Easy to make this hearty warming noddle bowl cooks up in under 30 minutes and is filled with flavorful layers. Start by using ramen noodles in the dish for a quick and easy time saver.
Full time 30 minutes
1 lb chicken cutlets, sliced thin
2 tsp soy sauce
1 tsp olive oil
1 1/2 tsp ground black pepper
1/2 tsp salt
2 baby bok choy, washed and leaves separated
1 lb stir fry vegetable mix (snow peas, water chestnuts, carrots, bamboo shoots, sprouts, mushrooms, ect. Usually found in produce section)
1/2 tbsp olive oil
2 packages Ramen noodles, chicken or oriental flavor
4 eggs, fried over easy (wait to fry until everything else is cooked)
Season chicken with pepper and salt.
In a saute pan heat 1 tsp olive oil over medium-high heat and brown chicken completely and evenly on both side.
Add in soy sauce and reduce heat to medium-low, cooking 8-10 minutes or until no longer pink and cooked through.
Reduce heat on chicken and let sit while cooking other layers.
In a second saute pan, heat 1/2 tsp olive oil over medium-high heat and toss in stir fry vegetables (not the bok choy). Cooking 8-10 minutes or until vegetables are still slightly crisp, but have completely cooked.
Make ramen according to package.
To serve start by placing 3-4 bok choy leaves in the bottom of your bowl.
Top with 1/4 of the vegetable (sorry swap of bowls in photo)
Top with 1/4 of chicken.
Top with 1/4 of noodles.
Top with fried egg and ladle over 1/4 of broth from noodles.