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SESAME CHICKEN RAMEN

Oh boy are you guys in for a treat today.

SESAME CHICKEN RAMEN

Say hello to a top 5 recipe (in Keith's book) that I make.

I promise you it is so worth the time.

Also, major bonus...it doesn't take that long to make.

Especially if you have the capability to prep the eggs and the chicken the night before or over lunch (that's when I like to do mine).

This recipe has been living on my instagram with a lackluster picture for awhile now.

& a crowd favorite over there.

I FINALLY got around to making it pretty for the blog world.

I hope you enjoy!

This recipe is totally adaptable.

Don't have time to bread chicken?

Toss it with some spices and bake it in the oven.

Substitute for pork. Or tofu.

Or leave it out completely and pack it full of vegetables.

Totally customizeable.


But this is the way we love it! 👇🏼



PRINTABLE RECIPE FILE! 👇🏼

SESAME CHICKEN RAMEN
.pdf
Download PDF • 1.38MB





INGREDIENTS

  • 4 eggs (boiled to your liking)

  • 1 large chicken breast

  • 1/4 cup avocado oil, for frying chicken

  • ramen noodles, 3 blocks

  • 2 large handfuls of spinach

  • cilantro, for garnish

for the broth

  • 2 teaspoons evoo

  • 4 shallots, sliced

  • 4 cloves garlic, minced

  • pinch of crushed red pepper

  • 4 cups chicken broth

  • 1/3 cup tamari

  • 1/4 cup coconut aminos

  • 1/2 can coconut milk

  • 2 cups water

for the chicken dredge

  • 1 egg, beaten

  • 1 cup all purpose flour

  • 3/4 cup panko breadcrumbs

  • 1/4 cup sesame seeds

  • pinch of salt & pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon paprika

DIRECTIONS

  1. Prepare your chicken. Gather three bowls. Add beaten egg to one, flour to one and panko mix (panko, sesame seeds, s&p, garlic powder, onion powder, paprika) to one. Pat your chicken dry, dredge in egg, then flour, then panko mix. Cover and set in fridge until ready to fry. *see notes*

  2. Prepare the broth. In a large dutch oven, add evoo. Once glistening, add shallots. Sauté for 5 minutes. Add garlic + crushed red pepper. Sauté for 30 seconds. Add chicken broth, tamari, coconut aminos, coconut milk and water. Mix and bring to a boil.

  3. While broth is coming to a boil, fry your chicken in avocado oil. I cook for 4 minutes on each side in a large frying pan with a lid. *see notes*

  4. Once broth is boiling, add ramen noodles and cook for about 3 minutes. Use tongs or a fork to break the noodles apart as much as you can. Add spinach and simmer for one minute.

  5. Serve, top with chicken and egg. Garnish with cilantro and more crushed red pepper.

  6. ENJOY!


NOTES

  • If you are able, bread your chicken a few hours before cooking and allow to sit in fridge for a few hours. This allows the breading to stick and not peel off during cooking. Alternatively, you could put it in the freezer for 5 minutes.

  • If my chicken breast is large, I like to cut in in half so it cooks fully through without burning the breading. I love using avocado oil because the smoke point is high. You don't need to saturate your chicken in oil to get a good crispy crumb. 1/4 cup or less is more than enough.

  • This recipe serves two people + some leftovers.

  • For picture purposes, I used the "real deal" when it comes to noodles. But we LOVE using the rice ramen noodles sold at Costco!


I really hope you guys enjoy this recipe as much as we do.

Keeping a few pre-breaded chicken breasts or pork loins in the freezer is a great option for making this recipe quickly. It's so easy to come together, the flavor is incredible, it can be on your table super fast without having to think too hard.

& it's nutritious.

How could you ask for more?!


As always, send pics if you make it.

Love hearing from you guys.


Like, subscribe, comment and share this with a friend.

Let's get this community growing!

Thanks for being here.


xoxo

Kirsten ☀️




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