Soy Garlic Chicken Instant Ramen Recipes

CREAMY CHICKEN INSTANT RAMEN RECIPE BY TASTY

Creamy Chicken Instant Ramen Recipe by Tasty image

Shop Campbell's® Soup to try this recipe for yourself!

Provided by Campbell's

Categories Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 13

Ingredients

1 boneless, skinless, chicken breast
2 scallions, whole, plus 1, sliced on the bias, divided
3 ½ cups water
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1 clove garlic, grated
¼ cup diced carrot, fresh or frozen
¼ cup edamame, fresh or frozen
¼ cup red bell pepper, fresh or frozen
1 can Campbell's® Cream of Chicken Soup
1 tablespoon soy sauce
4 oz ramen noodle, cooked
1 poached egg

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!

GARLICKY INSTANT RAMEN NOODLE SALAD WITH GRILLED CHICKEN THIGHS

Garlicky Instant Ramen Noodle Salad With Grilled Chicken Thighs image

The perfect summer picnic dish. Once the chicken is grilled and sliced, the noodle salad comes together in less than a minute.

Provided by Leela Punyaratabandhu

Categories Chicken Garlic Cilantro Soy Sauce Pepper Chile Pepper Vinegar Noodle Green Onion/Scallion Lettuce Peanut Lunch Dinner Summer Grill/Barbecue Salad Backyard BBQ Dairy Free Picnic

Yield 4 Servings

Number Of Ingredients 27

Ingredients

Chicken
2½ lb. skinless, boneless chicken thighs
4 large garlic cloves
3 Tbsp. finely chopped cilantro roots or stems
3 Tbsp. oyster sauce
2 Tbsp. soy sauce
1 Tbsp. light brown sugar
2 tsp. fish sauce
2 tsp. freshly ground white or black pepper
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Dressing
2 large red chiles (such as Fresno), thinly sliced
¼ cup apple cider vinegar or distilled white vinegar
2 Tbsp. light brown sugar
2 tsp. fish sauce
Garlic
5 large garlic cloves, finely chopped
¼ cup vegetable oil
Noodles and assembly
5 (3-oz.) packages instant ramen (such as Maruchan), seasoning packets discarded
Vegetable oil (for grill)
Fish sauce and apple cider vinegar (for seasoning)
3 scallions, thinly sliced
4 cups thinly sliced romaine lettuce
½ cup coarsely chopped cilantro
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½ cup chopped unsalted roasted peanuts

Steps:

Chicken
Place chicken in a medium bowl. Process garlic, cilantro roots, oyster sauce, soy sauce, brown sugar, fish sauce, pepper, and salt in a small food processor until smooth. Using a rubber spatula, scrape marinade into bowl with chicken and mix well. Cover and chill at least 4 hours and up to 12 hours.
Dressing
Place chiles, vinegar, brown sugar, and fish sauce in a small glass jar; cover and shake to combine. Do ahead: Dressing can be made 1 day ahead. Store at room temperature.
Garlic
Cook garlic and oil in a small skillet over medium-low heat, stirring often, until garlic begins to turn light brown around the edges, about 2 minutes. Continue to cook, stirring constantly, until garlic is medium brown and crisp, about 1 minute more. Immediately strain oil through a fine-mesh sieve into a small heatproof bowl. Let cool. Do ahead: Garlic can be cooked 1 day ahead. Transfer garlic oil and crispy garlic to separate airtight containers and store at room temperature.
Noodles and Assembly
Cook noodles in a large pot of boiling water according to package directions. Drain and return noodles to pot. Pour in lukewarm water to cover and stir with a wooden spoon or rubber spatula to release as much starch from noodles as possible. Drain and repeat until water is clear. Drain well, shaking off excess moisture. Transfer noodles to a large bowl, pour in garlic oil, and toss to coat.
Prepare a grill for high heat; lightly oil grate. Grill chicken until lightly charred on both sides and an instant read-thermometer inserted into the thickest part registers 165°, 8-10 minutes. Let rest 5 minutes before slicing against the grain.
Add dressing to noodles and toss well to coat. Taste and add more fish sauce and/or vinegar if needed; noodles should be salty and sour with sweetness trailing behind. Add scallions, lettuce, cilantro, salt, half of peanuts, and half of crispy garlic and toss to combine.
Transfer noodles to a platter and arrange chicken on top. Sprinkle crispy garlic and remaining peanuts over. Do ahead: Noodles can be cooked and dressed with oil 6 hours ahead. Store tightly covered at room temperature.

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