Easy Chicken Ramen Bowls

About This Recipe

Crispy chopped chicken served over ramen noodles in a creamy miso peanut broth.

Ingredients

• 1 pound Rotisserie Chicken or Cooked Chicken, chopped
• 1/4 cup Bachan's Japanese Barbecue Sauce or Teriyaki Sauce
• 6 oz Ramen Noodles, uncooked
  2 blocks of Rice Ramen used
• 1 Tablespoon Red Curry Paste
  broth, or yellow to reduce spice
• 1 Tablespoon White Miso
  broth
• 1 Tablespoon Honey
  broth
• 2 Tablespoons Powdered Peanut Butter, or peanut butter
  broth
• 2 Tablespoons Coconut Aminos or Low Sodium Soy Sauce
  broth
• 15 oz can Light Coconut Milk
  broth
• 1 1/2 cups Chicken Bone Broth
  broth

Instructions

1. Bring a pot of water to a boil to cook the ramen noodles.
2. Mix the curry paste, miso, honey, powdered peanut butter, and coconut aminos together. Set aside.
3. Add the chopped chicken and barbecue sauce to a pan over medium heat. Cook for 3-5 minutes, stirring occasionally, until the sauce begins to caramelize and brown around the edges. Transfer the chicken to a bowl and cover.
4. Add the curry paste mixture to the pan and cook for 20-30 seconds until fragrant. Add a few tablespoons of the chicken broth, stirring until the paste is a smooth sauce. Then add the remaining broth and coconut milk. Bring to a simmer while the noodles cook.
5. Add the cooked noodles to the simmering broth before serving.
6. Add the noodles to bowls before spooning over the remaining broth. Top with the chicken and your choice of garnishes like sliced cucumbers, scallions, toasted sesame seeds, and chili crisp.