Name: aromatic noodle bowl with chicken
Prep time: 10 min
Cook time: 25 min
Yield: 8 Servings
Ingredients: 2 tablespoons avocado oil; ½-pound boneless skinless chicken thighs; ½ teaspoon coarse salt; ¼ teaspoon freshly cracked black pepper; 2 heads baby bok choy, thinly sliced; 1 medium shallot, peeled and minced; 2-inch piece fresh ginger, peeled and minced; 2 cloves garlic, peeled and minced; 2 tablespoons miso paste; 2 tablespoons creamy peanut butter; 2 tablespoons honey; 1 tablespoon chili garlic paste; 2 teaspoons toasted sesame oil; 6 cups unsalted chicken stock; 15-ounce can full-fat coconut milk; 6 ounces ramen noodles (without seasoning packet); Zest and juice of 1 medium Meyer lemon; To Serve; Soft boiled egg; Chili oil; Sesame seeds

Ingredients

2 tablespoons avocado oil
½-pound boneless skinless chicken thighs
½ teaspoon coarse salt
¼ teaspoon freshly cracked black pepper
2 heads baby bok choy, thinly sliced
1 medium shallot, peeled and minced
2-inch piece fresh ginger, peeled and minced
2 cloves garlic, peeled and minced
2 tablespoons miso paste
2 tablespoons creamy peanut butter
2 tablespoons honey
1 tablespoon chili garlic paste
2 teaspoons toasted sesame oil
6 cups unsalted chicken stock
15-ounce can full-fat coconut milk
6 ounces ramen noodles (without seasoning packet)
Zest and juice of 1 medium Meyer lemon
To Serve
Soft boiled egg
Chili oil
Sesame seeds

Cooking Steps

1

In a Dutch oven, heat avocado oil to medium heat. Season chicken thighs with salt and pepper on all sides. Add chicken to the hot oil; sear 2-3 minutes per side or until golden brown. Transfer to a cutting board; set aside.
2

To the Dutch oven, add the bok coy. Cook 2-3 minutes or until slightly tender. Add shallot, ginger and garlic; cook 30-60 seconds or until fragrant. Stir in miso paste, peanut butter, honey, chili garlic paste and sesame oil; cook another 30-60 seconds or until fragrant. Whisk in chicken stock and coconut milk; bring to a simmer over medium-high heat.
3

Reduce heat to medium-low. Add seared chicken; cook 8-10 minutes or until chicken is fully cooked. Use tongs to transfer the chicken back to the cutting board; cut or shred into bite-sized pieces. Add back to the Dutch oven.
4

Bring the broth to a simmer. Add the ramen noodles; cook 5-6 minutes or until tender. Stir in Meyer lemon zest and juice. Taste the broth and adjust seasoning, if necessary.
5

Use a ladle to serve broth, noodles, vegetables and chicken in bowls. Top with soft boiled egg, chili oil, sesame seeds and green onion to serve.

Top Products

aromatic noodle bowl with chicken

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Where to Buy Frieda’s

Where to Buy Frieda’s

aromatic noodle bowl with chicken

8

10 min

25 min

8

10 min

25 min

Ingredients

Cooking Steps

1

2

3

4

5

Where to Buy Frieda’s

Where to Buy Frieda’s

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