Ingredients
Scale
- 2 lb boneless skinless chicken thighs
- 6 garlic cloves, thinly sliced
- 1 piece ginger (3 inches), peeled and finely chopped
- 1 bundle scallions (6 to 8 oz), thinly sliced
- 10 cups water
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 8 oz dried ramen noodles
- 1 cup carrot, cut into thin matchsticks
Instructions
- Chop chicken thighs into bite-sized pieces and prepare garlic, ginger, and carrots.
- In a large pot over medium heat, drizzle oil and add chicken. Season with salt and pepper, cooking until browned.
- Add garlic and ginger; sauté for 2–3 minutes until fragrant.
- Pour in water, black rice vinegar, and soy sauce; bring to a gentle boil.
- Add dried noodles and carrots; simmer for 5–7 minutes until noodles are cooked.
- Stir in sesame oil before serving hot with scallion greens and crispy chili oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg