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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.
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.
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