Ingredients
- 4 cups Chicken broth
- 3/4 lb Chicken breast boneless skinless
- 1 tbsp Fresh ginger minced
- 3 cloves Garlic sliced
- 4 oz Mushrooms sliced
- 1 tbsp Reduced-sodium soy sauce
- 2 tsp Sesame oil
- 8 oz Ramen noodles
- 6 cups Bok choy chopped
- 2 cups Snow peas
- 3 Scallions sliced
Instructions
- Combine stock, chicken, ginger, and garlic in a large pot or Dutch oven. Bring to a boil. Reduce heat to low and simmer, covered, until chicken is cooked through, 25 to 30 minutes. Add mushrooms, soy sauce, and sesame oil and simmer, covered, until mushrooms are tender, 8 to 10 minutes. Remove chicken and shred with two forks.
- Add noodles to pot and cook, stirring occasionally, until beginning to soften, 2 to 4 minutes. Stir in chicken, bok choy, and snow peas. Cook until vegetables are crisp-tender, 1 to 2 minutes. Stir in scallions just before serving.
Ginger Garlic Chicken Ramen
Ingredients
- 4 cups Chicken broth
- 3/4 lb Chicken breast boneless skinless
- 1 tbsp Fresh ginger minced
- 3 cloves Garlic sliced
- 4 oz Mushrooms sliced
- 1 tbsp Reduced-sodium soy sauce
- 2 tsp Sesame oil
- 8 oz Ramen noodles
- 6 cups Bok choy chopped
- 2 cups Snow peas
- 3 Scallions sliced
Instructions
- Combine stock, chicken, ginger, and garlic in a large pot or Dutch oven. Bring to a boil. Reduce heat to low and simmer, covered, until chicken is cooked through, 25 to 30 minutes. Add mushrooms, soy sauce, and sesame oil and simmer, covered, until mushrooms are tender, 8 to 10 minutes. Remove chicken and shred with two forks.
- Add noodles to pot and cook, stirring occasionally, until beginning to soften, 2 to 4 minutes. Stir in chicken, bok choy, and snow peas. Cook until vegetables are crisp-tender, 1 to 2 minutes. Stir in scallions just before serving.
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