I think I’ve talked (written?) before about how I grew up living off ramen. I was one of those crazy picky kids (unfortunately, I think my youngest is following in my footsteps), that barely ate anything. Plain hamburgers, fluff and jelly sandwiches because I hated peanut butter, and basically only raw vegetables. I didn’t even like eggs until after I had my first child. I think my pickiness was part rebellion, part being scared to try new things. Doing a lot of traveling around the world in my teens where I didn’t have the option of other food, really brought me out of my shell. I discovered that food can actually be good! Ha. And yes, I still strongly dislike seafood, even though I try it now and then just to double check. Anyway, my classic and ideal lunch as a kid was a bowl of ramen and either the Saddleclub books or the Babysitters club (anyone else grow up reading those?). I would spend ages savoring every bite and reading as much as I could. I have long stopped eating that .89 cent package, but my fond memories are still present. Once in a great while I get a hankering for ramen. This day in age, ramen restaurants are the in thing, but with much better flavors and probably a lot healthier. Not that I’ve ever eaten at one, but still I can just imagine how delicious they are.
My husband got me a pasta maker attachment for my kitchen aid for my birthday this year. Something that I have been considering getting for a few years, so needless to say, I was super excited when I opened the gift. I immediately started researching pasta recipes and cookbooks. I made my first spaghetti to start out simple and get the hang of it. I knew that next I wanted to make ramen noodles.
I went through a short phase late spring before it actually got warm and sunny, of really wanting ramen. I decided that this was a perfect time to make my own noodles and design a ramen with all the flavors and vegetables I was craving. That included a chicken base with broiled, chopped chicken, chicken broth, shredded carrots, and chopped kale. Super simple, but with a big flavor punch. This is one of those extremely satisfying, can’t-get-enough-of, type of meals. It’s perfect for any time of the year, but particularly on a chilly night. Anytime your ramen craving hits, this is put together in a short amount of time, especially if you use store bought noodles. It’s packed with flavor and a lot healthier than anything you’ll find at the store. I would recommend considering making your own noodles, because it’s actually a lot easier than you may think, and the taste is far superior to anything you’ll find fresh or dried at the store.
Island Bakes Original, recipe for the noodles from Pinch and Swirl
Chicken and Veggie Ramen
This hearty ramen is healthy and satisfying with homemade ramen noodles (optional, but worth it), tender chicken and veggies.
- 1 lb. boneless chicken breasts or tenders
- salt and pepper
- 3 Tablespoons toasted sesame oil, divided
- 3 cloves garlic, minced
- 8 cups unsalted chicken broth
- 2 Tablespoons yellow miso paste
- 1/4 cup reduced-sodium soy sauce
- 1 Tablespoon rice vinegar
- 16 oz. ramen noodles
- 1 teaspoon grated ginger
- 3 cups baby kale, chopped
- 3 large carrots, peeled and shredded
- 4 scallions, thinly sliced
For the Ramen Noodles
- 3 cups (408 grams) all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 2 large eggs, lightly beaten
- 1/2 cup warm water
- In the bowl of a stand mixer, whisk together the flour, salt and baking soda. Pour in the eggs and water. Fit the mixer with the dough hook and turn the mixer on to the lowest speed. Mix until the ingredients are moistened. Increase the speed two notches and mix until the dough comes together and forms a smooth ball, about 5 minutes.
- Turn the dough out on to a lightly floured surface and shape into a rectangle. Wrap with plastic wrap and refrigerate for at least 1 hour.
- When ready to shape the noodles, dust a baking sheet generously with flour. Generously flour a work surface and turn the dough out. Divide into 6 equal pieces. Sprinkle one piece all over with flour and run through a pasta machine, beginning at the thickest setting (1). Turn the dial to the next setting (2) and run dough through again. Repeat at the next two settings (3 and 4).
- Attach pasta cutting attachment and run the dough through the finest cutting size. Dust noodles with flour to coat, so they don't stick together, and place on prepared baking sheet. Repeat process with remaining dough pieces. Measure out necessary amount for recipe. Freeze any leftovers in a ziplock bag for several months.
- Place the chicken on a small cookie sheet lined with tinfoil. Lightly salt and pepper the chicken. Place 6 inches below broiler in oven, and turn to high. Broil chicken for 5 minutes per side, or until cooked through. Remove from oven and let cool slightly before chopping or shredding.
- Meanwhile, in a large stockpot set over medium-high heat, drizzle in 1 tablespoon of the toasted sesame oil. Stir in the garlic and sauté for 30 seconds. Then, stir in the chicken broth, remaining sesame oil, miso paste, soy sauce, and rice vinegar. Bring to a boil. Once boiling, stir in the ramen noodles, grated ginger, kale, carrots and cooked chicken. Cook according to ramen package directions, of if you're using fresh, just 1-2 minutes, or until tender. Stir in the scallions and serve immediately. Store any leftovers in the refrigerator. (The noodles may absorb some of the water over time, just add a little water when warming up the next day.)