Ingredients
Scale
- 2 lb boneless skinless chicken thighs
- 6 garlic cloves, thinly sliced
- 1 piece ginger (3 inches), peeled and finely chopped
- 1 bundle scallions (6 to 8 oz), divided into whites and greens
- 10 cups water
- 8 oz dried ramen noodles or curly noodles
- 1 cup carrot, cut into thin matchsticks
- black rice vinegar, to taste
- soy sauce, to taste
- toasted sesame oil, to taste
Instructions
- Prepare all ingredients: slice garlic and ginger, chop scallions and carrots.
- In a large pot, bring water and chicken thighs to a boil over medium-high heat. Reduce heat to medium-low and simmer for 15 minutes until cooked through.
- Add garlic, ginger, scallion whites, salt, and pepper; stir gently. Cook for an additional 5 minutes.
- Add noodles and carrots; cook according to noodle package instructions until tender.
- Stir in black rice vinegar, soy sauce, toasted sesame oil, adjusting seasoning as needed. Simmer for another minute.
- Serve hot topped with scallion greens and crispy chili oil if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (375g)
- Calories: 420
- Sugar: 4g
- Sodium: 830mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg