15 Minute Chicken Ramen
What's up y'all?! You know, there's nothing better than a hot bowl of noodles on a rainy fall evening. But who has time for that, right? Well here's an easy and nourishing weeknight recipe that can be made in about 15 minutes! Most of the ingredients can be found in your local supermarket already cut up to save even more time. I bought the brown rice noodles at Costco, but they are also available at Publix here in Florida. If you're having a hard time finding them, you may be able to order them off of Amazon or find them at Whole Foods. The protein element in this recipe can also be changed. Try thin sliced steak, pork or even tofu! Leave a comment and tell me what you think!
Serves 4
Lotus Foods Organic Brown Rice Ramen 4 cakes
Chicken breast, boneless skinless, diced 10 oz
Onion, Sliced 1 small
Spinach, baby 4 cups
Carrot, shredded or matchstick cut 1 cups
Mushrooms, button, sliced 1 cup
Chinese five spice 1 tablespoon
Garlic, crushed 2 cloves
Soy sauce 2 tablespoons
Chicken stock 1 quart
Water 2 cups
Canola oil 2 tablespoons
Cilantro for garnish (optional)
Method of prep:
In a medium sized soup pot, sweat onion, carrot and mushroom in oil. Add Garlic and five spice and sauté until five spice has completely coated the vegetables. Add stock and water to the pot and bring to a boil. Stir raw chicken into the soup mixture and cook for 3 minutes. Add ramen cakes and cook for an additional 4 minutes or until ramen is tender and cooked. Check the internal temperature of the chicken with a meat thermometer, it should be above 165 degrees. Add soy sauce and spinach and taste soup for seasoning. If you like it spicy, add some sriracha! Garnish with cilantro and enjoy!