Spicy Ground Chicken Ramen
Spicy Chicken Ramen is quick and easy to make! Made of ground chicken, veggies, ramen, and baby spinach and spiced up with red chili flakes.
Servings: 4
Ingredients
- Vegetable oil- 2 tablespoons
- Ground chicken- 2 lbs 1 kg
- Ginger minced-1 tablespoon
- Garlic minced- 1 tablespoon
- Red chili flakes- 1 teaspoon
- Mixed vegetables defrosted- 1 cup
- Red chili powder- 1 teaspoon
- Low-sodium chicken stock-5 1/2 cups
- Soy sauce - 1 tablespoon
- Baby spinach- 3 cups
- Salt and black pepper- to taste
- Ramen noodles- 3 packs
- Large eggs boiled and halved-3
For serving:
- Jalapeno slices- as needed
- Fresh cilantro chopped- 1 tablespoon
Instructions
Spicy Chicken Ramen Soup:
- In a large pot heat vegetable oil. Add the ground chicken, garlic and ginger. Cook for 10 minutes or until chicken is almost done over medium high heat. Season with salt, ground black pepper and red chili flakes. Mix well.
- Add the veggies and give a nice stir.
- Then, pour the stock into the saucepan, add red chili powder and soy sauce. Bring the soup to a boil. In the meantime, make soft boiled eggs ( see the instructions below).
- Finally, add the ramen noodles to the boiling soup. Cook for 2-3 minutes or until soft. Adjust salt and pepper to your liking. Add baby spinach, cover the soup with the lid and allow spinach wilt, about 40-50 seconds.
- Divide this spicy chicken ramen between the bowls. Top with soft-boiled eggs and cilantro.
Making soft-boiled eggs:
- Fill a medium pan with water and bring to boil. Gently place the eggs into the boiling water and allow to simmer for 6-7 minutes for a runny yoke or 8 minutes for hard-boiled eggs. Transfer to a bowl filled with cold water. Allow to cool for 5 minutes. Peel the eggs and slice in half lengthwise.
Nutrition
Serving: 1serving | Calories: 392kcal | Carbohydrates: 40g | Protein: 32g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 698mg | Fiber: 4g