This turns a packet of ramen into a meal for two with some pretty simple ingredients. Want to make it spicy? Add a dash of sambal or sriracha. Don’t like eggs? Simply omit. You can also make this exact recipe subbing the same amount of lean beef and the beef ramen packet. I have also made this with just vegetables and the vegetable ramen with great results. It can be a great excuse to use that leftover celery or onions in the bottom of your fridge crisper drawer…
| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 2 servings |
Ingredients
- 2 large eggs
- 1 tablespoon low-sodium soy sauce, plus more for drizzling
- 1 tablespoon neutral oil, such as canola oil
- 1 medium carrot, cut into “ribbons” with a peeler
- 4 scallions, minced, green and white parts
- Kosher salt and freshly ground black pepper
- 1 tablespoon freshly grated ginger
- Two 3- to 4-ounce boneless, skinless chicken breasts
- 2 packages chicken-flavored instant ramen with seasoning packets
- 1 tablespoon rice wine vinegar
Instructions
- Cook the eggs: Gently place the eggs in a medium pot and cover them with cold water. Bring the water to a rolling boil over high heat. When the water boils, remove the pot from the heat, cover and let the eggs “stand” for 10 minutes. Gently pour off the hot water and run cool water over the eggs to stop them from cooking further. Peel the eggs. If necessary, rinse quickly under cool water to remove any small shell bits and dry them off thoroughly. Cut them in half lengthwise and place them, yolk side-down on a plate with the soy sauce so they marinate for 10 minutes.
- Sauté the vegetables: In a medium sauté pan, heat the oil until it begins to smoke lightly. Cut the carrot ribbons into 2-inch pieces. Add the carrots and scallions with a pinch of salt. Cook for 2 minutes to wilt slightly. Stir in the ginger during the last minute of cooking. Remove from the heat and allow to cool slightly.
- Make the broth and chicken: Season the chicken breast with salt and pepper. In a large saucepan, heat 4 cups water and add the seasoning packets. Bring to a simmer over medium heat and add the chicken breasts. Poach the chicken gently over medium-low heat until opaque, cooked through and 165 degrees F in the thickest part of the meat, 8 to 10 minutes. Remove the meat and transfer to a cutting board.
- Finish: Add the noodles and vegetables to the broth. Cook until the noodles come apart, a couple of minutes. Slice the chicken into thin slices and divide between the bottoms of two serving bowls. Drizzle the chicken with some soy sauce. Add the scallion mixture and rice vinegar to the noodles and broth in the saucepan and stir to combine. Divide the noodles, vegetables and broth between the bowls and serve with the eggs on top.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 658 |
| Total Fat | 30 g |
| Saturated Fat | 10 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 39 g |
| Cholesterol | 258 mg |
| Sodium | 1978 mg |
Reviews
I made this about 4-6 months ago. Followed the recipe completely. It was much better than just the basic ramen and the family really liked it. I looked up the recipe again today in order to make poached chicken for a different recipe. While on, I decided to submit this review.
Using the same cooking method using “Better than Bullion”.
Using the same cooking method using “Better than Bullion”.
Love this! Worked out well!
Thank you Alex!
Thank you Alex!
I followed the recipe but used one cup water and one cup chicken broth. It was so amazingly flavorful. This time, instead of chicken I used seasoned leftover taco meat. So versatile and I will definitely have to make this once a week.
Also works with shrimp ramen and some “Oh my gosh I have some shrimp in my freezer.”
Just really good. And I love an excuse to eat ramen. I will not add any salt next time. I think there will be enough in the seasoning packet and the dash of soy at the end. And probably add more veggies and ginger.
So good!
Mmmm…I accidentally only purchased one ramen packet so I used 2 c chicken broth instead of the second ramen. Added more vegs in an attempt to use up what was in our fridge, (mushrooms and spinach). Found it to be very tasty and more than two of us could finish. Enjoyed the flavors of the rice wine vinegar and ginger.
I can see why most people substituted ingredients. Usually like her recipes, this was terrible. Four c of water is too much, i simmered chix and got scum on top from chicken ( as with soups), don’t salt the chicken cause so much salt in flavor packet. I suggest not putting veggies in noodles, just top the noodles once in the bowl. Sorry, her recipes are usually great, not this one. Hey Alex don’t use this when competing on Alex vs America.
Found gluten free ramen packets, since my daughter is unable to eat gluten. We used coconut aminos instead of soy, but followed the recipe otherwise, and the whole family loved it. It was very comforting!
loved it . I used broccoli and mushrooms for another meal with the poached chicken