Chicken Ramen Noodle Bowl Dinner

Jump to Recipe

Rockin’ Ramen Noodles with Chicken have flavorful broth, hearty chicken, crunchy veggies, creamy egg, sesame seeds & scallions.  Gluten-Free too!

This Ramen Noodle Bowl Dinner is the-perfect-dish…tons of noodles, flavorful broth, chunks of hearty chicken, crunchy veggies, creamy soft boiled egg, sesame seeds and scallions to give a fresh bite.  The broth is super flavorful with scallions, garlic, ginger, sesame oil, soy sauce, and chicken broth. Is your mouth watering yet?

Rockin’ Ramen Noodles with Chicken have flavorful broth, hearty chicken, crunchy veggies, creamy egg, sesame seeds & scallions.  Gluten-Free too!

When I started eating gluten free in 2014, I said goodbye to my beloved Ramen. At that time, I was working in NYC at what seemed like the height of the Ramen noodle bowl explosion. It was sad, but I made peace with the loss and moved on. However, I am thrilled to report that I have found these amazing Gluten Free Ramen noodles from Lotus Foods!! Woo hoo! The world is right again 🙂  I like these because they don’t get too mushy as long as you cook them separate from the soup.

BOWLS FOR FAMILY DINNER!

‘Bowl Dinners’ are dinners where each family member can build their own perfect bowl by selecting the ingredients they love.  They are fun and can help get your picky eaters to try new things because they are the ones in control!

I do this with Taco Bowls, Rice Bowls, Salad Bowls, Pasta Bowls, and more!  Here are some of my favorite Bowls to try out:

PREP-AHEAD STEPS FOR YOUR RAMEN NOODLE BOWL

We are all extremely busy and making dinner during the week can be overwhelming. So, here are the prep steps you can do the day(s) in advance and store in the fridge…(See the full recipe below for more details)

Make the Chicken and Chicken Broth base.  Cool and shred the chicken, then add back to the broth and store in a storage container.

Rockin’ Ramen Noodles with Chicken have flavorful broth, hearty chicken, crunchy veggies, creamy egg, sesame seeds & scallions.  Gluten-Free too!

Shred the carrots and place in storage container.

Thinly slice the cabbage and place container with carrots.

Rockin’ Ramen Noodles with Chicken have flavorful broth, hearty chicken, crunchy veggies, creamy egg, sesame seeds & scallions.  Gluten-Free too!

Thinly slice the scallions, separating whites from greens and place in storage containers.

Rockin’ Ramen Noodles with Chicken have flavorful broth, hearty chicken, crunchy veggies, creamy egg, sesame seeds & scallions.  Gluten-Free too!

Mince the Garlic and Ginger and place half in with scallion whites and half in with cabbage.

Place the broth with chicken, shredded carrots, sliced cabbage, scallions separated, plus the pre-sliced mushrooms, 3-4 eggs, black sesame seeds, bottles of sesame oil and soy sauce all on a sheet pan or in a large bowl to keep together as your RAMEN NOODLE with CHICKEN KIT!

COOK YOUR RAMEN NOODLE BOWL

On the night you are ready to cook, pull your KIT out from the fridge.

First, you will finish your broth with Chicken by adding scallion, ginger, garlic, soy sauce, and sesame oil.

Boil the eggs to your desired yolk consistency, 5-7 minutes.

For the veggies, preheat a large skillet or wok. Add 1 tsp oil then add the sliced cabbage, carrots, and mushrooms along with the ginger, garlic, sesame oil, soy sauce, and sesame seeds.  Stir to combine and let the veggies sear.  After 2 minutes, stir again and let cook for 4 minutes until just starting to wilt, but still crunchy.

Last, add the ramen noodles to the soup and cook for about 5 minutes, just until softened.

Serve by adding Noodles to the bottom of the bowls, then add broth and chicken. Next, top with cabbage, carrots, mushrooms, half an egg, sprinkle of sesame seeds and scallion greens. ENJOY!

Rockin’ Ramen Noodles with Chicken have flavorful broth, hearty chicken, crunchy veggies, creamy egg, sesame seeds & scallions.  Gluten-Free too!

Rockin' Ramen Noodle Bowl with Chicken

Rockin' Ramen Noodles with Chicken are THE. PERFECT. DISH...tons of noodles, flavorful broth, chunks of hearty chicken, crunchy veggies, creamy soft boiled egg, sesame seeds and scallions to give a fresh bite.  The broth is super flavorful with scallions, garlic, ginger, sesame oil, soy sauce, and chicken broth. Is your mouth watering yet?  Why is this recipe Rockin'?  Well, if all of that wasn't enough, they are also Gluten-Free!  Rockin'!

Course Main Course
Cuisine Asian, Japanese
Prep Time 20 minutes
Cook Time 20 minutes
Cool Chicken 15 minutes
Total Time 40 minutes
Servings 4 servings
Calories 363 kcal
Author Carrie Tyler

Ingredients

Cook Chicken and Make Broth

  • 5 cups water
  • 2 Chicken Breasts, approx. 6-8oz each
  • 3 cubes Chicken Bouillon, or 1 Tbls Chicken Base
  • 2 tsp Soy Sauce
  • 1/2 tsp Fresh Ground Pepper

Veggies - Carrots, Cabbage, Mushrooms

  • 3 cups Cabbage, shredded approximately 1/2 head of cabbage
  • 2 cups Carrots, shredded
  • 8 oz Mushrooms, pre-sliced
  • 1/2 tsp Coconut Oil or spray to coat
  • 1 tsp Ginger, minced
  • 1 clove Garlic, minced
  • 4 Tbls Soy Sauce
  • 1/2 tsp Sesame Oil
  • 1 tsp Black Sesame Seeds

Soup

  • 4 Scallions
  • 1 clove Garlic, minced
  • 1 tsp Fresh Ginger, minced
  • 1 Tbls Soy Sauce
  • 1/2 tsp Sesame Oil
  • 1/2 tsp Coconut Oil or spray to coat

Other

  • 1 Tbls Black Sesame Seeds you can use white too
  • 10 oz Ramen Noodles, Dry
  • 2 Eggs

Instructions

Prep Ahead

  1. Chicken and Broth: Into a Medium pot, add the water, Bouillon or Base, Soy sauce, ground pepper.  Bring to a boil.  Then add in 2 Chicken breasts and push down to ensure they are completely covered.  Bring back to a soft boil and cook for 10 minutes or until cooked through to 165 degrees internal temp.  Turn off heat.  Remove chicken and let cool - enough to be able to shred the meat.  You can let it cool overnight and shred it later.  

  2. Once the chicken is cooled, shred it into bite-size pieces with fingers or a fork.  Add the chicken back to the broth and place the chicken and broth in a storage container and store in the fridge.

    Rockin’ Ramen Noodles with Chicken have flavorful broth, hearty chicken, crunchy veggies, creamy egg, sesame seeds & scallions.  Gluten-Free too!
  3. While the chicken is cooking, shred the carrots on the large side of a grater.

  4. Thinly slice the cabbage and put into a storage container with the carrots. 

    Rockin’ Ramen Noodles with Chicken have flavorful broth, hearty chicken, crunchy veggies, creamy egg, sesame seeds & scallions.  Gluten-Free too!
  5. Thinly slice the 4 scallions, separating the whites and the greens. 

    Rockin’ Ramen Noodles with Chicken have flavorful broth, hearty chicken, crunchy veggies, creamy egg, sesame seeds & scallions.  Gluten-Free too!
  6. If your mushrooms are not already sliced, slice those as well and store with the cabbage and carrots.

  7. Mince 2 Cloves of garlic and 3 tsp of ginger. Place half the garlic and ginger with the Scallion WHITES and half with the cabbage, carrots, mushrooms.

  8. Store all prepped food in the fridge until ready to cook.

Cook the meal

  1. When you are ready to cook your meal, take your 'kit' out of the fridge.

  2. For the Soup, preheat a large soup pot. To the preheated pot, add the oil, scallion whites, ginger, and garlic.  Stir and saute for 1-2 minutes, making sure it doesn't burn.

    Rockin’ Ramen Noodles with Chicken have flavorful broth, hearty chicken, crunchy veggies, creamy egg, sesame seeds & scallions.  Gluten-Free too!
  3. Add the broth with the Chicken and simmer for 10 minutes.

  4. For Soft boiled eggs, fill a medium pot with water and bring to a boil over medium-high heat.  Reduce heat to a simmer and then carefully lower eggs into water one at a time using a slotted spoon.  Cook 5-7 minutes, with 5 leaving yolk runny and 7 being firm.  Transfer eggs to a bowl of cold water and chill while you prepare the rest of the meal. Peel when they are cool enough to touch.

  5. For the veggies, preheat a large skillet or wok. Add 1 tsp oil then add the sliced cabbage, carrots, and mushrooms along with the ginger, garlic, sesame oil, soy sauce, and sesame seeds.  Stir to combine and let the veggies sear.  After 2 minutes, stir again and let cook for 4 minutes until just starting to wilt, but still crunchy. 

    Rockin’ Ramen Noodles with Chicken have flavorful broth, hearty chicken, crunchy veggies, creamy egg, sesame seeds & scallions.  Gluten-Free too!
  6. Last, add the ramen noodles to the soup and cook for about 5 minutes, just until softened.

  7. Serve by adding Noodles to the bottom of the bowls, then add broth and chicken.  Next, top with cabbage, carrots, mushrooms, half an egg, sprinkle of sesame seeds and scallion greens.  ENJOY!

Turkey Moroccan Meatballs Stuffed Pitas with Hummus

Jump to Recipe
Moroccan Meatball Stuffed Pitas are filled with homemade hummus, moist turkey meatballs made with warm Moroccan spices like ginger, turmeric, and coriander, and then topped with creamy, fresh and bright lemon yogurt sauce.

Hello, Beautiful!  Yep, these are some beautiful – and irresistible I might add – Moroccan Meatballs Stuffed Pitas!  They are filled with homemade hummus, moist turkey meatballs made with warm Moroccan spices like ginger, turmeric, and coriander, and then topped with creamy, fresh and bright lemon yogurt sauce.  Moroccan Meatball Stuffed Pitas are incredibly easy to make, fun to stuff, and so delicious to eat.

The truth is, I haven’t made many Moroccan dishes, but one of the easiest ways to change up a dinner rut is to add new and different flavors.  Making meatballs from ground turkey instead of beef and adding new and different spices does just that!

So, what led me to Morocco you ask?  Well, I’ve been a little bit obsessed with ginger.  But when cooking with it, always find myself making some type of ginger stir fry.   So I really wanted to find a new way to use it, a new cuisine other than Asian.  Moroccan cuisine is known for its warm spices, one of which is ginger!  And the rest, as they say, is history…or in this case, MEATBALLS!

Oh, and in case I have intrigued you with ginger stir fry, check out these amazing recipes!

Moroccan Meatball Stuffed Pitas on a plate. They are filled with homemade hummus, moist turkey meatballs made with warm Moroccan spices like ginger, turmeric, and coriander, and then topped with creamy, fresh and bright lemon yogurt sauce.

PREP AHEAD FOR YOUR MOROCCAN MEATBALLS PITAS

While there are a few delicious components to these beautiful stuffed pitas, it all starts with the turkey meatballs.  The spices that give them that warm Moroccan flare are garlic, ginger, turmeric, coriander, and cayenne.

To ensure that all of these spices are evenly distributed into every single meatball, I like to first mix them with the egg to create the wet mixture.

Then, I mix them into the ground turkey with the parsley and bread crumbs.

Next, roll into small 1 inch meatballs.  You should get about 26 meatballs, so with 3-4 meatballs per pita, you get 7-8 half pitas stuffed!  Perfect for a family of 4-5 people.

Next comes the homemade Hummus!  This hummus is so simple and just lets the chickpeas do their job – taste amazing!  For this recipe, put the clove of garlic, the olive oil, and water into a food processor until smooth.  Then add the drained chickpeas and blend until smooth.  That’s it!

The yogurt sauce is equally as easy to make!  Just lemon zest, a little lemon juice, parsley, salt, and pepper.

COOK & ASSEMBLE YOUR MOROCCAN MEATBALL PITAS

First, cook them under the broiler for 5-6 minutes until they start to brown on top.

Then move them down to center rack and turn the oven to 375 to bake for 15 minutes.  They should be golden brown from the turmeric and other spices when done.

Next, warm up the pitas in the oven and start filling.  First fill with the hummus, add 3-4 meatballs, top with the lemon yogurt sauce, garnish with parsley and ENJOY!

 

Moroccan Meatball Stuffed Pitas

Moroccan Meatball Stuffed Pitas are filled with homemade hummus, moist turkey meatballs made with warm Moroccan spices like ginger, turmeric, and coriander, and then topped with creamy, fresh and bright lemon yogurt sauce.  Easy, Fun, Delicious, and Good for You!

Course Main Course
Cuisine Moroccan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 465 kcal
Author Carrie Tyler

Ingredients

Moroccan Turkey Meatballs

  • 1 lb White Meat Ground Turkey, free range, raised without antibiotics
  • 3/4 cup breadcrumbs
  • 1 Egg
  • 2 cloves Garlic
  • 3 tsp Ginger, minced
  • 1 tsp Turmeric
  • 1 tsp Ground Coriander
  • 1/2 tsp Ground Cayenne Pepper
  • 2 Tbls Parsley, finely chopped
  • 1/2 tsp Salt
  • 1/2 tsp Fresh Ground Pepper
  • 1 tsp Extra Virgin Olive Oil

Hummus

  • 1 can Chickpeas
  • 1 Tbls Extra Virgin Olive Oil
  • 1 clove Garlic
  • 1/4 cup water

Lemon Yogurt Sauce

  • 5 oz Plain Greek Yogurt
  • 1 Lemon
  • 1 tsp Parsley, finely chopped
  • 1/4 tsp Salt
  • Fresh Ground Pepper, to taste

Other

  • 4 Pita Breads, cut in half
  • 2 Tbls Parsley, chopped for garnish

Instructions

Prep-Ahead: Ingredients

  1. Mince 2 cloves garlic.

  2. Peel and mince about 1 inch piece of ginger to get 2 tsp.  

  3. Chop 5 tbls parsley...2 tbls for the meatballs, 1 tbls for the lemon yogurt sauce, 2 for garnish.

Prep-Ahead: Meatballs

  1. To a small mixing bowl, add 1 egg, the 2 cloves minced garlic, 2 tsp minced ginger, 1/2 tsp Turmeric, 1 tsp Ground Coriander, 1/2 tsp Cayenne Pepper, 1/2 tsp salt, 1/2 fresh ground pepper.  Mix together thoroughly with a fork.

  2. To a large mixing bowl, add the Ground Turkey, the egg and spice mixture, the 2 Tbls chopped parsley, and the 3/4 cup bread crumbs.  Using your hands or a large fork, mix to thoroughly combine.

  3. Make small meatballs that are about an inch in diameter.  Recipe makes approximately 26 meatballs.  At this point, you can store them in the fridge, freeze them or cook them.

Prep-Ahead: Hummus and Yogurt Sauce

  1. To a food processor, add 1 clove garlic, 1 tbls extra virgin olive oil, 1/4 tsp fresh ground pepper, and 1/4 cup water. Blend until smooth.  Rinse and drain 1 can of chickpeas.  Add them to the food processor and blend until smooth.

  2. Zest the entire lemon, then quarter.  To a small bowl, add the yogurt, the lemon zest and the juice from 1 quarter of the lemon.  Add 1 tsp chopped parsley.  Mix and then add salt and fresh ground pepper to taste.

Cook and Assemble

  1. Preheat oven to 375 degrees F.  Drizzle a tsp of olive oil on a large sheet pan and rub it around to coat the bottom.

  2. Turn the oven setting to broil and place the turkey meatballs under the broiler for 5-6 minutes or just until starting to brown.

  3. Then move down to center rack and turn oven setting back to Bake at 375 degrees.  Bake for 15 minutes until internal temp reaches 165.

  4. Wrap pitas in aluminum and put in the oven to warm for the last 10 minutes of the meatball cooking time to warm through.

  5. Open the Pita Pocket, add the hummus, then the meatballs, top with yogurt sauce and parsley, and Enjoy!