Homemade Chicken Ramen
By Amanda Scali

A delicious weeknight feed for the whole family. And who can pass up a delicious bowl of steaming Ramen?
 
Fresh ramen is packed full of protein, so it really will leave you feeling full and satisfied after a long day.
 
The broth, the meat included in the ramen, and the traditional egg noodles all contribute to the satisfying protein content.
 
If you feel like a meat-free day, try adding some tofu instead of chicken.
 
Enjoy!
 
 
What you’ll need:
 
1 Tablespoon Oil
1 Medium Onion finely diced
6 Garlic Cloves finely diced
1 Tablespoon Fresh Ginger diced
6 cups Chicken Broth or Stock
1 Tablespoon Chili Garlic Sauce
1/4 cup Soy Sauce
1-2 cups Bok Choy Asian Cabbage, finely chopped
2 1/2 cups Shredded Chicken from a rotisserie chicken or poached chicken
1 packet of Ramen or Udon Noodles, cooked according to pkg. instructions
 
Optional:
Green Onions garnish
Sliced Mushrooms add last minute of cooking
Sriracha
Cilantro garnish
Boiled Egg
 
Method:
 
Heat a heavy-bottomed stockpot over medium-high heat. Add oil and onions and let cook for 5-6 minutes, or until onions begin to soften. Stir in garlic and ginger. Cook for only 1 minute longer.
 
Add chicken broth. Stir in chilli garlic sauce and soy sauce.
 
Let simmer for at least 20 minutes on medium-low heat.
 
While simmering, prepare noodles according to package instructions.
 
Stir in bok choy and chicken. Season to taste.
 
To serve, place cooked noodles on the bottom of the bowl. Ladle in chicken ramen over noodles. Garnish with green onions, cilantro, and any other favourite toppings.