We love a bowl of ramen. However, this is Lilies and Loafers, this is not a cup of noodles situation. Well, sometimes it is! This is homemade ramen. We were looking for a new ramen recipe and we happened to stumble upon this delicious ramen and chicken recipe.
We prefer a homemade ramen because of the high amount of sodium found in those little packets of soy sauce powder. With a homemade recipe, you get to control what goes into the ramen soup, and ultimately into your belly. In our other ramen recipe, we put a lot of other fillings like peppers, carrots, and bean sprouts. This ramen, is a little more simple.
Tips for Making the Ramen and Chicken
I’ve never had ramen with chicken before. I really liked it! The thin-cut chicken we bought was almost sliced too thin. Both times, yes we’ve made this twice as of writing this post, I dried out the chicken. It ended up being OK because the chicken just sat in the ramen soup and soaked up the moisture.
Tips
- Buy chicken breast and butterfly them. The Store-bought thin breasts did not work out for us. Try following the recipe 😅
- Try rosé. We didn’t have white wine on the first time we made this, but we had rosé. When we made this a second time, we had white wine. We kind of love the rosé more than the white wine.
- Use thick ramen noodles. They’re just so much better.
- Our kids love ramen, too. If you want to get another 1-2 servings out of this, use 8 cups of broth with 1-2 more packets of noodles. I added a little extra of everything else to account for the increase in broth.
- We didn’t use roasted peanuts. If you try that, let us know how it goes!
