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Well, I figured I would start with the recipe request that finally prompted me to start this recipe blog- this colorful ramen bowl is certainly a quick go-to meal and extremely adaptable to what you have hanging around in your fridge!

You will see with the ingredients there is a lot of room for adjustments. I find that with the vegetables mushrooms and cabbage really bring the dish to life, so if you can, try not to skip those!

I have left additional annotations throughout – hope they help and that you enjoy this dish as much as we do!

Colorful Ramen Bowl
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Colorful Ramen Bowl

Difficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • olive oil for cooking

  • 1 tablespoon sesame oil

  • 2 packs dry Ramen noodle

  • 4 cloves fresh garlic

  • 1 tablespoon powdered ginger

  • red pepper flakes

  • 3-4 scallions

  • 2-3 teaspoons soy sauce (low sodium)

  • 1 cups chicken or vegetable stock

  • water as needed for broth

  • 1 tablespoon brown sugar

  • Vegetables – (types of veggies can be adjusted based on what is available)

  • cabbage (purple)

  • 5-10 baby bella mushrooms

  • 1/2 bell pepper (red)

  • 1 medium carrot

  • 1 broccoli crown

  • Protein

  • 1/2 pound chicken tenderloin
    (can easily change substitute shrimp, pork etc or leave out for a vegetarian meal)

Directions

  • Break up and cook Ramen noodles as per pack instruction and rinse with cold water and set aside. If anything, cook the noodles less not more
  • Prepare Vegetables and Chicken
  • Vegetables: Thinly slice cabbage, bell pepper, mushrooms and carrots; cut broccoli into desired size. Mix and set aside
  • Aromatics: Finely chop garlic and set aside. Thinly slice scallions, separate whites from greens and set aside.
  • Chicken: Gently tenderize chicken with a tenderizer, I use a fork and slightly beat the tenderloins a little flat, and place in a bowl. While you do not have to do this, I find that it really helps keep the chicken a nice texture

    Drizzle some olive oil, 1 tsp of soy sauce, 1/2 tbsp ginger powder, ~1/4 of the chopped garlic and 1/4 tsp red pepper flakes (optional) and mix well together and set aside
  • Cook Vegetables and Chicken
  • Set wok (or deep pan) on med-high heat, add ~2 tbsp olive oil and 1 tsp sesame oil. You will smell the flavor of the sesame oil as it heats up 🙂
  • Add all mixed vegetables to the wok (not the garlic or scallions) and mix to coat – add olive oil if it seems very dry. Wok does not need to be hot to add the vegetables, but the medium-high heat is important as it will keep the vegetables crisp and not wilty as they cook (especially the cabbage)- but be careful not to burn them!

    Allow vegetables to cook through, mixing occasionally (~10 minutes). About half way through add remaining chopped garlic and mix. Adding the garlic later provides the flavor and aroma without burning the garlic in the oil initially
  • Remove vegetables from pan and set aside
  • Drizzle a little oil in the same pan, add chicken in a single layer
  • Cook 2 minutes on each side. At the end of 2 minutes, chop the chicken into small pieces using a spatula, it should tear the chicken easily. It may be sticking to the pan, that is okay!
  • De-glaze with 1 cup of chicken stock, scrape up any stuck on bits and add the vegetables back in
  • Add remaining chicken stock, 1-2 tsp of soy sauce, 1/2 tbsp brown sugar, scallion whites, red pepper flakes (to taste) and mix, simmer for ~5 minutes. If there is not enough broth just add water and allow to simmer. I usually end up adding ~1cup water. Be careful when adding soy sauce, this flavor will dominate if you go too heavy handed. Brown sugar offsets the dominant salty flavor of the soy sauce, you can add more or less soy sauce vs brown sugar to taste
  • Add the prepared ramen noodles to the wok, mix well and serve in bowls garnished with scallion greens


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