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Chicken Ramen Bowl

This recipe was provided by Chef Ann Cooper of the Boulder Valley School District, one of the Life Time Foundation's partners.
a bowl of chicken ramen
  • Yield 8 servings
  • Prep Time 10 minutes
  • Cook Time 25 minutes

Ingredients

  • 6 cups chicken broth
  • 1/2 cup low-sodium soy sauce
  • 1-inch piece of ginger, grated
  • 1/2 tbs. Szechuan paste
  • 2 tsp. minced garlic
  • 2 1/2 lbs. boneless, skinless chicken thighs, cut into strips
  • 1/2 cup green onions, chopped
  • 2 cups spinach
  • 3 oz. shredded carrots
  • 10 oz. Japanese whole-wheat noodles
  • 1 tbs. toasted sesame oil

Directions

STEP 1
Whisk together the broth, soy sauce, ginger, Szechuan paste, and garlic. Add the chicken, broth mixture, green onion, spinach, and carrots to a large saucepan over medium-high heat.
STEP 2
Cover and allow the mixture to cook for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165 degrees F.
STEP 3
Cook the Japanese noodles according to the directions on the package. Once the noodles are cooked, rinse, return to pot, and toss in sesame oil.
STEP 4
Portion the noodles into bowls and pour the chicken and broth mixture over the top.
The
The Life Time Foundation Team

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