Chilled Ramen With Chicken And Banbanji Sauce Recipes

CHICKEN RAMEN BOWL

Steps:

• Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
• While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
• Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
• Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.

CHILLED RAMEN WITH CHICKEN AND BANBANJI SAUCE

Steps:

• To cook the chicken, begin by seasoning both sides of the breast and thigh with salt and pepper. Pour the oil into a pot (the pot should be just large enough for the chicken to lie flat on the bottom without a lot of extra room) and set it over high heat. When the oil just begins to smoke, add the chicken skin side down. Cook the chicken until the skin turns golden brown and the meat is halfway cooked through, about 6 minutes. Turn the chicken over in the pan and drain the excess oil. Add the sake and cover the pan with a tight-fitting lid. Reduce the heat to low and let the chicken cook for another 5 minutes, then turn off the heat and let it sit in the pot for a few minutes to finish cooking. Transfer the chicken to a plate and refrigerate until cool.
• While the chicken is cooling, make the banbanji sauce. In a bowl, combine all the ingredients; mix well. Set aside.
• To assemble the dish, soak the scallion slices in cold water for 10 minutes, then drain well. Once the chicken has cooled, slice it into 1/4-inch-thick pieces.
• Place a large pot of water over high heat and bring to a boil. Cook the noodles, following package instructions. Drain and rinse well under cold running water.
• Divide the noodles among 4 bowls. Top each bowl of noodles with one-quarter of the chicken and cucumber, then drizzle 3 tablespoons of the Chukka-Soba Dressing over each bowl followed by 1 1/2 tablespoons of the banbanji sauce. Garnish with the scallions.

SPICY OIL WITH CHILLED RAMEN

Steps:

• To make the sauce, combine all the ingredients in a bowl and whisk until well combined. Set aside.
• To assemble the dish, bring a large pot of water to boil over high heat. Add the bean sprouts and cook for 10 seconds. Remove the sprouts from the water (but keep the pot of hot water) and refrigerate until ready to serve.
• Return the water to a boil, add the noodles, and cook, following package instructions. Rinse the noodles under cold running water until they are cool, then drain well. Divide the noodles among 4 plates, arranging the noodles in a tall, compact pile.
• Top each plate of noodles with one-fourth of the bean sprouts, scallions, cilantro, ginger, sakura ebi, and chili threads. Add 1 teaspoon spicy mustard on the side of each plate and pour 2 tablespoons of the sauce over the top of the noodles.
• To make the oil, combine the sesame oil and hot chili oil in a small bowl. Heat a sauté pan over high heat until very hot, then add the oil mixture, which will make "popping" sounds. Be careful not to get splattered by the hot oil. Remove the pan from the heat once the popping subsides and top each plate with 2 teaspoons of the oil, again being very careful. Mix well before eating.

CREAMY CHICKEN INSTANT RAMEN RECIPE BY TASTY

Steps:

• Add the chicken breast and whole scallions to a medium pot and cover with the water. Bring to a simmer over medium-high heat, then cover and cook, frequently skimming off the white foam that rises to the surface, until the internal temperature of the chicken reaches 165°F (75°C), 8-10 minutes. Remove the chicken and scallions from the poaching liquid and reserve 1½ cups of the liquid. Shred the chicken and discard the scallions and remaining liquid.
• Heat the olive oil in a medium pot over medium heat. Add the ginger and garlic, and cook for 1 minute, until fragrant. Add the carrots, edamame, and red bell pepper, and sauté for 3-4 minutes, until the vegetables are starting to become tender.
• Stir in the Campbell's® Cream of Chicken Soup and soy sauce, and bring to a simmer. Whisk in the reserved chicken poaching liquid until smooth. Return to a simmer and cook for 3-4 minutes, until the vegetables are tender. Fold in the ramen noodles and shredded chicken.
• Carefully transfer the ramen to a bowl and top with the poached egg and sliced scallions.
• Enjoy!

CHICKEN STIR-FRY WITH RAMEN

Steps:

• Place ramen noodles in a bowl. Set seasoning packet aside. Pour boiling water over noodles until they are submerged; set aside while you start the stir-fry.
• Heat 1 tablespoon sesame oil in a frying pan over medium-high heat, swirling to coat the entire pan. Add chicken and stir to coat with oil. Add oyster sauce and 1 tablespoon soy sauce. Stir-fry chicken until no longer pink and juices run clear, 7 to 10 minutes.
• Add frozen vegetables. Cover, reduce heat to medium, and let steam until heated through and soft, about 5 minutes. Add ginger and 1 teaspoon minced garlic; stir-fry until fragrant, about 1 minute. Transfer mixture to a serving bowl.
• Drain softened ramen noodles, reserving 2 tablespoons soaking water.
• Heat remaining sesame oil in a pan over medium heat. Add reserved soaking water along with 1/2 of the ramen seasoning packet, remaining soy sauce, remaining garlic, and chili powder. Add ramen noodles; cook and stir constantly until coated and water has evaporated, 2 to 3 minutes.
• Transfer to serving bowls and top with chicken and vegetable mixture.

RAMEN CHICKEN STIR FRY

Steps:

• In a large skillet or wok, stir-fry the chicken in oil. Add water and garlic; bring to a boil. Add the noodles and contents of seasoning packets, vegetables, red pepper and soy sauce. Cover and simmer for 7-9 minutes or until noodles and vegetables are tender.

TOP RAMEN WITH CHICKEN

Steps:

• Cut the chicken into chunks, or thin slices, depending on how you like it to look. This is easiest if the chicken is still half frozen.
• Heat a skillet slightly. Add the first set of oil, shoyu, vinegar, garlic, and honey. Once it is warm enough that the honey melts, add the chicken. Cook over medium heat.
• Brown chicken until it is very dark. I like mine just before it burns.
• Once the meat starts to brown, let it cook for a while. Meanwhile, make the soup.
• Add the second set of shoyu, vinegar, ginger, and honey to a sauce pan. Add enough water that noodles will just be covered. Heat water until the honey is mixed in completely.
• This is when you want to adjust to taste. I find the soup is different every time. Partly because I don't measure, but partly because it depends on the honey.
• Add the konbu (a type of seaweed) to the soup, if desired.
• Add the frozen veggies.
• Heat to a boil. Remove konbu.
• Add noodles (but throw away the icky spice packet) and boil for three minutes. If the chicken isn't done, hold off on adding the noodles to the water. They'll get soggy otherwise.
• Place noodles in two bowls with a small amount of broth. Add chicken on top. Garnish with chopped peanuts or pickled ginger.

BEATEN CHICKEN (BAN BAN JI)

Steps:

• Poach the chicken breasts very gently, for about 20 minutes total.
• Leave them in the water to cool down. Shred them into matchstick.
• sized pieces of chicken (you can decide whether it's big kitchen.
• matches or little, book matches).
• Mix all the other ingredients in a kitchen blender or food processor.
• until well-blended. (This recipe, very minimally adapted from the.
• book noted below, is a double recipe. My blender, all 650 watts of.
• brute horsepower, had trouble moving the entire quantity once the.
• lower part was well- blended -- it would have been better to have.
• made this in two regular- sized batches, rather than one double-sized.
• batch.).
• Serve the room-temperature sauce over the room-temperature chicken.
• (Obviously, can be prepared well ahead of time. Don't shred the.
• chicken until at most a few hours before the meal, however, because.
• it will dry out.) Suggestion: spoon half the sauce over the chicken.
• just before it's served; reserve the other half for people who want.
• extra "zip" in their dish. Garnishes optional.
• Caution: direct from the cookbook, this produces a fairly spicy sauce.
• to put on the chicken. But for people who REALLY want a hot dish,.
• you can add an almost arbitrary amount of red oil (pepper oil) to the.
• dish, maybe just cutting back on the sesame oil or the soy sauce if.
• you do so. I've had this dish so hot that my lips went numb -- best.
• "bung-bung" (as it's usually spelled) chicken in the world!

EASY RAMEN WITH CHICKEN AND TERIYAKI SAUCE

Steps:

• Add 4 cups water to a skillet and bring to a boil. Add ramen and cook until soft, about 5 minutes.
• Meanwhile, melt butter in another skillet over medium heat. Add carrots, zucchini, and onion and saute until vegetables have softened, about 5 minutes. Add shredded chicken, teriyaki sauce, salt, and pepper and cook until heated through and sauce has thickened, 3 to 5 minutes.
• Drain ramen and add to the vegetable and chicken mixture. Toss and add more teriyaki as needed.