CHICKEN TERIYAKI RAMEN BOWL

           

            The start of college football season, and the preparation for hurricane season had me thinking of some foods that I used to eat during my first college experience (yes, my first of a couple). Maruchan Ramen Noodles have been a staple in my cabinet both now and during college. The simplicity of preparation and value (lets be honest… they are dirt cheap) makes these a popular choice.

            Training to be a chef while in college, I was rather popular around campus because of the food I created. As some of you may remember, or have kids that are experiencing now, having a unique ability during this life experience makes one very valuable.

            This recipe is the recreation of a meal that I served to friends while completing my second year of college. Though it was not popular to have Ramen Bowls then (yes, I am old) they are a very tasteful and filling choice and not to bad for you. This version was made with fresh ingredients, but as any college student (or avid grocery shopper) will notice all of these ingredients can be made with precooked items that are available at almost any grocery store.

            This recipe brings back a lot of memories, both good and bad, and I hope you can use it to create your own. And now… CHICKEN TERIYAKI RAMEN BOWL.

INGREDIENTS

1/4 cup Teriyaki Sauce

¼ cup Soy Sauce

¼ cup Vegetable Oil

2 Chicken Breast Halves (Boneless, Skinless, and sliced in half)

4 Large Eggs (Hard Boiled and Peeled)

1 cup Chopped Shallots

2 cups Baby Spinach (the equivalent of 4 pinches from a container)

4 cup Water

2 Cloves Garlic (Sliced)

4 packages Chicken Flavored Ramen Noodles

INSTRUCTIONS

1.      In container large enough to fit chicken breast, mix teriyaki sauce, soy sauce, and vegetable oil.

2.      Add chicken to bowl and let marinade (in refrigerator) for 1 hour.

3.      Preheat oven to 375 degrees F.

4.      Remove chicken from marinade and place on baking sheet. Cover with aluminum foil and cook for 45-60 minutes (until chicken is completely cooked).

5.      While chicken is cooking, in a medium saucepan, add water and ramen noodle flavor packets. Bring to boil over medium heat.

6.      Once boiling, lower heat to simmer and add garlic and shallots. Simmer till garlic is soft.

7.      In serving bowls, place one block of ramen noodles in each of 4 bowls.

8.      Place one pinch of spinach in each bowl on top of noodles to one side.

9.      Cut eggs in half and place two halves in each bowl on opposite side of spinach on top of noodle block.

10.  Slice chicken into thin strips and place down middle of spinach and eggs.

11.  Pour finished broth into bowl and allow to sit for 3-5 minutes. This allows noodles to cook and absorb flavor.

12.  Drizzle with soy sauce and enjoy.

This one should be fun for everyone. With the instant ramen noodle fad never really going out of style, I would even serve this to dinner guest as an adult as well. I hope you enjoy this recipe.

Chef Tufaro