Chicken Ramen Noodle Pot Pie Recipe 435

CHICKEN VEGETABLE RAMEN NOODLES

Steps:

• Mix Sauce.
• Heat oil in a large skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
• Add chicken and cook just until the outside mostly changes from pink to white.
• Add Sauce and cook for 1 minute until chicken is quite caramelised.
• Add carrot and capsicum, cook for 1 minute (chicken should now be nicely caramelised, see video).
• Push chicken and veg to the side to make enough space for the noodles. Add water, place noodles in water.
• When the water starts simmering on the edges, leave noodles for 45 seconds then turn.
• Leave for 30 seconds, then untangle the noodles, then toss through the chicken and veg.
• Add cabbage, toss for 1 minute until sauce reduces to coat the noodles and the noodles are cooked. (Note 6)
• Serve immediately, garnished with green onions.

CHICKEN RAMEN BOWL

Steps:

• Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
• While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
• Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
• Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.

CHICKEN-RAMEN NOODLE POT PIE

Steps:

• Cook the ramen noodles according to package directions. Drain and cut into 1- to 2-inch pieces.
• Roll out the pie crusts to a thickness of 1/4 inch. Using an 8-ounce ramekin as a guide, cut out 4 circles with an extra 1-inch border of crust all around.
• Preheat the oven to 425 degrees F.
• Bring the chicken stock to a boil in a medium saucepan. Blanch the carrots, peas and leeks separately in the broth until tender and set aside. Reserve the broth.
• Melt the butter over a medium flame in a saucepan. Add the flour and cook until it begins to smell toasted, 1 to 2 minutes. Add the milk and cream, and whisk until incorporated and smooth. Add the reserved chicken stock and bring to a simmer; season with salt and pepper. Cook the mixture until thickened, and then add the chicken, peas, carrots, leeks, noodles and chives.
• Divide this mixture among four 8-ounce ramekins, top with the crusts, fold the borders over the sides and cut vents in the tops. Brush with the beaten egg and season with salt.
• Bake until the pastry is golden and bubbly, 15 to 20 minutes. Allow to cool slightly before serving.

QUICK CHICKEN RAMEN NOODLE STIR FRY

Steps:

• In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well. In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar and Sriracha. Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4-6 minutes; set aside. Stir in broccoli, onion, bell pepper and mushrooms until tender, about 4-5 minutes. Stir in garlic and ginger until fragrant, about 1 minute. Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet. Stir in ramen noodles and chicken until heated through and evenly coated in sauce, about 1-2 minutes. Serve immediately, garnished with green onions and sesame seeds, if desired.

CHICKEN RAMEN NOODLE DUMP DINNER

Steps:

• Preheat the oven to 400 degrees F.
• Put the ramen squares in a single layer covering the bottom of a 13-by-9-inch baking dish. Whisk together the cream cheese, milk and the 1 reserved flavor packet from the ramen in a medium bowl. Pour the mixture over the ramen. Scatter the chicken over the sauce and noodles and then scatter the broccoli. Sprinkle with Cheddar, making sure to distribute it evenly across the whole casserole.
• Bake until the noodles are cooked through, the cream sauce is bubbly and the cheese melts, 30 to 35 minutes.

SIMPLE HOMEMADE CHICKEN RAMEN

Steps:

• Preheat the oven to 375℉. Season the chicken generously with salt and pepper.
• Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden.
• Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate, and cover with foil until ready to serve.
• Heat the oil in a large pot over medium heat until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute.
• Add the stock, cover, and bring to a boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
• Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yolk) or 8 minutes (for a soft, but set-up yolk).
• Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
• Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water.
• Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño, and the soft boiled egg. Serve immediately. Enjoy!!