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'!
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.
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.
While the chicken is cooking, shred the carrots on the large side of a grater.
Thinly slice the cabbage and put into a storage container with the carrots.
Thinly slice the 4 scallions, separating the whites and the greens.
If your mushrooms are not already sliced, slice those as well and store with the cabbage and carrots.
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.
Store all prepped food in the fridge until ready to cook.
When you are ready to cook your meal, take your 'kit' out of the fridge.
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.
Add the broth with the Chicken and simmer for 10 minutes.
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.
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!