Last week, we had a stormy, overcast evening which was basically the perfect excuse for some grown-up version of Ramen for dinner. This is adulting at it’s finest! That-Boy-I-Love was very excited for this happiness in a bowl!
- 2 Cloves garlic, minced
- 2 Scallions, thinly sliced
- 1 Thumb Ginger, peeled and minced
- 4 oz Mushrooms (I used button, baby bella would be good) thinly sliced
- 1 TBSP Sesame Seeds
- 1 TBSP Sesame Oil
- 1tsp Chili Flaes
- 6 oz Ramen Noodles
- 1 TBSP Pork Stock Concentrate
- 1 TBSP Chicken Stock Concentrate
- 2 TBSP Soy Sauce
- 2 Chicken Cutlets
- 5 oz Fresh Spinach
- 1/4 cup Crispy Fried Onions (optional but +100!)
Bring a large pot of salted water to boil. In small sauce pan, combine sesame seeds, half of the garlic, .5 TBSP sesame oil, a drizzle of vegetable oil, a big pinch of salt, and chili flakes. Heat over low heat.
When water is boiling, add ramen noodles, cook stirring for 2 minutes. Drain and toss noodles with a drizzle of vegetable oil to keep them from sticking.
Heat a drizzle of vegetable oil in the pot you used for the noodles over medium-high heat. Add scallion whites, ginger, and remaining garlic. Cook, stirring, for 30 seconds.
Stir in 3.5 cups of water, pork stock concentrate, chicken stock concentrate, and soy sauce. Bring to a boil, then cover and reduce the heat to low. Let it simmer until you are ready to serve.
While the broth simmers, pat chicken dry with paper towels and season with salt.
Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through 4-5 minutes peer side. Drizzle chicken with .5TBSP sesame oil and turn the chicken in it a few times to coat it. Rest chicken on cutting board.
Add mushrooms and a pinch of salt to pan used for chicken over medium-high heat. Cook until browned and soft 3-5 minutes. Transfer mushrooms to plate. Add a drizzle of vegetable oil to the pan and add spinach. Cook until wilted 2-3 minutes. Season with salt.
Divide the ramen noodles between large soup bowls. Pour broth over noodles and stir in as much of the chili garlic oil as you want. Top each bowl with sliced chicken, mushrooms, spinach, and scallion greens. Sprinkle with crispy onions.
Happiness in a bowl!