A couple weeks ago some friends invited me out for ramen. Typically I’m not a big ramen eater – in fact, I can’t remember the last time I ate ramen before that – but it was soooooo good that today I found myself with a huge ramen craving!
Instead of ordering take-out, I opted to attempt my own, homemade ramen. For one, it’s fun to experiment with new recipes. But more than that, I really wanted to include broccoli, bok choy, and baby corn (which I somehow managed to forget all about while braving the crowds at my local grocery store . . . note to self, never shop on monday afternoons . . . )
For a first attempt at ramen, it didn’t turn out half bad! It’s not nearly as rich as the restaurant version (probably because I left out the pork belly) but still, it was good enough for me to go back for seconds, so I’ll take it! 😀
This recipe is loaded with greens and lean protein, and when using brown rice noodles, also gluten free whole grains! It’s definitely a yummy and healthy dinner (plus leftovers for lunch the next day) kinda meal!
Healthy Chicken Ramen
(makes 4 servings)
- 1 pound boneless skinless chicken thighs, organic
- 1-2 teaspoons olive oil
- garlic powder, to taste
- salt and pepper, to taste
- 4 eggs, pasture raised
- 1 8oz package pad thai brown rice noodles
- 1 large head broccoli, stems removed
- 3 cloves garlic
- 1 tablespoon coconut oil
- 2 heads baby bok choy
- 4 cups vegetable or chicken broth
- juice of 1 small lime
- 1-2 teaspoon sriracha
- 1-2 teaspoons rice vinegar
- 1-2 teaspoons soy sauce
- onion salt, to taste
- crushed red pepper
- 1 bunch cilantro
- 1 bunch green onions
- raw cashews (optional)
Start by cooking the chicken thighs. I like to brine my chicken (to lock in flavor and moisture) by soaking it in a salt water bath for about 1 hour before draining, seasoning and baking. If you don’t want to take this step, simply drizzle the chicken with olive oil and season with garlic, salt, and pepper. Bake at 350 degrees F for about 20 minutes, or until no longer pink in the middle. While the chicken is cooking, hard boil the eggs by placing them in a medium pot full of water. Cook over medium heat for about 20 minutes, then turn off the heat, remove the eggs from the water, and place them in a bowl of cool water in the fridge until you are ready to peel them. *Disclaimer – this is the method I’ve found that works best for hard boiling eggs, but if you have a different method, go for it! Cook your eggs to your desired doneness.*
While the eggs and chicken are cooking, you can also pre-cook the noodles. Add them to a large pot of boiling water and cook until they just start to soften, as you will be placing them in the broth and they will cook up a bit more there. Drain, rinse with cool water, and set aside until ready to use.
Now it’s time to prep some veggies! Chop (or tear – I find I prefer tearing!) the broccoli into bite sized bits and mince the garlic. Add the coconut oil to a large pot (preferably the one you just cooked the noodles in), over medium heat. Add the garlic and cook for 1-2 minutes before adding the broccoli. While the broccoli and garlic are cooking, trim and slice the bok choy. Add the vegetable broth and bok choy to the pot. Season the soup with lime, sriracha, rice vinegar, soy sauce, onion salt, and crushed red pepper. Add in the chicken and noodles and heat through.
Serve garnished with a hard boiled egg (halved), green onions, cilantro, and cashews, if desired. Enjoy!
**If you like your soup a bit more brothy, I’d recommend using 6 cups of vegetable broth and seasoning with a bit more lime juice, sriracha, rice vinegar, soy sauce, and onion salt. I used only 4 cups because I didn’t want to buy another carton of vegetable broth and have half of it sitting in my fridge! I also don’t mind a little less broth (because really, the veggies, noodles, and protein are my faves) but if you’re a broth lover, do it up!
Know someone who might like this recipe? Why not share it with them! And if you tried this recipe, let me know how you like it! 😀
Stay healthy friends!