Ingredients
Scale
- 2 lb boneless skinless chicken thighs
- 6 garlic cloves, sliced
- 1 piece ginger (3 inches), chopped
- 4 tsp kosher salt
- 10 cups water
- 8 oz dried ramen noodles
- 1 cup carrot, cut into matchsticks
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
Instructions
- In a large pot, combine water and chicken thighs. Bring to a boil over medium-high heat and skim off any foam.
- Reduce heat to low. Add garlic, ginger, scallion whites, salt, and pepper. Simmer for about 15 minutes until chicken is cooked through.
- Remove chicken; shred using two forks.
- Return shredded chicken to the pot along with ramen noodles and carrots. Cook until noodles are tender.
- Stir in vinegar, soy sauce, sesame oil, and adjust seasoning as necessary.
- Serve hot, garnished with scallion greens and crispy chili oil if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg