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The Savory Asian Chicken Ramen Noodle Bowl is not just a dish; it’s a culinary experience that transcends the ordinary. This delightful fusion of flavors combines tender chicken thighs, vibrant vegetables, and a rich, aromatic broth to create a hearty meal that warms both the heart and soul. Originating from the streets of Japan, ramen has evolved into a beloved favorite worldwide, celebrated for its versatility and comforting qualities. Whether you’re a seasoned cook looking to expand your repertoire or a novice eager to impress, this recipe is designed to be approachable while delivering restaurant-quality results.

Asian Chicken Ramen Noodle Bowl

Discover the delicious world of homemade ramen with this Savory Asian Chicken Ramen Noodle Bowl recipe. Combining tender marinated chicken thighs, vibrant vegetables, and a rich umami broth, this dish is a comforting meal that brings the essence of Japanese cuisine right to your kitchen. Perfect for both seasoned cooks and beginners, the dish is easy to prepare and offers a blend of flavors that warms the heart and soul. Get ready to impress with this restaurant-quality experience!
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Ingredients
  

2 boneless, skinless chicken thighs

4 cups chicken broth

2 packages of ramen noodles (discard seasoning packets)

1 cup shiitake mushrooms, sliced

1 medium carrot, julienned

1 small zucchini, julienned

3 green onions, chopped (white and green parts separated)

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon ginger, minced

2 cloves garlic, minced

1 tablespoon rice vinegar

1 teaspoon chili garlic sauce (adjust for spice preference)

2 boiled eggs, halved

Fresh cilantro for garnish

Sesame seeds for garnish

Instructions
 

Prepare the Chicken: In a medium pot, heat the sesame oil over medium heat. Once hot, add the minced garlic and ginger. Sauté for approximately 1 minute, stirring frequently, until the mixture becomes fragrant and the garlic is lightly golden. Next, introduce the chicken thighs to the pot, searing them on each side until they achieve a golden brown color (approximately 3-4 minutes per side).

    Build the Broth: Pour in the chicken broth, followed by the soy sauce, rice vinegar, and chili garlic sauce. Increase the heat slightly to bring the mixture to a gentle simmer. Once simmering, cover the pot and let it cook for about 15-20 minutes, or until the chicken is fully cooked (an internal temperature of 165°F/75°C). After cooking, carefully remove the chicken from the pot and shred it using two forks, then set the shredded chicken aside.

      Cook the Vegetables and Noodles: In the same pot containing the broth, add the sliced shiitake mushrooms, julienned carrots, and zucchini. Allow these to simmer for about 5-7 minutes until the vegetables are tender but still vibrant in color. Meanwhile, in a separate pot, cook the ramen noodles according to the package instructions. Once cooked, drain them and rinse under cold water to halt the cooking process.

        Combine: Once the vegetables are tender, introduce the cooked ramen noodles to the pot with the broth and vegetables. Gently stir everything together to combine and ensure all ingredients are heated through. Taste the broth and adjust the seasoning, adding more soy sauce if desired.

          Assemble the Bowl: In individual serving bowls, evenly distribute the noodle and vegetable mixture. Top each bowl generously with the shredded chicken, half a boiled egg, and a sprinkle of the chopped green onions (white parts). Finish by garnishing with sesame seeds, fresh cilantro, and the green parts of the green onion.

            Serve: Serve your savory Asian chicken ramen noodle bowl hot. Feel free to add extra chili garlic sauce for those who enjoy a bit more heat!

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4