Spicy Ramen

 

One of my kiddos loves ramen and wanted to try our hand at making our own.  We used precooked chicken to make this a 20 minute meal and it turned out great. We made it a bit too spicy our first time so we all agreed to leave the sriracha out next time and let each person add it to their own preferred level. Give it a try!

Spicy Ramen

1 tsp. sesame oil

2 T. butter

4 cloves garlic (minced)

2 tsp. fresh ginger minced (I love the frozen ginger cubes from trader joes)

6 cups chicken stock

4 T. reduced sodium soy sauce

1 T. cooking sherry

1 T. brown sugar

1 cup shredded carrots

2 cups chicken (we used thinly sliced rotisserie chicken)

8 oz. ramen noodles (I bought some at World Market, but you could also use chicken ramen packets and discard the seasoning)

1/2 cup chopped green onion 

6 hard boiled eggs (cut in half)

Sesame seeds (We used Everything but the Bagel seasoning from Trader joes- DELICIOUS!)

sriracha (to taste)

Instructions:

Heat oil and butter in a large stock pot and cook garlic and ginger until fragrant. Add chicken stock, soy sauce, sherry, and brown sugar. Bring to a boil. Add ramen noodles and cook until al dente. Add chicken and shredded carrots and continue cooking until the meat is heated. 

Top with green onion, hard boiled eggs and "Everything but the Bagel" seasoning. Add sriracha to taste and enjoy!