Description
A delightful, warming dish with rich flavors, perfect for cold winter nights and family gatherings.
Ingredients
- 2 lb boneless skinless chicken thighs
- 6 garlic cloves, thinly sliced
- 1 piece ginger (3 inches), peeled and finely chopped
- 1 bundle scallions (6 to 8 oz), thinly sliced, divided into whites and greens
- 4 tsp kosher salt
- Freshly ground black or white pepper, to taste
- 10 cups water
- 8 oz dried ramen noodles or dried curly noodles
- 1 cup carrot, cut into thin matchsticks
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil, to taste
Instructions
- In a large pot, heat a little oil over medium heat.
- Add the sliced garlic and chopped ginger, sautéing until fragrant, about 1 minute.
- Toss in the chicken thighs and cook until they are no longer pink.
- Pour in the 10 cups of water, followed by 4 teaspoons of salt and freshly ground pepper. Bring to a boil.
- Once boiling, reduce heat and let it simmer for about 25 minutes.
- Remove the chicken and shred it into bite-sized pieces.
- Return the shredded chicken to the pot and add the ramen noodles and matchstick carrots, cooking for another 4-5 minutes until the noodles are tender.
- Stir in the black rice vinegar, soy sauce, and toasted sesame oil. Adjust seasoning as necessary.
- Finish with the scallions’ greens and a drizzle of crispy chili oil just before serving.
Notes
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Add freshly cooked noodles when reheating.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian