Asian cuisine is a favorite in our household, enough that we eat it probably once every one or two weeks. Ordering takeout frequently would get expensive quickly, so my fiancé has a staple ramen recipe he learned while stationed in Korea that is favored in our family. This recipe includes his personal twist on a classic for chicken and egg ramen. The sriracha sauce adds a nice amount of heat; if you prefer your ramen to be less spicy, you can omit this part. While the recipe calls for cilantro, he’s been known to use parsley as a garnish substitute if we run out and it’s just as amazing.

This recipe appears to be time consuming, but is actually very fast paced. I recommend to have all of your ingredients ready beforehand. Be sure to have the chicken already cooked and shredded; this can be from a rotisserie chicken from your local grocer, or previously prepared shredded chicken.

Add the eggs into a saucepan with cold water and cook on high heat until boiling, about 10-12 minutes. Once the water is boiling, remove from the heat and cover with the saucepan lid and let sit about six minutes, then transfer to a bowl of ice water. The ice bath for the eggs helps them cool faster while cooking the other ingredients to make these easier to peel later. While these are cooking, mince the garlic and chop the cilantro and bok choy.

Mix together the fish oil, oyster sauce, minced garlic, salt, and pepper in a small bowl. Pour the mixture into a large pan on medium heat and simmer for one minute. Add in the shredded chicken and cook while stirring for three additional minutes, then pour in the water, broth, soy sauce, and ramen chicken flavor packets. Keep stirring until it starts to boil.

Add in the chopped bok choy and ramen noodles, breaking up the noodles while stirring. Cook until the bok choy is tender and noodles are soft, then remove from heat.

Remove the hard-boiled eggs from their ice bath, then peel the shells and cut them into halves. The noodles and chicken are best served in each bowl first, followed by the broth and bok choy. Add the egg halves on the perimeter of each bowl and finish with cilantro and sriracha sauce on top. Enjoy!

Spicy Chicken and Egg Bok Choy Ramen

Cuisine: AsianDifficulty: Moderate

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

4 pkg. chicken ramen noodles
3-4 large eggs
1/4 cup fish oil`
1/4 cup oyster sauce
1 tbsp minced garlic
2 tsp. salt
2 tsp. black pepper
3 cups water
1 baby bok choy
1 1/2 cups cooked shredded chicken
1/2 cup chopped cilantro
sriracha sauce

Directions

Add eggs into saucepan, add water to cover. Bring to a boil on high heat for about 10-12 minutes, then remove from heat once boiling. Cover saucepan and let sit for about six minutes. To cool faster for easy peeling, place cooked eggs in bowl with ice water and let sit.
Chop bok choy and cilantro, set aside. Combine minced garlic, salt, pepper, fish oil, and oyster sauce in a small bowl. Simmer in large pan for one minute on medium heat.
Add shredded chicken and stir occasionally for three minutes. Pour in water, chicken broth, soy sauce, and chicken flavor packets from ramen. Continuously stir until mixture starts to boil.
Add chopped bok choy and ramen noodles, breaking apart the noodles when stirring. Cook until bok choy and noodles are tender, then remove from heat.
Peel boiled eggs and cut into halves. Serve with noodles in bowl’s center, adding in broth and vegetables. Serve egg halves on side and top with cilantro and sriracha sauce.

Notes

Tip: The recipe moves pretty quickly as the eggs, bok choy, and ramen take very little time to cook. I recommend having your ingredients ready beforehand and preparing the garlic, bok choy, and cilantro before cooking.
Tip: Needing shredded chicken for this recipe? View this simple slow cooker recipe that can be made the day or months ahead of time in the freezer here.