in oil. Add water and garlic; bring to a boil. Add the noodles and contents of seasoning packets, vegetables, red pepper and soy sauce. Cover and simmer for 7-9 minutes or until noodles and vegetables are tender.

CHICKEN STIR-FRY WITH RAMEN

Steps:

• Place ramen noodles in a bowl. Set seasoning packet aside. Pour boiling water over noodles until they are submerged; set aside while you start the stir-fry.
• Heat 1 tablespoon sesame oil in a frying pan over medium-high heat, swirling to coat the entire pan. Add chicken and stir to coat with oil. Add oyster sauce and 1 tablespoon soy sauce. Stir-fry chicken until no longer pink and juices run clear, 7 to 10 minutes.
• Add frozen vegetables. Cover, reduce heat to medium, and let steam until heated through and soft, about 5 minutes. Add ginger and 1 teaspoon minced garlic; stir-fry until fragrant, about 1 minute. Transfer mixture to a serving bowl.
• Drain softened ramen noodles, reserving 2 tablespoons soaking water.
• Heat remaining sesame oil in a pan over medium heat. Add reserved soaking water along with 1/2 of the ramen seasoning packet, remaining soy sauce, remaining garlic, and chili powder. Add ramen noodles; cook and stir constantly until coated and water has evaporated, 2 to 3 minutes.
• Transfer to serving bowls and top with chicken and vegetable mixture.

TOP RAMEN WITH CHICKEN

Steps:

• Cut the chicken into chunks, or thin slices, depending on how you like it to look. This is easiest if the chicken is still half frozen.
• Heat a skillet slightly. Add the first set of oil, shoyu, vinegar, garlic, and honey. Once it is warm enough that the honey melts, add the chicken. Cook over medium heat.
• Brown chicken until it is very dark. I like mine just before it burns.
• Once the meat starts to brown, let it cook for a while. Meanwhile, make the soup.
• Add the second set of shoyu, vinegar, ginger, and honey to a sauce pan. Add enough water that noodles will just be covered. Heat water until the honey is mixed in completely.
• This is when you want to adjust to taste. I find the soup is different every time. Partly because I don't measure, but partly because it depends on the honey.
• Add the konbu (a type of seaweed) to the soup, if desired.
• Add the frozen veggies.
• Heat to a boil. Remove konbu.
• Add noodles (but throw away the icky spice packet) and boil for three minutes. If the chicken isn't done, hold off on adding the noodles to the water. They'll get soggy otherwise.
• Place noodles in two bowls with a small amount of broth. Add chicken on top. Garnish with chopped peanuts or pickled ginger.