AuthorMike EgrieCategory, DifficultyIntermediate
Chicken & Vegetable Ramen
Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 1 lb pound boneless skinless chicken breasts, sliced ½-inch thick
 32 oz less-sodium chicken broth
 4 garlic cloves, minced
 2 green onions, thinly sliced, divided
 1 tbsp less-sodium soy sauce
 1 tsp grated fresh ginger
 8 oz brown rice stir fry noodles
 1 medium carrot, shaved with vegetable peeler
 2 cups chopped bok choy
 4 refrigerated hard-cooked eggs, sliced
 1 tsp Crushed red pepper (optional)
1

In large saucepot, heat chicken, broth, garlic, half the onions, soy sauce, ginger and 1 cup water to a boil over high heat; reduce heat to low. Cook 5 minutes or until internal temperature of chicken reaches 165°; remove saucepot from heat. Stir in noodles, carrots and bok choy; cover and let stand 5 minutes. Makes about 10 cups.

2

Serve ramen topped with eggs, remaining onions and red pepper, if desired.

Ingredients

 1 lb pound boneless skinless chicken breasts, sliced ½-inch thick
 32 oz less-sodium chicken broth
 4 garlic cloves, minced
 2 green onions, thinly sliced, divided
 1 tbsp less-sodium soy sauce
 1 tsp grated fresh ginger
 8 oz brown rice stir fry noodles
 1 medium carrot, shaved with vegetable peeler
 2 cups chopped bok choy
 4 refrigerated hard-cooked eggs, sliced
 1 tsp Crushed red pepper (optional)

Directions

1

In large saucepot, heat chicken, broth, garlic, half the onions, soy sauce, ginger and 1 cup water to a boil over high heat; reduce heat to low. Cook 5 minutes or until internal temperature of chicken reaches 165°; remove saucepot from heat. Stir in noodles, carrots and bok choy; cover and let stand 5 minutes. Makes about 10 cups.

2

Serve ramen topped with eggs, remaining onions and red pepper, if desired.

Chicken & Vegetable Ramen
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