- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Skill Level: Intermediate
Ingredients
- 400g ramen noodles
- 200g ground chicken
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 4 cups chicken broth
- 3 tablespoons sesame paste
- 2 tablespoons peanut butter
- 2 tablespoons chili oil
- 4 bok choy, halved
- 1 bunch of scallions, chopped
- Salt to taste
Instructions
- In a large pot, bring water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.
- Heat the sesame oil in a skillet over medium heat. Add the ground chicken and cook until browned, about 5-7 minutes. Stir in 1 tablespoon of soy sauce and mirin, and cook for another 2 minutes. Remove from heat.
- In another pot, combine the chicken broth, garlic, ginger, sesame paste, peanut butter, remaining soy sauce, and mirin. Bring to a simmer over medium heat, whisking to combine a creamy consistency.
- Add the chili oil to the broth and stir well. Adjust the seasoning with salt as needed.
- In a separate pot, bring water to a boil and blanch the bok choy for 2-3 minutes until tender. Remove and set aside.
- To assemble, divide the cooked noodles into bowls. Ladle the broth over the noodles, and top with browned chicken, bok choy, and chopped scallions.
Helpful Tips
- For a vegetarian version, replace the ground chicken with crumbled tofu or finely chopped mushrooms.
- Add an extra kick by sprinkling chili flakes on top.
- If you prefer a milder broth, reduce the amount of chili oil.
Storage Instructions
- Store the broth and noodles separately to avoid sogginess. Reheat the broth and add fresh, cooked noodles before serving.
Pairings
- Serve with a side of cucumber salad for a refreshing contrast.
- Complement the meal with iced green tea or a light beer.
