Easy Chicken Ramen Noodle Bowls
Prep Time
Serves
Cooking Mode
4 eggs
2 pkg instant noodles (chicken flavour)
½ cup frozen peas
1 tsp sesame oil
1 ½ cups shredded rotisserie chicken
1 cup baby spinach
1 cup matchstick carrots
2 green onions, thinly sliced
¼ cup Compliments Fresh Cilantro sprigs
4 eggs
2 pkg instant noodles (chicken flavour)
½ cup frozen peas
1 tsp sesame oil
1 ½ cups shredded rotisserie chicken
1 cup baby spinach
1 cup matchstick carrots
2 green onions, thinly sliced
¼ cup Compliments Fresh Cilantro sprigs
Directions
1Eggs can be prepared soft boiled or fried. To make soft boiled eggs, bring saucepan of water to a simmer over medium heat. Add eggs. Simmer 6 min. (about 7 min. if the eggs are cold). Drain. Run eggs under cold water to stop cooking before peeling. To make fried eggs, drizzle oil into skillet, crack in eggs, cover and cook over medium-low heat about 3 min., or until whites and edges of yolks are set. Set aside.
2Meanwhile, prepare noodles according to package directions (including flavour packets), adding frozen peas in last 2 min. of cooking. Stir in sesame oil.
3Divide noodles and broth into 4 large bowls. Arrange chicken, spinach, carrots, green onions and cilantro overtop. Halve soft boiled eggs, if using, and place on top. Or add fried eggs to bowls. Serve immediately.
Tips
1
For added umami, drizzle noodles with Sriracha or oyster sauce.
Disclaimer
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Personal Note
Personal Note
