Recipe: Appetizing Easy Chicken Ramen (w/ leftovers!)

Easy Chicken Ramen (w/ leftovers!). Chicken Ramen Stir Fry is a simple but tasty dish that is perfect for any night of the week. Packed full of crunchy veggies cooked down in a savory spicy sauce, served over ramen noodles, this dish is a home run! See great recipes for Easy Chicken Ramen (w/ leftovers!) too!

Choose a pretty pasta - bow tie, penne or rotini. That 's half the fun in making this salad. A nice Italian dressing adds plenty of zip, and the only thing left is tossing in the chicken, green onions, olives and a few cucumbers. You can have Easy Chicken Ramen (w/ leftovers!) using 21 ingredients and 4 steps. Here is how you cook it.

Ingredients of Easy Chicken Ramen (w/ leftovers!)

1. It's of Soft boiled eggs.
2. It's 4 of eggs.
3. Prepare 1/3 cup of soy sauce.
4. You need 1/4 cup of rice vinegar.
5. Prepare 1/3 cup of water.
6. Prepare 1-2 tbsp of chilli garlic sauce.
7. You need of Noodles.
8. It's 10 oz of packaged Chinese noodles of your choice.
9. It's 2 tbsp of vegetable oil.
10. It's of Broth.
11. Prepare 2 of chicken breasts.
12. You need 1 of thinly sliced onion.
13. You need 2 of thinly sliced green onions.
14. You need 4 cloves of minced garlic.
15. Prepare 3 tbsp of vegetable oil.
16. It's 1 tbsp of sesame oil.
17. Prepare of Remaining egg marinade mixture.
18. It's of Garnish.
19. Prepare 1 of green onion.
20. You need of Sesame seeds.
21. It's of Chilli garlic sauce.

With veggies, noodles, chicken, and an addictive sauce coating it all, this is a dinner the whole family will love! Serve this chicken ramen alongside roasted brussels sprouts or roasted carrots. This mandarin orange salad would also make a great side dish. I learned a few things while making this recipe, and the most important one is about the noodles.

Easy Chicken Ramen (w/ leftovers!) step by step

1. Boil eggs lightly for 7 minutes. Make sure water is just barely boiling. While boiling, mix rice vinegar, soy sauce, chilli garlic sauce, and water together. Remove eggs and place in an ice bath for three minutes. Place eggs in sauce mixture..
2. Cook noods according to package. Run under cold water, drain, and toss in oil..
3. Heat vegetable and sesame oil on medium high heat. Add all onions and sauté for 5-7 minutes. Add garlic with some extra oil and cook for 1 minute. Add chicken broth. Remove eggs from marinade. Add the marinade to the broth. Bring to a simmer then add chicken breasts. Simmer chicken breasts for 15-20 mins until it reaches 165 degrees on the inside. Remove chicken and shred with two forks. Return to broth..
4. Find a decently big soup bowl. Add noods. Add broth. Add egg. Top with green onions and sesame seeds. Add some more chilli garlic sauce if you are a spice queen. Enjoy!.

I used fresh yakisoba noodles because I wanted that fresh noodle texture. Anytime you find yourself with leftover chicken, consider it a blessing. You can certainly go for a second round of last night's dinner, but the wonderful thing about this mild-mannered meat is that it's so easy to repurpose it into an entirely different meal. We modeled part of this Chicken Ramen Noodles recipe after our Oven-Fried Buttermilk Chicken, by starting it in a frying pan and finishing it in a hot oven. We took a skinless and boneless chicken breast and then using standard breading procedure we dredged the chicken in flour, egg, and bread crumbs.

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