Crispy Chicken Ramen

Ingredients

Ramen noodles

2 packs

Chicken breasts

2, boneless and skinless

Vegetable oil

2 tablespoons

Salt

to taste

Pepper

to taste

Chili flakes

1 teaspoon, or to taste

Sesame seeds

1 tablespoon, for garnish

Eggs

2, soft-boiled

Chicken broth

4 cups

Soy sauce

3 tablespoons

Fresh ginger

1 tablespoon, minced

Garlic

2 cloves, minced

Green onions

2, sliced

Bell peppers

1 cup, sliced (any color)

Carrots

1 cup, julienned

Instructions

1. Begin by soft-boiling the eggs: Place eggs in a pot of boiling water for 6-7 minutes. Transfer to an ice bath to cool, then peel and set aside.
2. Cook the ramen noodles according to package instructions. Drain and set aside, tossing them with a little oil to prevent sticking.
3. Season the chicken breasts with salt and pepper. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Cook the chicken breasts for 6-8 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let them rest for a few minutes before slicing into thin strips.
4. In the same skillet, heat the remaining tablespoon of vegetable oil. Add the carrots, bell peppers, green onions, garlic, and ginger. Sauté for 5 minutes, or until the vegetables are tender-crisp.
5. Pour in the soy sauce and chicken broth, bringing the mixture to a boil. Reduce the heat and let it simmer for 10 minutes, allowing the flavors to meld.
6. In serving bowls, divide the cooked ramen noodles. Ladle the hot broth and vegetables over the noodles.
7. Top each bowl with the sliced crispy chicken, halved soft-boiled eggs, a sprinkle of sesame seeds, and chili flakes to taste.
8. Serve immediately and enjoy the delightful blend of flavors!