Friday, October 30

Japanese Pepper Chicken Noodle Bowls

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
Serves 4

The needs-

For chicken-
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

For vegetable-
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

For Noodles-
2 packages Ramen noodles, chicken or oriental flavor

For serving-
4 eggs, fried over easy (wait to fry until everything else is cooked)

The know-

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.