I have a confession to make…
While I was pregnant, one of the only things I could eat was $0.29 Maruchan chicken-flavored ramen noodles. It wasn’t something that I had loved in the past, and it wasn’t so much that I craved ramen, it was more so that everything else sounded terrible.
But I could stomach those cheap, salty noodles. And so they became a regularly occurring meal during those nine months.
I had never thought about making my own ramen, because it seemed a little daunting.
But after doing the research, I realized that ramen is very similar to a good old chicken noodle soup. They both start with a flavorful broth, and then go their separate ways depending on the ingredients you add.
I decided to make my ramen with similar ingredients to chicken noodle soup. Normally I would make my own stock, but with this 20-minute challenge I went with the store-bought (also delicious) stuff.
One way to add some extra flavor to a store-bought stock is to throw in some onions, a bay leaf, and some salt and pepper, and let it all simmer on medium-low heat for about 10 minutes. You will be amazed at the extra flavor you can get in such a short period of time. I also sometimes add celery, carrots, and cheese rinds—just about anything I have in the fridge that will pair well with what I am making.
For a gluten-free option, these Rice Ramen noodles are great! I just discarded the spice packet and only used the noodles.
Chicken Noodle Ramen
- 1 pound boneless skinless chicken breast
- 2½ teaspoons salt
- 1½ teaspoons lemon pepper
- 16 ounces low sodium chicken stock
- 1 onion, cut in half
- 1 bay leaf
- 1 package ramen noodles
- green onion, for a garnish
- black and white sesame seeds, for a garnish
- Preheat the oven to 350°F. Season the chicken breast with ½ teaspoon of the salt and ½ teaspoon of the lemon pepper. Coat the bottom of an oven-safe skillet with olive oil, then heat over medium heat until the oil shimmers—about 3 to 4 minutes. Add the chicken to the pan, then sear it on both sides for 2 minutes per side.
- Place the skillet in the oven and bake until the chicken is cooked through—about 8 minutes.
- While the chicken cooks, add the stock, 1 cup of water, the onion, bay leaf, remaining 2 teaspoons of salt and remaining 1 teaspoon of pepper to a medium pot. Cook over medium heat for 10 minutes.
- While the broth cooks, bring a medium saucepan of water to a boil and cook the ramen noodles according to the package directions.
- The chicken, broth, and noodles should all be finished around the same time. To serve, divide the noodles between two bowls, pour the broth over the top of the noodles, then add the chicken and any other garnishes you desire. Enjoy!