Ingredients
Units
Scale
- 6 stalks celery (chopped)
- 3 carrots (grated or finely chopped)
- 5 cloves garlic (minced)
- 1 inch piece fresh ginger root (grated or minced)
- 1 tsp 5 spice powder
- 1/4 cup chili oil
- 3 tsp hoisen sauce
- 2 tsp rice vinegar
- 1 tbsp brown sugar
- 4 cups chicken broth
- 4 cups water
- 12 oz ramen noodles
Spicy Blackened Chicken
- 3 chicken breasts
- 2 tsp chili powder
- 2 tsp smoked paprika
- 2 tsp 5 spice powder
- salt and pepper (to season)
Optional Ramen Toppings
- green onions (chopped)
- carrots (grated or finely chopped)
- narutomaki fish cakes
Instructions
- First, preheat oven to 450°F for your chicken. Start by chopping the celery, mushrooms, carrots, ginger and garlic.
- In a pot over medium-high heat, toss the chopped veggies into a large pot or dutch oven with some sesame oil. Sauté the vegetables until they are soft and add in some of your seasonings to simmer with the veggies.
- While the veggies are softening, start making your spicy chicken. Mix together ground pepper, smoked paprika, 5 spice, and chili powder. Rub the spices on both sides of the chicken breast.
- Add a bit of sesame oil to a skillet and blacken chicken for 5 minutes on each side. Once blackened, put the chicken on a baking sheet and pop in preheated 425oF oven for 15 minutes or until inside reaches 165oF. Remove from oven and slice for toppings.
- Add in hoisin, 5 spice powder, and chili oil and stir to coat everything in the spices. Sauté for about 5 more minutes until fragrant.
- Next, add in rice vinegar, brown sugar and chicken broth and let it simmer.
- When the broth starts to bubble, add in 4 cups of water and the noodle packets. Cook according to length on package, typically about 4-5 minutes.
- Once noodles are cooked, serve hot and top with scallions, soft boiled egg, chicken, fresh grated carrots, or fish cakes! Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Lunch, Main Course
- Cuisine: Japanese