Teriyaki Chicken Ramen
Teriyaki Chicken Ramen
INGREDIENTS
Raman broth 3 cups
1 cup shitake mushroom, sliced 1 cup
Ramen noodles 2 packages
Raman toppings
Red cabbage, shredded ½ cup
Red radishes, sliced ½ cup
Red onions, sliced as needed
Edamame beans, blanched ½ cup
Bok choy washed and blanched ½ bunch
Medium boiled eggs 2 eggs
Sesame seeds ½ teaspoon
LET'S GET COOKING!
Preheat an oven to 375 degrees. Once hot, place the chicken thighs on a baking sheet lined with parchment paper and place the chicken into the oven.
Cook the chicken until the internal degree of doneness has reached 165 degrees F.
Cook the ramen noodles according to packet direction, set aside.
Boil the eggs so that you achieve a medium doneness for the egg.
Blanch the bok choy and edamame beans in boiling water for 2-3 minutes and set aside.
Place the ramen broth in a medium sauce pan and bring to a boil. Once boiling, turn the broth down and add the mushrooms. Cook the mushrooms in the broth until tender.
Slice the baked teriyaki chicken. Divide the broth between serving bowls with ramen noodles, sliced chicken, and garnish with ramen topping.