Chicken and Chinese Broccoli Ramen
A quick, flavorful ramen (oodles of noodles!) loaded with chicken, veggies, and a savory miso broth—perfect for a cozy night in.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Lb boneless skinless Chicken Breasts
- 1/2 C teriyaki glaze
- 1 Tsp mirin
- 2 Tbsp dark brown sugar
- 1 Tsp soy sauce
- 2 Tbsp oil (divided)
- 2 clove garlic (chopped)
- 1/4 inch fresh ginger (peeled and sliced thinly)
- 2 C Chinese broccoli (chopped into bite-sized pieces)
- 1/4 Tsp kosher salt
- 1/4 Tsp granulated sugar
- 1/4 Tsp Umami seasoning (or mushroom powder)
- 1/2 Tsp water
- 2 Tbsp red miso paste
- 1/8 Tsp oyster sauce
- 1 Tsp Sesame oil
- 1/2 Tsp red pepper flakes
- 5 C water
- 4 3-oz packages instant ramen noodles (chicken flavored)
- 4 scallions (sliced thinly, whites and greens divided)
- Toppings: bean sprouts (furikake, toasted sesame seeds, fried or boiled eggs, sriracha, chili garlic sauce)
Instructions
- 1
At least an hour before cooking, toss your chicken in a bowl with teriyaki glaze, mirin, brown sugar, and soy sauce. Stir until the chicken is fully coated, then cover and refrigerate. Pull it out 15-30 minutes before you’re ready to cook.
- 2
Heat a drizzle of oil in a large wok over medium-high heat. When the oil is shimmering, add your chicken in a single layer—make sure they have room to breathe! Sear for about 6 minutes, then flip. Once beautifully browned and cooked through, remove from the wok and set aside. After it cools a bit, slice it on a bias for a nice presentation.
- 3
Add a teaspoon of oil to the wok, allow it to heat up, and toss in the garlic and ginger. Fry them, stirring often, until golden and crispy. Scoop them out with a slotted spoon and set aside for later.
- 4
In the same wok, toss in the Chinese broccoli, making sure it gets a good coat of that fragrant, infused oil. Season with salt, pepper, and umami seasoning. Add 1/2 teaspoon of water, cover with a lid, and let it steam for 4-6 minutes until it’s tender to your liking. Remove and set aside.
- 5
Add the miso, oyster sauce, sesame oil, and red pepper flakes to the wok. Pour in the water, add the ramen seasoning packets, and whisk everything together until the miso dissolves completely. Bring the broth to a rolling boil.
- 6
Once the broth is bubbling, add the ramen noodles. Flip the blocks a few times to let them soften up, then use a fork or long chopsticks to gently untangle the noodles as they cook. This should only take 3-5 minutes. Once tender, remove the wok from the heat.
- 7
Use tongs to portion the noodles into bowls. Ladle in as much broth as you like, then top with slices of chicken, Chinese broccoli, and any toppings that make you happy—bean sprouts, eggs, furikake, or a splash of sriracha for some heat! Dassit.