6 The best Homemade Chicken and Vegetable Ramen tasty & perfect

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Discard the spice packet and use the plain noodles to make this soup. Use a package of ramen noodle soup to make this chicken and vegetable stir-fry dish. Use a package of ramen noodle soup to make this chicken and vegetable stir-fry dish.

Provide Chicken Base (Better than Bullion Brand is best).
Prepare Fresh Ginger (grated).
You need to prepare Chicken Thighs (fat and skin removed).
Provide Baby Bok Choy.
Provide Scallions.
Prepare Soy Sauce.
You need Bricks of Ramen Noodles (sauce packets discarded).
Provide Vegetable Oil.
Prepare Water.
You need Eggs.
You need to prepare Kosher Salt.
Provide Fresh Cracked Black Pepper.

Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you ought to add salt, however it is a good rule of thumb to add a minimum of a pinch or 2 when you begin cooking and again at the very end. Your palate are the final guide here, so taste often.

In a large stockpot, whisk together chicken base and 5 cups of water. Rinse chicken and pat dry with a paper towel. Cut chicken into bite sized pieces. Rinse bok choy and cut into 1" pieces. Rinse scallions and thinly slice (white and light green parts only) on a bias, discarding dark green tips..
Place stockpot with chicken base and water over medium-high heat. Add ginger and soy sauce, increase heat to high and bring to a rolling boil. Reduce heat to medium and simmer for 15 minutes..
Add chicken pieces to broth, heat until cooked through...about 5-7 minutes..
Add ramen noodles (remember that sauce/seasoning packet should be discarded and not used in this recipe), and separate as they moisten and soften. Cook until barely tender, about 2 minutes. Add bok choy and cook until tender, about 5 mins. Taste and add salt/pepper as needed. Reduce heat to low and simmer while you complete the next step..
In a separate non-stick pan, heat 1 tablespoon vegetable oil over medium heat. When oil begins to shimmer, carefully crack eggs into pan. Season with salt and pepper. Cook without moving the eggs until the whites are completely set but yolks are still runny, about 2-3 minutes..
Divide noodles and broth evenly from the stockpot into two deep bowls. Top each bowl with a fried egg and garnish with the chopped scallions. Serve hot.

Stir in ramen noodles with contents of seasoning packets. Add the vegetables, soy sauce and pepper flakes. This is a basic recipe that can be used with; beef, pork, chicken, and seafood!!!!! Used frozen Stir Fry vegetables and Shrimp. Heat a Dutch oven over medium-high heat.

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