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This has to be one of my family’s favorite recipes. It’s a simple yet very fulfilling noodle soup for any school night.
Ingredients
- 4 packs of any brand Ramen noodles
- 3 chopped scallions
- 1 tablespoon of fresh chopped Cilantro
- 4 boiled eggs into halves
- 2 lbs of Chicken breast or tenderloins cut into thin cubes
- (To marinate the chicken you need: 2 tablespoons of sesame oil or olive, salt, freshly grounded black pepper, 1/2 teaspoon of turmeric powder and 1 teaspoon of ginger and garlic, cilantro paste)
- 4 tablespoons of Sweet rice soy sauce
- 1/2 tablespoon red curry powder
- 7 cups of water
- 3 large cubes of sodium-free Chicken bouillon
- (You can substitute this with 4 of 14. Oz cans of Swanson chicken broth)
Instructions
- In a large stainless pot start by boiling 7 cups of water. Add in the 3 large cubes of sodium-free Chicken bouillon and let it boil away on a low medium flame for 8-12 mins.
- In a smaller pot add in your eggs to boil for about 10 mins on high flame. As soon as the eggs are boiled drop them in ice water ( this keeps them from cooking any further.) Peel and set aside.
- In a non-stick pan add in 1 tablespoon of Sesame oil or any oil to stir fry chicken cubes uncovered for about 10 mins or until cooked. Add in Cilantro as its cooking.
- Add in the Ramen noodles to the chicken broth and let it cook for 4-6 mins, also add in sweet rice soy sauce, curry powder (you can add more if you like it spicy) and scallions.
- Serve it in a bowl with the Ramen soup, boiled egg halves, and cooked turmeric chicken.
- Garnish with cilantro and scallions.
- Yumm....is what your taste buds are going to say 🙂
