Smoked Chicken Ramen Bowls
Smoked chicken thighs, bok choy, shiitake mushrooms, and ramen in garlicky tamari broth.
- Serving size
- Serves 4.
Ingredients
Method
- 1
Preheat the smoker to 400F.
- 2
Season the chicken thighs with sesame oil, salt & pepper, and place on the smoker for 20-30 min until reaches 165F. Set aside once ready.
- 3
Meanwhile chop the bok choy and green onions and set aside.
- 4
Heat a little sesame oil in a skillet and cook the mushrooms and bok choy until soft and charred (if you’re using an outdoor skillet or griddle) Set aside.
- 5
Next, heat the entire carton of Ramen broth in a sauce pan, and add the garlic, ginger, and 2 TBSP Tamari.
- 6
In a separate sauce pan, boil enough water to cover the noodles and cook until al dente. (Gluten free ramen usually takes a little longer, about 8-10 min). Then drain the water and add the ramen to the garlic/ginger Ramen broth.
- 7
Chop the chicken in slices and try not to eat it all before everyone comes to get a bowl!
- 8
Assemble the bowls by adding some noodles & broth first, then chicken, then everything else as desired.
- 9
Add the Chili Crisp on the side for everyone to add as much as they want! It’s a delicious finishing touch!
