You can’t go wrong with Ramen! But put down that pre-packaged garbage and try this out. This recipe will take you less time than whipping up that overly salty freeze-dried package of MSG. Tastes a heck of a lot better, and allows you to regulate that sodium intake.
Homemade Chicken Ramen
- 1 tsp coconut oil
- 2 small shallots, halved and thinly sliced into half moons
- 2 cloves garlic, thinly sliced
- 1 Tbsp all natural peanut butter
- 2 Tbsp low sodium soy sauce
- 1 tsp garlic chili paste – or your favourite hot sauce
- 1/2 tsp toasted sesame oil**
- 2 – 3 cups low sodium chicken broth – start with 2 and add more should it be too concentrated
- 1 cup roasted / cooked chicken – cut into bite size pieces
- 1 cup fresh Ramen noodles (or use the prepacked noodles – just toss away the flavour packet!)
- Radishes, thinly sliced – for garnish
- Cilantro leaves – for garnish
- Hard-boiled egg – for garnish
- Green onions – for garnish
In a soup pot, heat coconut oil on medium heat. Sauté the shallots and garlic, until translucent and fragrant – approximately 3 – 5 minutes. Add in peanut butter, soy sauce, chili paste, and sesame oil. Stir to combine – this will toast the peanut butter a bit, which will deepen it’s nuttiness. Add in chicken broth, a cup at a time, using a whisk to ensure no lumps. Bring the broth to a boil, and add in the chicken and noodles. Cook until noodles are ready.
Serve hot with some radishes, cilantro, green onions and a hard boiled egg on top.
This is one of the best reasons to always have stock, broth or bouillon cubes on hand. And did you know, there is actually a difference between all three? But we’ll get into that later. When it’s not a Monday. And I’m not recovering from being sick. 🙂
**Remember to keep your sesame oil in the fridge after opening it. It can become rancid quite quickly if kept at room temperature.