Smoked Chicken Ramen Bowls
Ingredients
- Ramen noodles of choice, 4 blocks (I like Organic Millet & Brown Rice Ramen)
- 1 Carton Swanson’s Ramen Broth (or chicken broth)
- 2 cloves or 2 frozen cubes fresh garlic and 1 tsp minced ginger or paste
- 8 boneless, skinless chicken thighs
- sesame oil
- salt & pepper
- 1 bunch Bok Choy
- Shitake mushrooms
- 2 TBSP No Soy Tamari Sauce
- Chili Crisp
- green onions
- toasted sesame seeds
- 2-4 store-bought hard boiled eggs
- 1 avocado, sliced
- 1 lime, sliced in wedges
Instructions
- Preheat the smoker to 400F.
- Season the chicken thighs with sesame oil, salt & pepper, and place on the smoker for 20-30 min until reaches 165F. Set aside once ready.
- Meanwhile chop the bok choy and green onions and set aside.
- Heat a little sesame oil in a skillet and cook the mushrooms and bok choy until soft and charred (if you’re using an outdoor skillet or griddle) Set aside.
- Next, heat the entire carton of Ramen broth in a sauce pan, and add the garlic, ginger, and 2 TBSP Tamari.
- In a separate sauce pan, boil enough water to cover the noodles and cook until al dente. (Gluten free ramen usually takes a little longer, about 8-10 min). Then drain the water and add the ramen to the garlic/ginger Ramen broth.
- Chop the chicken in slices and try not to eat it all before everyone comes to get a bowl!
- Assemble the bowls by adding some noodles & broth first, then chicken, then everything else as desired.
- Add the Chili Crisp on the side for everyone to add as much as they want! It’s a delicious finishing touch!
- Serves 4. Enjoy!
