Imported from Instagram

Ramen-Inspired Spicy Chicken Rice Noodle Bowl

Name: Ramen-Inspired 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 garlic cloves (Minced or crushed; the recipe specifies 2 cloves.); 1 tsp preserved ginger; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tsp rice vinegar; 1 tbsp chili crisp; black pepper (A few grinds, to taste.); 2 cooked chicken thighs (Already cooked; the source repeats the word “chicken.”); 100 g dried rice noodles (Cook according to the package instructions.); 2 eggs (Cook until the yolks are jammy.); water for cooking the eggs (Amount not specified; it should cover the eggs.); 2 tbsp fresh cilantro (For finishing; amount estimated because the source does not specify it.); 2 tsp sesame seeds (For finishing; amount estimated because the source does not specify it.); 1 fresh lime (Squeeze generously over the bowls; amount estimated.)

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

Imported by Bryan Lagos on SeeMeCook

A comforting bowl of aromatic chicken broth with garlic, ginger, chili crisp, rice noodles, and cooked chicken. Finished with jammy-yolk eggs, cilantro, sesame, and fresh lime.

2 servings30 minEast Asian

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Ingredients

4 cup chicken broth
2 garlic cloves (Minced or crushed; the recipe specifies 2 cloves.)
1 tsp preserved ginger
1 tbsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar
1 tbsp chili crisp
black pepper (A few grinds, to taste.)
2 cooked chicken thighs (Already cooked; the source repeats the word “chicken.”)
100 g dried rice noodles (Cook according to the package instructions.)
2 eggs (Cook until the yolks are jammy.)
water for cooking the eggs (Amount not specified; it should cover the eggs.)
2 tbsp fresh cilantro (For finishing; amount estimated because the source does not specify it.)
2 tsp sesame seeds (For finishing; amount estimated because the source does not specify it.)
1 fresh lime (Squeeze generously over the bowls; amount estimated.)

Steps

1
Place the chicken broth in a medium saucepan and bring it to a gentle simmer over medium heat.
2
Add the garlic and preserved ginger. Let the broth simmer gently for 5 minutes to infuse.
3
Stir in the soy sauce, sesame oil, rice vinegar, chili crisp, and a few grinds of black pepper. Stir to combine.
4
Add the two cooked chicken thighs to the broth and cook for another 3-4 minutes, until heated through.
5
While the broth and chicken are heating, cook the rice noodles according to the package instructions.
6
Drain the rice noodles and divide them between two serving bowls.
7
Place water in a small saucepan and bring it to a boil.
8
Carefully lower the two eggs into the boiling water and cook for 6½-7 minutes, until the yolks are jammy.
9
Immediately transfer the eggs to an ice bath. Once cooled, peel them and cut them in half.
10
Ladle the hot broth into the bowls and divide the chicken over the rice noodles.
11
Place one halved egg in each bowl.
12
Finish each bowl with fresh cilantro, sesame seeds, and a generous squeeze of fresh lime. Serve immediately.

Notes

The source does not specify amounts for the cilantro, sesame seeds, or lime; estimates have been provided to complete the recipe. The noodle cooking time depends on the package instructions. No specific amount of water is given for the ice bath.