Chicken Ramen
I grew up eating instant ramen (aka: oddles o’noodles, cup o’noodles, etc). My granddad would put a chopped hot dog in it sometimes...I loved him, but breakfast was more of his thing. Anyway, I would always look at the packaging and wonder why I didn’t get all of the vegetables and meat on the picture...the seasoning and dried peas and carrots did nothing for me.
But when I got to college, the picture on the packaging came to life! I was introduced to real ramen, and got all of the vegetables and meats and flavorful broths. I was in heaven; especially since I figured I would be able to do it on my own...I never ate the instant ramen of my youth again :) Below you will find my take on ramen: the 1st ROGUE recipe by yours truly. There will be no link for another recipe. Also, I will give you the basic recipe which will leave you a lot of space for you to do your own thing. In the #ROGUElyfe section, you will find the ingredients shown in the pictures...just in case you aren’t feeling too adventurous. :)
Money Matters
The basic recipe makes 2 servings costing about $5-10, which is about $2.50-5 a bowl. The price varies due to the types of ingredients you may choose (i.e., you may want meat and/or vegetables, different types of broths, etc).
#ROGUElye
- I basically try to have loads of veggies (at least one dark leafy green, dry slaw, onions and garlic) and some sort of proteins (meat and/or mushrooms), with noodles (typically instant ramen, glass or udon to name a few). The pictures show bok choy, dry slaw medley, mushrooms, chicken (recipe is also below), and miso soup mix.
- The broths vary, but I have used both chicken and beef; though the miso soup is a good look...maybe look into getting a Tom Yum base?
- This soup can be as light or as heavy as you would like it. Go wild...or rather rogue!
My Recipe
(2 servings)
Soup
½ onion roughly chopped
2 cloves of garlic minced
2 cups of a dark, leafy green vegetable
1 cup of dry slaw medley (or other types of veggies)
16 oz of broth
1 ½ tbsp soy sauce
1 tbsp garlic chili sauce
1 tbsp of olive oil (additional if you are using more dark veggies)
1 package of instant noodles (or something else to your liking)
Optional: Soft boiled egg
Honey Orange Chicken Thighs
2 skin and bone-in chicken thighs
½ cup orange juice
2 tbsp honey
1 tsp soy sauce
1 tsp garlic chili sauce
Salt and pepper to taste
Directions
Season the chicken with salt and pepper. Mix the rest of the ingredients for the chicken together in a bowl until a smooth liquid. Place the chicken in the bowl, making sure it is coated well. Put the bowl in the refrigerator to marinate for at least an hour.
Right before you take the chicken out of the refrigerator, preheat the oven to 400 degrees. Place the chicken in a baking pan, lined with foil. Put the pan in the oven uncovered. Use the leftover marinade to baste the chicken every 10 minutes, for 30-40 minutes.
As the chicken is cooking, heat the olive oil in a skillet on medium heat. Add the onion and garlic for 3 minutes. Add the dark, leafy greens (you may need to add more olive oil) and cook for 5-7 minutes (time depends on how fast the vegetables cook, but they should not be fully wilted). Place the veggies in a bowl to the side.
In the same skillet, heat the broth on medium heat. As the steam begins to rise, add in the soy sauce and garlic chili sauce. You can boil other soft skin veggies (i.e. tomatoes, mushrooms, etc.) at this time. Next, boil the noodles following the directions on the packaging.
When the meat is done, place it to the side to rest for 10 minutes. Cut the chicken into strips.
Start to put all of the cooked items, and dry slaw in the bowl. You can stack everything, or section it off. Pour the broth over everything, (and place sliced soft boil egg on top, if you so choose) and enjoy hot!
Happy Cooking Y’all :)