Easy Asian Noodle Bowl with Chicken and Vegetables

  

I am always watching a gal on YouTube who lives in Japan.  She cooks the most interesting meals. My brother also lived in Japan for four years and does the same thing. My neices are always posting delicious looking noodle bowls on their FB and IG pages as well.

I confess I have never had Ramen Soup, but I have long wanted to try it. I live in the boonies however and there are no restaurants near me that serve anything remotely resembling it.  I decided that I was going to try to put one together for myself here at home. I mean how hard could it be?

 

I found a recipe on Talking Meals for an Asian Noodle Bowl and decided to give it a go, cutting everything in half.  It turns out it is not difficult at all, although it does take quite a bit of prep and planning.

I highly suggest you prep all of your ingredients ahead of time, ready to throw together at the last minute.  This makes for a much smoother and easier experience.  Also read through everything in the recipe a couple of times before you start.

I was really pleased with how it came out. I was not a huge fan of the boiled egg, but that is me. I have days when I can tolerate eggs, and other days when they make me feel queasy. Today was one of those days.  I really enjoyed everything else however. It was delicious!

 

   WHAT YOU NEED 

TO MAKE

AN ASIAN NOODLE BOWL

It is quite a lengthy list of ingredients, but nothing in it is complicated in the least. This is actually quite an economical meal.

For the chicken and broth:

• 2 1/2 cups (600ml) water
• 1 chicken breast (boneless skinless)
• 1/2 TBS chicken base stock mix
• 1 tsp soy sauce
• 1/4 tsp freshly ground black pepper

Vegetables:

• 1 1/2 cups shredded cabbage or coleslaw mix (approx. 1/4 head of cabbage)
• 1 carrot, peeled and shredded
• 4 ounces (114g) sliced fresh mushrooms
• 1/2 tsp oil
• 1/2 tsp grated ginger
• 1 small clove garlic, peeled and minced
• 2 TBS soy sauce
• 1/4 tsp toasted sesame oil

For the soup:

• 2 spring onions, trimmed
• 1 small clove garlic, peeled and minced
• 1/2 tsp fresh ginger, minced
• 1/2 TBS soy sauce
• 1/4 tsp of oil

You will also need:

• 1/2 TBS sesame seeds, toasted
• 5 ounces (143g) ramen noodles, dry
• 1 large egg, soft or medium boiled

I actually had some chicken tenders leftover from the other day which I used. I just shredded them and added them to the hot broth when I went to make the soup part of the dish. They were already infused with a lovely garlic flavor.

I used coleslaw mix which had a mix of green and red cabbage and some carrot in it. I also julienned another carrot to add. I had some fresh cremini mushrooms, which I washed, trimmed and sliced.

I used dark soy sauce and I am afraid I cheated and used bottled grated garlic and ginger. I have small jars of organic grated garlic and ginger. Because I live on my own I just can't use the regular stuff quickly enough.  

I have been thinking about that however as the girl I watch from Japan, grates whole jars of ginger and garlic which she mixes with a bit of oil and keeps for about a month. I wondered if it might be worth me doing the same thing on a smaller scale. Or even freezing it.  Fresh local garlic is in abundance at the moment.

 

For the noodles I just used a pack of dry ramen noodles that I keep on hand. You know the kind you used to rely on when you were a student back in the day? Not cup-of-noodles. The dry curly kind.

I did not use the stock powder or oils from the pack.

For the fried crispy onions I used some crispy salad onions, like the ones from Durkee's or French's. I crumbled them up a bit so that they were smaller in size.

You can toast your sesame seeds in a dry skillet over medium heat. It does not take long.

My egg was medium boiled because I am not overly fond of soft boiled eggs, and even so today was not a day I could really tolerate an egg at all.  Shame that.

 

HOW TO MAKE

AN 

ASIAN NOODLE BOWL

It looks long and complicated, but trust me when I tell you that it isn't! Just be sure to read the recipe well before starting, several times to get things straight, and obviously everything that you can do well ahead of time will make the process of actually cooking the recipe go a lot quicker and smoother.

To speed things up, prep ahead:

1. Add the water to a saucepan. Stir in the chicken base, soy sauce and ground pepper. Bring to the boil and then add the chicken, pushing it down under the broth to completely cover it.
2. Simmer for 10 minutes at a low simmer until the chicken registers 165*F/74*C internally. Turn off heat and allow the chicken to cool in the broth until you can handle it.
3. Shred the chicken and store in closed container in the refrigerator. Store the broth separately in another closed container in the refrigerator.
4. Prepare your vegetables and store in separate containers. Peel and julienne the carrots. Thinly slice the cabbage. Wash and trim the spring onions and thinly slice. Store the white parts separately from the green. (I used small zip lock baggies.)
5. Mince the garlic and the ginger, mix together and store in a small container.
6. Keep everything refrigerated until ready to cook.

 

To cook the finished meal:

1. For the soup, heat the oil in a saucepan. Add the oil, white bits from the spring onions, ginger and garlic. Stir fry for several minutes, making sure it doesn't burn.
2. Add the broth and the shredded chicken. Leave to simmer for 10 minutes until everything is heated through.
3. Soft boil your egg. Lower into a pan of boiling water. Cook for 5 minutes for a runny yolk. 7 minutes for a more solid yolk. Transfer to a bowl of cold water and leave while you prepare the rest of the meal.
4. Heat the oil for the vegetables in a skillet. Add the vegetables, along with the ginger, garlic, sesame oil, and soy sauce. Allow to sear and cook, stirring until crispy tender. (I cooked each of my veggies separately, and did not stir them together. Starting with the cabbage, then the carrot and then finally the mushrooms.)
5. Add the ramen noodles to the soup and cook for 5 minutes, just until softened.
6. Divide the noodles between two bowls. Add half of the broth and the chicken to each, along with the vegetables, and 1/2 egg to each also. Garnish with a sprinkle of sesame seeds and the green bits of the spring onions along with some fried crispy onions.
7. Serve immediately.

 

A FEW OTHER

ASIAN INSPIRED RECIPES TO TRY

FIVE MINUTE STIR FRY SAUCE - Made with just five pantry staples -- hoisin, soy sauce, rice wine vinegar, toasted sesame oil and a touch of sriracha, this five minute sauce delivers the perfect balance of sweet, salty and spicy.  Whether you use it to marinate a steak or toss it with crisp veggies this delicious sauce transforms everyday ingredients into a delicious dish. No cornstarch needed. No waste. No fuss. Just bold, mouth-watering flavor in minutes.

BOK CHOY CHICKEN - This vibrant stirfry brings together tender slices of marinated chicken, crisp bok choy, and aromatic ginger n a silky, savory sauce that's bursting with lush oriental flavor! Just a handful of ingredients is all you need to whip up a restaurant worthy dish in minutes. Simple, satisfying and easily adaptable for a vegan twist with tofu or tempeh. Perfect for busy weeknights or when you are craving something quick, easy, fresh and loaded with flavor!

 

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Yield: 2 servings

Author: Marie Rayner

Asian Noodle Bowl

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

A delicious one pot wonder. A delicious flavor filled broth paired with tender noodles, chicken, crunchy vegetables and a creamy egg. You can do all of the prep ahead of time and just throw it together to eat at the last minute!

Ingredients

For the chicken and broth:

• 2 1/2 cups (600ml) water
• 1 chicken breast (boneless skinless)
• 1/2 TBS chicken base stock mix
• 1 tsp soy sauce
• 1/4 tsp freshly ground black pepper

Vegetables:

• 1 1/2 cups shredded cabbage or coleslaw mix (approx. 1/4 head of cabbage)
• 1 carrot, peeled and shredded
• 4 ounces (114g) sliced fresh mushrooms
• 1/2 tsp oil
• 1/2 tsp grated ginger
• 1 small clove garlic, peeled and minced
• 2 TBS soy sauce
• 1/4 tsp toasted sesame oil

For the soup:

• 2 spring onions, trimmed
• 1 small clove garlic, peeled and minced
• 1/2 tsp fresh ginger, minced
• 1/2 TBS soy sauce
• 1/4 tsp of oil

You will also need:

• 1/2 TBS sesame seeds, toasted
• 5 ounces (143g) ramen noodles, dry
• 1 large egg, soft or medium boiled
• fried crispy onions

Instructions

To speed things up, prep ahead:

1. Add the water to a saucepan. Stir in the chicken base, soy sauce and ground pepper. Bring to the boil and then add the chicken, pushing it down under the broth to completely cover it.
2. Simmer for 10 minutes at a low simmer until the chicken registers 165*F/74*C internally. Turn off heat and allow the chicken to cool in the broth until you can handle it.
3. Shred the chicken and store in closed container in the refrigerator. Store the broth separately in another closed container in the refrigerator.
4. Prepare your vegetables and store in separate containers. Peel and julienne the carrots. Thinly slice the cabbage. Wash and trim the spring onions and thinly slice. Store the white parts separately from the green. (I used small zip lock baggies.)
5. Mince the garlic and the ginger, mix together and store in a small container.
6. Keep everything refrigerated until ready to cook.

To cook the finished meal:

1. For the soup, heat the oil in a saucepan. Add the oil, white bits from the spring onions, ginger and garlic. Stir fry for several minutes, making sure it doesn't burn.
2. Add the broth and the shredded chicken. Leave to simmer for 10 minutes until everything is heated through.
3. Soft boil your egg. Lower into a pan of boiling water. Cook for 5 minutes for a runny yolk. 7 minutes for a more solid yolk. Transfer to a bowl of cold water and leave while you prepare the rest of the meal.
4. Heat the oil for the vegetables in a skillet. Add the vegetables, along with the ginger, garlic, sesame oil, and soy sauce. Allow to sear and cook, stirring until crispy tender. (I cooked each of my veggies separately, and did not stir them together. Starting with the cabbage, then the carrot and then finally the mushrooms.)
5. Add the ramen noodles to the soup and cook for 5 minutes, just until softened.
6. Divide the noodles between two bowls. Add half of the broth and the chicken to each, along with the vegetables, and 1/2 egg to each also. Garnish with a sprinkle of sesame seeds and the green bits of the spring onions along with some fried crispy onions.
7. Serve immediately.

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I think you are supposed to stir everything together to eat it.  That's what I did anyways. It was delicious!

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