Ingredients
🥄 4 cups Chicken Broth (or vegetable broth for vegetarian option)
🥄 3 tablespoons Sesame Oil (or olive oil as substitute)
🥄 4 cloves Minced Garlic (fresh garlic is ideal)
🥄 2 tablespoons Chili Paste (adjust quantity based on spice preference)
🥄 3 tablespoons Soy Sauce (or tamari for gluten-free)
🥄 8 ounces Ramen Noodles (or udon/soba noodles with adjusted cooking times)
🥄 1 pound Chicken Breasts (or tofu/tempeh for vegetarian option)
🥄 2 scallions Chopped Scallions (or chives/cilantro)
🥄 2 pieces Soft-Boiled Eggs (optional for extra creaminess)
Instructions
👨🍳 Heat sesame oil in a large pan over medium heat.
👨🍳 Add minced garlic and chili paste, stirring for 30 seconds until fragrant.
👨🍳 Cook chicken breasts in broth for 10-12 minutes until fully cooked through, then shred.
👨🍳 Reduce heat and stir in soy sauce and half the creamed garlic mixture.
👨🍳 Add noodles and toss to coat evenly.
👨🍳 Top with chopped scallions, soft-boiled eggs, and extra chili paste.
👨🍳 Serve immediately with lime wedge on the side.
Notes
For vegetarian option, substitute chicken with tofu or tempeh. Leftovers store up to 3 days in fridge. Reheat gently on stovetop to preserve texture.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Cuisine: Asian
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15