Diced Chicken Ramen Bowl
Diced Chicken Ramen Bowl
Ingredients
Serves
10
Ingredients
2 cups
Fire-roasted red peppers
12 cloves
Garlic
¾ cup
Red chili flakes
¾ cup
Cumin
½ cup, plus extra for seasoning
Kosher salt
1 cup
Cilantro, fresh
2 cups
Olive oil
1 gallons
Ramen noodles
½ gallon
Chicken broth
½ gallon
Beef broth
12
Eggs, large
6 cups
Baby spinach
2 bunches
Scallions, sliced
for garnish
Cilantro
Directions
- In the bowl of a food processor, chop the fire-roasted red peppers, garlic, red chili flakes, cumin, salt and cilantro until it is a smooth paste. With the motor running, add the olive oil and blend until the sauce is smooth and creamy. Pour into a jar and store in the refrigerator until ready to use.
- Bring a pot of water to a boil, then cook the ramen noodles according to package directions. Drain, rinse with cold water then drain again. Set aside.
- Bring a small saucepan of water to a boil. Carefully lower refrigerator-cold eggs into the water, then lower boil to a simmer. Cook the eggs for 6-7 minutes, then carefully transfer the eggs to a bowl of ice water. Let the eggs cool for several minutes, then carefully peel and halve.
- Heat the chicken and beef broth until hot. Divide the ramen noodles into bowls, top with spinach, pork slice and egg. Ladle the broth, then top with scallions and cilantro.
Segment
College & University
Healthcare
Lodging & Gaming