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These spicy chicken noodles are bursting with zest and flavor. A combination of seasoned boneless chicken thighs, sautéed mushrooms, carrots, and green onions makes a delicious noodle soup ideal for reheating two people, but can easily be doubled for 4 people.
INGREDIENTS
1/2 tsp. garlic powder
1/2 tsp. ground ginger
1/8 c. chili flakes
1 C. canola oil, divided
2 small portobello mushrooms, strips removed and sliced (150 g) 1 tbsp. low sodium soy sauce
200 g boneless, skinless chicken thighs (about 3)
1/8 c. tea
salt
3 cups low sodium chicken broth
1 C. chili garlic sauce
2 x 85 g ramen noodle bricks, seasoning packet discarded
1 small carrot, cut into julienne (100 g)
2 green onions, thinly sliced
1 soft-boiled egg, peeled and halved
Sriracha for garnish, optional
PREPARATIONS
Steps
In a small bowl, combine the garlic powder with the ground ginger and red pepper flakes. Reserve.
In a small skillet, heat half the oil over medium heat. Add the mushrooms and cook for 3 to 4 minutes until they begin to soften. Stir in soy sauce and half the garlic powder mixture. Cook for 3 to 4 minutes until the mushrooms are tender and the liquid is absorbed. Place the mushrooms on a plate. Wipe out the pan and put it back on the heat.
Increase the heat to medium-high. Heat the rest of the oil in the pan. Season both sides of the chicken with salt and the remaining garlic powder mixture. Cook the chicken for about 4 minutes per side, until golden brown and cooked through. Place the chicken on the cutting board. Let sit for five minutes before slicing.
In a small saucepan, stir in the broth with the chili garlic sauce. Bring to a boil. Cook noodles, one brick at a time, for about two minutes, until separate and tender. Using a pair of tongs or a skimmer, place the noodles in the soup bowl. Continue with the second brick, then add it to the second bowl.
Divide the broth among the bowls with the noodles and top with the mushrooms, sliced chicken, carrots, green onion, and egg. Finish with a sriracha fillet.
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