Imported from Instagram

Spicy Chicken Rice Noodle Bowl

Name: Spicy Chicken Rice Noodle Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 4 cup chicken broth; 2 cloves garlic; 1 tsp jarred ginger; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tsp rice wine vinegar; 1 tbsp chili crisp; black pepper (A few cracks, to taste); 2 cooked chicken thighs (The source repeats “chicken”; use two already-cooked thighs); 100 g rice noodles (Cook according to package instructions); 2 eggs (Cook 6½ to 7 minutes for jammy yolks); water (For boiling the eggs and making an ice bath); fresh cilantro (For topping; estimated small handful); sesame seeds (For topping; estimated 1 tsp per bowl); fresh lime (For a generous squeeze; estimated juice of 1 lime)

Recipe by Laura & Alex | Recipes & Food Inspiration @modernflavour · Instagram

Imported by Maira Malik on SeeMeCook

A comforting ramen-inspired bowl with tender chicken, spicy chili crisp broth, rice noodles, and jammy soft-boiled eggs. Fresh cilantro, sesame seeds, and lime brighten the rich, savory broth.

2 servings30 minEast Asian

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Ingredients

4 cup chicken broth
2 cloves garlic
1 tsp jarred ginger
1 tbsp soy sauce
1 tsp sesame oil
1 tsp rice wine vinegar
1 tbsp chili crisp
black pepper (A few cracks, to taste)
2 cooked chicken thighs (The source repeats “chicken”; use two already-cooked thighs)
100 g rice noodles (Cook according to package instructions)
2 eggs (Cook 6½ to 7 minutes for jammy yolks)
water (For boiling the eggs and making an ice bath)
fresh cilantro (For topping; estimated small handful)
sesame seeds (For topping; estimated 1 tsp per bowl)
fresh lime (For a generous squeeze; estimated juice of 1 lime)

Steps

1
Bring the chicken broth to a gentle simmer in a medium pot over medium heat.
2
Add the garlic and jarred ginger to the simmering broth. Simmer for 5 minutes so the aromatics infuse the broth.
3
Stir in the soy sauce, sesame oil, rice wine vinegar, chili crisp, and a few cracks of black pepper.
4
Add the two cooked chicken thighs to the broth. Cook for another 3 to 4 minutes, until the chicken is heated through.
5
Meanwhile, cook the rice noodles according to the package instructions. Drain them and divide them between two serving bowls.
6
Bring a small pot of water to a boil. Carefully lower in the eggs and cook for 6½ to 7 minutes, until the yolks are jammy.
7
Immediately transfer the eggs to an ice bath. Once cooled, peel them and cut each egg in half.
8
Ladle the hot broth and chicken over the rice noodles in the serving bowls.
9
Top each bowl with a soft-boiled egg, fresh cilantro, sesame seeds, and a generous squeeze of fresh lime. Serve immediately.

Notes

The source does not specify the amount of cilantro, sesame seeds, or lime; these amounts are estimated for two bowls. Chicken is specified as already cooked, but the source does not provide instructions for cooking it.