Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, homemade chicken and vegetable ramen. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

In a large saucepan, bring water to a boil. Stir in ramen noodles with contents of seasoning packets. Add the vegetables, soy sauce and pepper flakes. Add the onion, garlic, ginger, sesame oil, and soy sauce.

Homemade Chicken and Vegetable Ramen is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Homemade Chicken and Vegetable Ramen is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook homemade chicken and vegetable ramen using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Homemade Chicken and Vegetable Ramen:

1. Make ready 2 tsp Chicken Base (Better than Bullion Brand is best)
2. Get 1 1/2 tbsp Fresh Ginger (grated)
3. Prepare 2 each Chicken Thighs (fat and skin removed)
4. Prepare 8 oz Baby Bok Choy
5. Prepare 1/2 bunch Scallions
6. Make ready 2 tsp Soy Sauce
7. Prepare 2 each Bricks of Ramen Noodles (sauce packets discarded)
8. Get 1 tbsp Vegetable Oil
9. Make ready 5 cup Water
10. Take 2 each Eggs
11. Take 1 Kosher Salt
12. Make ready 1 Fresh Cracked Black Pepper

Add ginger and soy sauce, increase heat to high and bring to a rolling boil. How to Make Chicken and Vegetable Stir-Fry Add the oils to a skillet and cook the diced chicken until mostly cooked through. Then, add in the veggies and bamboo shoots and cover to steam until crisp-tender. After the chicken and veggies are done, add in two packages of cooked ramen noodles.

Instructions to make Homemade Chicken and Vegetable Ramen:

1. In a large stockpot, whisk together chicken base and 5 cups of water. Rinse chicken and pat dry with a paper towel. Cut chicken into bite sized pieces. Rinse bok choy and cut into 1" pieces. Rinse scallions and thinly slice (white and light green parts only) on a bias, discarding dark green tips.
2. Place stockpot with chicken base and water over medium-high heat. Add ginger and soy sauce, increase heat to high and bring to a rolling boil. Reduce heat to medium and simmer for 15 minutes.
3. Add chicken pieces to broth, heat until cooked through…about 5-7 minutes.
4. Add ramen noodles (remember that sauce/seasoning packet should be discarded and not used in this recipe), and separate as they moisten and soften. Cook until barely tender, about 2 minutes. Add bok choy and cook until tender, about 5 mins. Taste and add salt/pepper as needed. Reduce heat to low and simmer while you complete the next step.
5. In a separate non-stick pan, heat 1 tablespoon vegetable oil over medium heat. When oil begins to shimmer, carefully crack eggs into pan. Season with salt and pepper. Cook without moving the eggs until the whites are completely set but yolks are still runny, about 2-3 minutes.
6. Divide noodles and broth evenly from the stockpot into two deep bowls. Top each bowl with a fried egg and garnish with the chopped scallions. Serve hot

Then, add in the veggies and bamboo shoots and cover to steam until crisp-tender. After the chicken and veggies are done, add in two packages of cooked ramen noodles. Heat a large sauté pan over medium-high heat. Season the chicken thighs liberally on both sides with kosher salt and pepper. When the sauté pan is hot, add the butter to the pan to melt.

So that is going to wrap this up with this exceptional food homemade chicken and vegetable ramen recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!