Ingredients
Scale
- 1 ¼ pounds chicken cutlets
- 1 cup panko breadcrumbs
- ¼ cup sesame seeds
- 2 shallots
- 3-4 cloves garlic
- 15 ounces unsweetened coconut milk
- 5 tablespoons white miso paste
- 3 packets instant chicken ramen noodles
- Fresh spinach leaves
- Assorted toppings (scallions, fried onions, Sriracha)
Instructions
- Set up your workspace with a large skillet and sauce pot.
- Bread the chicken cutlets by dipping them in whisked egg followed by panko mixture.
- Fry the breaded chicken in heated oil until golden brown and crispy.
- In the pot, sauté shallots, garlic, and ginger; then add coconut milk, miso paste, water, and ramen seasoning.
- Cook ramen noodles in the broth until softened, adding fresh spinach near the end.
- Slice the fried chicken and serve over ramen with your choice of garnishes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 650
- Sugar: 6g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 140mg