Chicken Ramen in a Shoyu-Style Broth
with Carrots, Chili Garlic Oil & Crispy Onions
Our chefs are obsessed with ramen—and no, we don’t mean the microwave variety. We’re talking about that soul-stirring combination of rich broth, tender meat and veggies, and a tangle of chewy noodles. This version stars a super-flavorful soy-infused pork broth, plus chicken, carrots, and spinach. Each bowl’s topped off with a homemade chili-garlic oil and fried onions for crispy contrast. If you weren’t a hopeless ramen-tic yet, this will make you one.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
2 unit
Scallions
1 thumb
Ginger
6 ounce
Carrots
1 tablespoon
Sesame Seeds
1 tablespoon
Sesame Oil
1 teaspoon
Chili Flakes
6 ounce
Ramen Noodles
(Contains Wheat)
2 unit
Pork Ramen Stock Concentrate
2 unit
Chicken Stock Concentrate
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
10 ounce
Chicken Cutlets
5 ounce
Spinach
1 unit
Crispy Fried Onions
(Contains Wheat)
Not included in your delivery
2 tablespoon
Vegetable Oil
Salt
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry all produce. • Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces.
• In a small microwave-safe bowl, combine sesame seeds, half the garlic, half the sesame oil (you’ll use the rest later), a drizzle of oil, a big pinch of salt, and chili flakes to taste. • Cover bowl with plastic wrap. Microwave until fragrant, 30 seconds. Set aside.
• Once water is boiling, add ramen noodles to pot. Cook, stirring, 2 minutes. • Drain, then toss noodles with a drizzle of oil. Return empty pot to stove.
• Heat a drizzle of oil in pot used for noodles over medium-high heat. Add scallion whites, ginger, and remaining garlic. Cook, stirring, 30 seconds. • Stir in 3½ cups water (7 cups for 4 servings), pork ramen stock concentrates, chicken stock concentrates, and soy sauce. Bring to a boil, then cover and reduce heat to low. Let simmer until ready to serve.
• While broth simmers, pat chicken* dry with paper towels; season with salt. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Drizzle with remaining sesame oil and turn chicken a few times to coat. • Transfer to a cutting board to rest.
• Add carrots and a pinch of salt to pan used for chicken over medium-high heat. Cook, stirring occasionally, until browned and softened, 5-7 minutes. (TIP: Add a splash of water if carrots begin to brown too quickly.) Transfer to a plate. • Add a drizzle of oil to same pan, then add spinach. Cook, stirring occasionally, until wilted, 2-3 minutes; season with salt. (TIP: If necessary, cook spinach in batches.) Turn off heat.
• Slice chicken crosswise. • Divide some ramen noodles between large soup bowls. Pour some broth over noodles (you may have noodles and broth left over—second helpings!). Stir in as much chili garlic oil as you like. • Top each bowl with chicken, carrots, spinach, and scallion greens. Sprinkle with a few crispy onions and serve. TIP: Don’t add all the onions just yet! Add as you eat to keep them nice and crispy.
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