Homemade Chicken Ramen Noodle Bowls Recipes

SIMPLE HOMEMADE CHICKEN RAMEN

Steps:

• Preheat the oven to 375℉. Season the chicken generously with salt and pepper.
• Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden.
• Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate, and cover with foil until ready to serve.
• Heat the oil in a large pot over medium heat until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute.
• Add the stock, cover, and bring to a boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
• Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yolk) or 8 minutes (for a soft, but set-up yolk).
• Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
• Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water.
• Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño, and the soft boiled egg. Serve immediately. Enjoy!!

EASY HOMEMADE RAMEN BOWLS

Steps:

• Heat sesame oil and olive oil in a medium-large saucepan over moderate heat (see notes). Add garlic and ginger, and simmer until fragrant, about 2-3 minutes. Do not brown the garlic, or else you'll get a bitter flavor.
• Add the carrots and mushrooms if you're using them, and simmer until they soften, about a minute, stirring frequently.
• Add the broth, Sriracha sauce, rice vinegar, and soy sauce. Stir, and bring to a simmer; let it go for about five minutes. Taste, and adjust heat and taste to your liking by adding more Sriracha and soy sauce if needed.
• While the broth simmers, cook the Ramen noodles in a separate pot as per the package's instructions. (You could cook the noodles in the broth directly, but that makes for a messy transfer to a bowl. It's much easier to transfer drained cooked noodles to a bowl and spoon the broth over top.) Once the noodles are tender, drain and rinse under cool water, place into a soup bowl, and set aside.
• When the soup is ready, spoon the broth over the noodles. Allow to cool. At this point, make your soft-boiled egg if you're garnishing with one, and add the rest of your toppings to serve.

HEALTHY CHICKEN RAMEN BOWL {CLEAN EATING}

Steps:

• Add whole eggs (shell on) to a medium size saucepan and cover with enough water to cover eggs by 1 inch. Bring to a boil, remove from heat . Cover saucepan and let sit for 7 minutes. Remove eggs with tongs or a slotted spoon and submerge in a bowl of ice water. Set aside. This process will yield soft set eggs which are typically used in ramen bowls, if you prefer you can hard boil eggs instead.
• Meanwhile, in a separate soup pot (or medium saucepan ) add chicken broth and soy sauce and bring to a boil. Add the chicken breasts and continue cooking until thoroughly cooked ( about 8-10 min.) . Remove chicken breasts from broth, let cool to touch, and shred with two forks. Return shredded chicken to broth.
• Add ramen noodles to pot with broth and shredded chicken. Cook noodles according to time indicated on package (approx. 3-5 min.) Add additional chicken broth or water as necessary. Add salt/pepper to taste.
• Peel and halve eggs, set aside.
• Remove soup from heat . Add cabbage and carrots. Serve immediately. Garnish with one egg half and chopped green onions. Drizzle chili oil according to taste.

HOMEMADE RAMEN NOODLE BOWLS

Steps:

• In a large pot, bring your broth to a boil. .
• Add the soy sauce, garlic, miso, and sesame oil. Cook for two minutes to soften the garlic
• Add the noodles, reduce to medium heat. Use a fork to start breaking them apart after 1 minute.
• Cook for 3 minutes for "al dente" noodles, or 4 minutes for a more thoroughly cooked noodle.
• Transfer to bowls and add your favorite toppings!

EASY HOMEMADE CHICKEN RAMEN RECIPE

Steps:

• Place all the ingredients for the chicken marinade in a bowl. Mix well to coat the chicken. If time permits, allow the chicken to marinate for at least 1 hour.
• Preheat oven to 425°F, and place an oven rack in the top third of your oven. Line a baking sheet with parchment paper.
• Place the chicken pieces on the baking sheet, skin side down (or smooth side down), evenly spaced apart. Then place the baking sheet in the preheated oven (upper third).
• Let the chicken roast for 15 minutes. While the chicken is cooking, mix the brown sugar and dark soy sauce for the glaze, and start making the ramen.
• After 15 minutes, flip the chicken pieces over and spoon the glaze over them. Let the chicken cook for a further 10 - 15 minutes. Then remove from the oven and let them cool down.
• Slice the chicken and set aside.
• While the caramelized soy chicken is cooking in the oven, make the ramen base.
• Place two saucepans on the stove.
• As an optional step, you can chop the garlic and ginger. Or you can add them whole or sliced and strain the ramen stock to remove the large pieces of garlic and ginger later.
• In one saucepan (Pot 1), place the stock, ginger, garlic, spring onions, chili (if using), soy sauce and mirin. Stir and cover the pot. Let it come to a boil at medium high - high heat. Then lower the heat to medium and let it simmer for 25 minutes. Taste the base and add more soy sauce if needed.
• While Pot 1 is simmering, add water to the second pot (Pot 2), and bring it to a boil. Add the dried noodles to the boiling water, and cook according to package directions. I prefer cooking the noodles for ONE MINUTE LESS than what's recommended on the package, as the noodles will continue to cook for a bit longer when served with hot broth. The straight ramen noodles I use here take 3 minutes to cook. Drain the noodles and divide into 4 bowls and set aside.
• When the ramen base in Pot 1 has cooked for about 20 - 25 minutes, strain to remove the garlic, ginger, chili and spring onions (or only the spring onions and chili). Add the strained stock back into the pot and add the mushrooms, and let it cook for a further 5 minutes until the mushrooms have softened. The ramen base is now ready.
• Make ramen eggs the day before, according to this recipe.OR make regular soft boiled eggs to top your ramen bowl. (Ramen eggs need at least 2 hours to marinate).
• To make regular soft boiled eggs - bring a pot of water to a boil. Lower 4 large eggs carefully into the water and cook the eggs for 6 - 6 ½ minutes.
• Immediately place the eggs in cool running water or an ice bath for a few minutes. Peel and set aside until ready to serve. This can be done BEFORE you cook the ramen as well.
• Wash the greens, and cut them in half, or into sections if necessary (for Shanghai bok choy).
• Place the greens in a bowl and drizzle a little soy sauce and sesame oil (and garlic) on top. Toss to combine.
• Cover and microwave in 1 minute increments until the greens have softened, but not too wilted. Alternatively, you can heat a non-stick pan with a little oil, and pan fry the greens with soy sauce and garlic for about 2 - 4 minutes.
• Evenly divide the hot stock between the four bowls with ramen noodles.
• Top with the steamed greens, sliced soy chicken, ramen eggs, spring onions, radishes and other toppings you like.

HOMEMADE CHICKEN RAMEN NOODLE BOWLS

Steps:

• Prepare soup according to package directions. Stir in ginger and heat until simmering.
• Divide the soup between 2 wide, shallow bowls. Top each with 1/4 cup each cilantro and carrot, 2 tablespoons scallions and an egg. Finish with Sriracha to taste and sesame seeds.

RAMEN NOODLES AND CHICKEN BOWL

Steps:

• Bring water to boil in large skillet. Break apart Noodles. Add to boiling water along with the broccoli and carrots; stir. Cook 1 min.
• Add Seasoning Packet; stir until dissolved. Stir in chicken. Return to boil, stirring occasionally. Remove from heat.
• Stir in nuts.

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.