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.
Servings 6
Calories 280kcal
Ingredients
Asian Style Vegetable Medley
- 1/2 lb bok choy sliced, washed, drained
- 1/2 cup shiitake mushrooms thinly sliced
- 1/4 cup red onions thinly sliced
- 1/4 cup green peas
- 1/4 cup carrot sticks
Miso-Ginger & Sesame Broth
- 2 cups water
- 1 1/2 Tbsp miso paste
- 1 Tbsp fresh ginger root puree
- 1 tsp chicken base
- 1/4 tsp sesame seed oil
- 3 Tbsp hoisin sauce
- 1/8 tsp sriracha
- 1 Tbsp green onions
Thai Red Curry Cream
- 1/4 cup coconut milk
- 1/2 Tbsp Thai red curry paste
- 1/8 tsp granulated sugar
- 1 tsp ginger puree or paste
Ramen Noodle & Vegetable Bowl with Chicken
- 1 lb ramen noodles cook according to instructions
- 6 ea skinless-boneless chicken breast cooked and thinly sliced; see Recipe Note below
- Vegetable Medley see recipe above
- Miso-Ginger & Sesame Broth see recipe above
- Thai Red Curry Cream see recipe above
- green onions garnish
- radish garnish
- fresh cliantro garnish
- lime wedge garnish
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.
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.
Nutrition
Calories: 280kcal | Carbohydrates: 30g | Protein: 33g | Fat: 4.5g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 85mg | Sodium: 580mg | Fiber: 3g | Sugar: 7g