Not gonna lie, Top Ramen was definitely a dietary staple during my college years. Back then, I used to think I was getting fancy if I sauteed a little diced onion and garlic to add to my broth. Ahhh, the more things change, the more they stay the same…
I was craving chicken noodle soup the other day, so I decided to try something with a little kick using some of the leftover roast chicken from the night before. Enter my new grown-up ramen noodles recipe… which is tops indeed, if I do say so myself.
Queue the ingredients!
INGREDIENTS
- 1 tbs sesame oil
- 3 tsp grated ginger
- 4 cloves crushed garlic
- 4 cups chicken stock
- 4 cups water
- 1 oz dried mushrooms
- 2 packages ramen noodles (I used gluten-free rice noodles)
- ½ cup chopped chives
- 1 cup chopped spinach
- 1 cup shredded carrots
- leftover roast chicken or other protein (optional)
- sriracha and soy sauce to taste
- panko crumbs
INSTRUCTIONS
- Heat the sesame oil in a large skillet over medium-low heat and stir fry garlic and ginger for 2-3 minutes
- Add chicken stock and water, and bring to a boil
- Reduce heat, add dried mushrooms and simmer for 10 minutes
- In the mean time, toss panko bread crumbs with sesame oil and toast in the oven for 5 minutes at 350 degrees
- Add noodles, protein and vegetables to the broth and simmer for 5-10 minutes
- Add sriracha and soy sauce to season
- Spoon into bowls and top with panko crumbs before serving
And here’s the 15-second video recap for those of you who are more visually inclined!
