Warm up during a chilly evening with this healthy chicken-and-vegetable ramen noodle bowl recipe. For a little spice, top with hot sauce, such as Sriracha. Look for dried curly Chinese-style noodles near other Asian ingredients in most well-stocked supermarkets. For a substitute, try whole-wheat angel hair pasta and cook for a few minutes longer.
Makes 4 servings
- 2 tablespoons toasted sesame oil, divided
- 1 bunch scallions, sliced, white and green parts separated
- 4 cloves garlic, minced
- 1 tablespoon finely grated fresh ginger
- 4 cups water
- 3 tablespoons white miso
- 1½ tablespoons reduced-sodium soy sauce
- 1¼ pounds boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
- 8 cups chopped bok choy
- 4 ounces dried Chinese noodles, broken in half
- 4 ounces shiitake mushrooms, stemmed and sliced (2 cups sliced)
Active Time 30 minutes
Total Time 30 minutes
- Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium-high heat.
- Add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute.
- Add water, miso, soy sauce and the remaining 1 tablespoon of oil; bring to a boil.
- Stir in chicken, bok choy, noodles and mushrooms. Cover and return to a boil.
- Uncover, reduce heat to medium and cook, stirring, until the chicken is cooked through and the vegetables are tender, 3 to 5 minutes.
- Serve sprinkled with the scallion greens.
Miso is fermented bean paste made from barley, rice or soybeans. It is available in different colors; in general, the lighter the color, the milder the flavor. It can keep in the refrigerator for more than a year.
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