Ramen noodle bowl by Millie Peartree
1
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
Here’s a super-tasty way to use up leftover cooked chicken breast and small bits of ingredients you may have in your fridge. If you’re not familiar with shirataki noodles, make sure to rinse and drain them before use for the best flavor and texture.
Ingredients
Chicken broth
2 cup(s), or homemade stock
Shirataki/konjac noodles
4 oz, rinsed under cold water, drained
Cooked shredded chicken breast
½ cup(s)
Cilantro
½ cup(s), roughly torn
Kimchi
¼ cup(s)
Uncooked bean sprouts
¼ cup(s)
Scallions
2 medium, thinly sliced
Egg
1 large egg(s), soft boiled
Nori seaweed
4 sheet(s), wasabi flavor recommended
Hot sauce
2 drop(s), or to taste
Instructions
1
In a small saucepan over medium-high heat, bring broth to a boil. Add noodles and chicken, and simmer for 3 to 5 minutes. Remove from heat and stir in cilantro, kimchi, beans sprouts, and scallions. Add egg and nori to bowl, and drizzle with hot sauce.
2
Serving size: 1 bowl
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