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Dinner TBD

Smoked Chicken Ramen Bowls

Smoked chicken thighs, bok choy, shiitake mushrooms, and ramen in garlicky tamari broth.

Serving size
Serves 4.

Ingredients

  • 4 blocks Ramen noodles
  • 1 carton Ramen broth (Swanson’s Ramen Broth (or chicken broth))
  • 2 cloves garlic (or 2 frozen cubes)
  • 1 teaspoon ginger (minced ginger or paste)
  • 8 thighs chicken (boneless, skinless)
  • sesame oil
  • salt
  • pepper
  • 1 bunch bok choy
  • Shitake mushrooms
  • 2 tablespoons No Soy Tamari Sauce
  • Chili Crisp
  • green onions
  • toasted sesame seeds
  • 2-4 eggs hard boiled eggs (store-bought)
  • 1 avocado (sliced)
  • 1 lime (sliced in wedges)

Method

  1. 1

    Preheat the smoker to 400F.

  2. 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. 3

    Meanwhile chop the bok choy and green onions and set aside.

  4. 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. 5

    Next, heat the entire carton of Ramen broth in a sauce pan, and add the garlic, ginger, and 2 TBSP Tamari.

  6. 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. 7

    Chop the chicken in slices and try not to eat it all before everyone comes to get a bowl!

  8. 8

    Assemble the bowls by adding some noodles & broth first, then chicken, then everything else as desired.

  9. 9

    Add the Chili Crisp on the side for everyone to add as much as they want! It’s a delicious finishing touch!