Chicken vegetable Ramen
So we bought some gluten-free ramen noodles from Costco a while ago and I have been wanting to make a really good ramen at home.
After looking at tons of recipes all over pinterest and input from you guys on instagram, I wrote down what we like and what was “easiest”, this is what I came up with. Everyone loved it and was able to make it their own by adding chili garlic sauce, red pepper flakes, etc.
The kiddos loved all of the veggies and the noodles of course! This was great leftover today and I am so glad I finally stepped out of my comfort zone and tried something new.
INGREDIENTS
Pull apart 1 rotisserie chicken
1 heaping cup of sliced cabbage
4 green onions, sliced
10 baby carrots, sliced in half
2 tbsp ghee or butter
2 baby bok choy, quartered
1 cup shiitake mushrooms, sliced
handful of bean sprouts
2 cartons of bone broth or your favorite broth
3 squares of gluten free ramen noodles
1/2-1 tsp fresh ginger, grated
Salt and pepper
GF Soy sauce to taste
chili garlic sauce - added it to our bowls and stirred it in so wasn’t in the kiddos.
2 eggs optional - my hubby added 2 over easy eggs (I saw some recipes with soft boiled eggs)
prepped all of the veggies and heating up the broth about to add the noodles!
INSTRUCTIONS
Prepare all ingredients by cutting and chopping what you need
Melt 2 tsp of ghee in a skillet over medium heat. Add bok choy and a splash of water and saute until wilted. set aside.
Add remaining teaspoon of ghee into pan and cook the sliced mushrooms. Saute for 3 minutes and then set aside.
Add bone broth gluten free ramen noodles, carrots and ginger to a large soup pot. Heat until steaming hot but not boiling. Remove from heat and add gluten free soy sauce and salt to taste. turn off heat.
Add bok choy, shiitakes, cabbage, chicken, bean sprouts, and green onions into the broth. add in chili garlic paste to add flavor and spice!
