Top Ramen With Chicken 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.

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.

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.

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.

10-MINUTE CHICKEN, CORN AND KIMCHI RAMEN

Steps:

• Combine the chicken broth, 1 cup water, ramen noodles, spinach, chicken, kimchi, corn and soy sauce in a large straight-sided skillet. Cover and bring to a boil over high heat, stirring occasionally, about 6 minutes; boil for 1 minute.
• Meanwhile, slice the scallions and tear the seaweed into bite-size pieces.
• Divide the hot ramen among 4 shallow bowls and top each with scallions and seaweed.

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!

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.

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.

EASY RAMEN WITH CHICKEN AND TERIYAKI SAUCE

Steps:

• Add 4 cups water to a skillet and bring to a boil. Add ramen and cook until soft, about 5 minutes.
• Meanwhile, melt butter in another skillet over medium heat. Add carrots, zucchini, and onion and saute until vegetables have softened, about 5 minutes. Add shredded chicken, teriyaki sauce, salt, and pepper and cook until heated through and sauce has thickened, 3 to 5 minutes.
• Drain ramen and add to the vegetable and chicken mixture. Toss and add more teriyaki as needed.

TOP RAMEN CHICKEN SALAD

Steps:

• Slice chicken into small, thin 1 inch strips. In a large size Dutch oven or deep sauce pan, over medium heat, add the oil, chicken and 1/2 teaspoon salt. Sauté chicken until it starts to brown. Set aside.
• In a Dutch oven or deep sauce pan, combine the water, noodles and bouillon, turn on high heat until the noodles just start to break up and soften.
• Add both styles of cabbage and carrots to the noodles, turn the heat down to medium-high and bring the noodle mixture to a boil for 2 minutes, uncovered.
• Remove from heat and stir in all 3 seasoning packets that came with the Ramen.
• Drain and add the pineapple, water chestnuts, the sesame oil, vinegar, soy sauce, sugar and chicken.
• Mix well and add green onions, mix again to completely combine.
• Add almonds on top or on individual servings.
• Serves 4 (makes 6 cups).