Quick & Easy Ramen
For any occasion, this delectable chicken ramen recipe is ideal. This dish is sure to satiate your craving for savory and spicy flavors because it is made with flavorful ingredients like garlic, ginger, dark and light soy sauce, Infidel Pork Rub, rice wine or sherry, and Fire Chief hot sauce.
To add texture and nutrition, the recipe also calls for soft-boiled eggs and carrots. Additionally, using cooked chicken breasts that have been seasoned with Willie Pete gives the dish an extra flavor boost. You can easily replicate this delectable chicken ramen at home and wow your loved ones with your culinary prowess by following a few straightforward steps.
Enjoy it while it's still hot!
2 tbsp unsalted butter
4 cloves minced garlic
2 tsp minced ginger
6 cups chicken stock
2 tbsp dark soy sauce
3 tbsp light soy sauce
1 tbsp Infidel Pork Rub
1 tbsp Chinese rice wine or sherry
1-2 tbsp Fire Chief hot sauce (depending on desired spiciness)
1/4 tsp white pepper
3 large cooked and chopped chicken breasts seasoned with Willie Pete Chicken Seasoning
3 packets (70g each) of instant chicken noodles (noodles only, discard the flavor packets)
5 spring onions (scallions), chopped
4 soft-boiled eggs, sliced in half
1 carrot, peeled and thinly sliced
Heat the oil and butter in a large saucepan over medium heat until the butter melts.
Add the garlic and ginger, and fry for 1 minute, stirring often to prevent the garlic from burning.
Add the stock, soy sauce, Infidel Pork Rub, rice wine (or sherry), Fire Chief Hot Sauce, white pepper, and chicken breasts to the pan. Stir to combine, then increase the heat to high and bring the mixture to a boil. Reduce the heat to a simmer and cook for 3 minutes to heat through the cooked chicken breast.
Add the instant noodles to the pan, bring the mixture back to a boil, then reduce the heat to a simmer and cook for an additional 3 minutes, stirring a couple of times to separate the noodles.
Divide the noodles and sauce between four bowls, then top each bowl with the chopped chicken.
Garnish each bowl with spring onions, 2 pieces of egg, and strips of carrot.
Serve hot and enjoy!
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