Featured Recipe

Chicken Chop Suey Ramen

Blending Traditional Asian Flavors
 

Serves: 5-6
Cook Time: 45 minutes

 

Ingredients:

 

  • 3/4 lb chicken thighs, cut into smaller pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 yellow onion, diced
  • 12 cup carrot, chopped
  • 1/3 cup bamboo shoots, chopped
  • 1/2 cup wood ear mushrooms, chopped
  • 1 bok choy, chopped
  • 1 1/2 cup bean sprouts
  • 2 tablespoon soy sauce
  • 1 pack quail eggs, boiled and peeled
  • 1 cup water
  • Cornstarch slurry (2 tablespoon cornstarch, 2 tablespoon water)
  • 5 pack Sapporo Ichiban Chicken Flavor Ramen

Directions

 

 

STEP 1

In a large pan, heat olive oil and add the chicken. Season with salt, pepper and garlic powder.

 

 

STEP 2

Once the chicken is cooked through, add the onion and carrots.
Cook until the onions are translucent and carrots are tender.

 

 

STEP 3

Add the bamboo shoots and mushrooms. Stir to combine and cook for a few minutes.
Combine the bok choy, bean sprouts and soy sauce and continue to cook thoroughly.

 

 

STEP 4

Toss in the quail eggs and mix to combine.

 

 

STEP 5

Pour in both the water and cornstarch slurry. Stir well and set aside.

 

 

STEP 6

In a large pot, bring 10 cups of water to a boil. Add the ramen noodles and cook for ___ minutes.
Add all 5 of the seasoning packs and stir.

 

 

STEP 7

Top with the chicken chop suey mixture and enjoy.