Chicken Chop Suey Ramen
Chicken Chop Suey Ramen
Blending Traditional Asian Flavors
Serves: 5-6
Cook Time: 45 minutes
Ingredients
- 3/4 lb chicken thighs, cut into smaller pieces
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/2 yellow onion, diced
- 12 cup carrot, chopped
- 1/3 cup bamboo shoots, chopped
- 1/2 cup wood ear mushrooms, chopped
- 1 bok choy, chopped
- 1 1/2 cup bean sprouts
- 2 tablespoon soy sauce
- 1 pack quail eggs, boiled and peeled
- 1 cup water
- Cornstarch slurry (2 tablespoon cornstarch, 2 tablespoon water)
- 5 pack Sapporo Ichiban Chicken Flavor Ramen
Directions
STEP
In a large pan, heat olive oil and add the chicken. Season with salt, pepper and garlic powder.
STEP
Once the chicken is cooked through, add the onion and carrots.
Cook until the onions are translucent and carrots are tender.
STEP
Add the bamboo shoots and mushrooms. Stir to combine and cook for a few minutes. Combine the bok choy, bean sprouts and soy sauce and continue to cook thoroughly.
STEP
Toss in the quail eggs and mix to combine.
STEP
Pour in both the water and cornstarch slurry. Stir well and set aside.
STEP
In a large pot, bring 10 cups of water to a boil. Add the ramen noodles and cook for ___ minutes.
Add all 5 of the seasoning packs and stir.
STEP
Top with the chicken chop suey mixture and enjoy.
