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), thinly sliced, divided into whites and greens
- 4 tsp kosher salt
- Freshly ground black or white pepper, to taste
- 10 cups water
- 8 oz dried ramen noodles or dried curly noodles
- 1 cup carrot, cut into thin matchsticks
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil, to taste
Instructions
- Prepare all ingredients: chop garlic, ginger, carrots, and scallions.
- In a large pot over medium heat, combine chicken thighs, sliced garlic, ginger, water, salt, and pepper. Bring to a boil then simmer for about 15 minutes.
- Shred the cooked chicken and return it to the pot. Add noodles and carrots; cook until tender.
- Stir in black rice vinegar and soy sauce. Adjust seasoning if needed before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 410
- Sugar: 4g
- Sodium: 890mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 130mg