Spicy Chicken Udon with Ramen Eggs
Spicy gochujang soy marinated chicken served in a flavorful broth over noodles with ramen eggs and veggies
Ingredients
For the chicken:
- 3 boneless skinless chicken breasts cut into chunks
- 1 tbsp gochujang
- 1 tbsp sesame oil
- 1 tsp salt
- 1/4 cup soy sauce low sodium, if using regular decrease the salt by 1/2
- 1 tbsp rice vinegar
- 1 tbsp oil for cooking chicken
For the soup:
- 6 garlic cloves minced
- 1 4 inch piece ginger peeled and minced
- 2 scoops chicken powder
- 1 tbsp sesame oil
- 1/4 cup soy sauce
- 3 cups cut up bok choy washed
- 2 cups wilted spinach
- 4 ramen eggs
- sliced scallions
- 4 servings udon noodles I use frozen ones from the Asian market
- hot sauce, vinegar etc for serving
Instructions
- Marinate the chicken in all the ingredients but the oil for frying. I marinated mine about 30 minutes. You can marinate for a few hours or just a few minutes.
- Heat oil in a large stock pot over medium high heat and add the chicken. Cook, stirring occasionally, until browned and cooked through. Remove chicken to a plate, leaving the browned on bits in the pan.
- Add the chopped ginger and garlic to the stock pot, adding a bit more oil if needed. Stir, reducing heat to medium, for a few minutes. Add 6 cups of water, along with the sesame oil, soy sauce, and chicken powder. Bring to a simmer. Use the soup broth to blanche the spinach and bok choy, removing them with a skimmer after 1 minutes.
- Cook udon according to the package. Drain and divide into 4 bowls. Lay some chicken, spinach, bok choy and a cut egg over each. Bring the broth to boiling, then ladle over the bowl so that all the ingredients get rewarmed. Top with sliced scallions and serve with sriracha, rice vinegar or other condiments.
Tried this recipe?Let us know how it was!