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Tuesday, October 22

Easy Asian Chicken Noodle Soup (a.k.a. Homemade Ramen)

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Today I have a super fast and easy dinner recipe for you that is also delicious and healthy. That’s the best kind of recipe, right?

easy asian chicken noodle soup aka homemade ramen | from @janemaynard at thisweekfordinner.com

But first, a confession. I love ramen noodle packs. You know, the 89-cent packages of ramen noodles paired with the sodium-rich broth that is oh-so-good. But…but. The sodium. Ah, the sodium. I haven’t bought ramen in years and years because of that darn sodium. Happily, today’s recipe will let us have our ramen and eat it, too!

easy asian chicken noodle soup aka homemade ramen | from @janemaynard at thisweekfordinner.com

You will need to buy one of those cheap-o packages of ramen for this recipe, but you’re going to throw the flavor packet in the trash where it belongs. Instead, we’ll use healthy, natural ingredients and just a bit of salt to create a yummy meal that’s perfect for kids, adults and college-kids alike!

This recipe is fast to prepare and should be eaten immediately, so plan accordingly!

easy asian chicken noodle soup aka homemade ramen | from @janemaynard at thisweekfordinner.com

Easy Asian Chicken Noodle Soup (a.k.a. Homemade Ramen)
 
Adapted from a recipe in America’s Test Kitchen Quick Family Cookbook
Author:
Recipe type: Main Dish, Soup, Poultry
Cuisine: Asian
Ingredients
  • ½ tablespoon vegetable oil
  • ½ pound boneless, skinless chicken breasts, cooked and shredded*
  • 2 green onions, sliced thin with greens separated from whites
  • ¼ teaspoon ground ginger
  • 1 garlic clove, minced (I use my garlic press)
  • 3½ cups low-sodium chicken broth
  • 1 tablespoon soy sauce, plus extra as needed
  • 1 3-ounce package ramen noodles, flavor packet discarded
  • 1½ cups shredded coleslaw mix (I used a coleslaw mix made only with green cabbage)
  • 1½ cups fresh baby spinach, roughly chopped
  • ½ tablespoon sesame oil, plus extra as needed
  • salt and pepper
Instructions
  1. Heat vegetable oil in a large pot over medium heat. Add chopped white green onions (reserving the greens for later), ginger and garlic and cook for about 1 minute. Stir in chicken broth and soy sauce and bring to a simmer (you’ll want to turn the heat up to get it boiling gently, then reduce the heat to medium or so to maintain the simmer). Stir in ramen noodles and coleslaw and cook for 4 minutes. Add chicken and spinach and cook for 1 minute. Stir in the rest of the green onions and sesame oil. Mix together, taste, then add salt, pepper, soy sauce and sesame oil to taste. Serve immediately. Serves ~4.
  2. *Cook the chicken however is easiest for you – grill, sauté, boil, whatever!

 

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9 Comments »

  1. 1
    Shaina

    Delicious. I, too, harbor a love for those terrible little ramen packs. I love your healthy take on a college meal favorite.

  2. 2
    emily

    my kids love those…gotta try this. perfect for chilly autumn nights when we have too many after-school activities.

  3. ahhh i love ramen too! will have to try this :)

  4. In Sweden we can find the ramen noodles on their own the same way you would buy penne or spaghetti and I bet if you have an Asian market close you could buy them the same way too! we make ramen with pork loin we bake covered in bbq sauce and honey. Here is a link to the recipe on my blog http://hemborgwife.wordpress.com/2012/03/19/meals-on-monday-bbq-honey-pork-ramen/

  5. 5
    Meghan

    I am so excited about this recipe! I love me some ramen noodles and this will definitely make an appearance at our house next week.

  6. 6
    Amanda

    Ohhh this sounds so yummy! I have saved it to try.

  7. 7
    Jenn A

    How do leftovers keep? I am trying this recipe soon and am wondering. Do the noodles get mushy?

    • Jane Maynard

      they do NOT keep. as I mentioned in the recipe, you want to serve it immediately. you’re right, the noodles just get mushy over time!

      hope you like it! :)

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