Ramen Noodle & Vegetable Bowl with Chicken
This recipe from Aramark Chef Isaiah Simon features bok choy, shiitake mushrooms and other vegetables with ramen in a miso-ginger-sesame broth. It gets topped with chicken and Thai red curry cream.
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Ramen Noodle & Vegetable Bowl with Chicken
This recipe from Aramark Chef Isaiah Simon features bok choy, shiitake mushrooms and other vegetables with ramen in a miso-ginger-sesame broth. It gets topped with chicken and Thai red curry cream.
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| Servings |
| 6 |
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Ingredients
Asian Style Vegetable Medley
- 1/2lb bok choysliced, washed, drained
- 1/2cup shiitake mushroomsthinly sliced
- 1/4cup red onionsthinly sliced
- 1/4cup green peas
- 1/4cup carrot sticks
Miso-Ginger & Sesame Broth
- 2cups water
- 1 1/2Tbsp miso paste
- 1Tbsp fresh ginger rootpuree
- 1tsp chicken base
- 1/4tsp sesame seed oil
- 3Tbsp hoisin sauce
- 1/8tsp sriracha
- 1Tbsp green onions
Thai Red Curry Cream
- 1/4cup coconut milk
- 1/2Tbsp Thai red curry paste
- 1/8tsp granulated sugar
- 1tsp ginger pureeor paste
Ramen Noodle & Vegetable Bowl with Chicken
- 1lb ramen noodlescook according to instructions
- 6ea skinless-boneless chicken breastcooked and thinly sliced; see Recipe Note below
- Vegetable Medleysee recipe above
- Miso-Ginger & Sesame Brothsee recipe above
- Thai Red Curry Creamsee recipe above
- green onionsgarnish
- radishgarnish
- fresh cliantrogarnish
- lime wedgegarnish
Instructions
Asian Style Vegetable Medley
- Combine all evenly and set aside.
Miso-Ginger & Sesame Broth
- Combine all. Bring to a boil then reduce heat and let simmer for 30 minutes. Remove from heat and strain through a mesh strainer.
Thai Red Curry Cream
- Combine all in a small sauce pan and place over medium heat. Reduce to approximately 3oz and strain through a mesh strainer.
Ramen Noodle & Vegetable Bowl with Asian Glazed Chicken
- For one serving, combine first 3oz of Vegetable Medley in a mesh strainer, then 4oz of Ramen Noodles. Submerge in 4oz of Miso-Ginger Broth for approximately 1 minute. Transfer the hot mixture to serving bowl. Place sliced, cooked chicken on top of noodles. Garnish with 1 Tbsp of Thai Red Curry Cream, green onions, radish, lime wedge and cilantro as desired.
Recipe Notes
Recipe Note: Glaze cooked chicken with your favorite Asian Sauce. Chef Simon likes to use a light coating of Sweet Chili and Teriyaki glaze, honey and fresh ginger, cilantro and fresh lime juice.
Recipe courtesy of Aramark Chef Isaiah A. Simon, Jr.
