Let’s talk about how awesome it is to eat this simple, cheap, ramen noodles that cost close to nothing.
After years, ramen is still every college student’s go-to meal. They’re convenient, cheap and delicious.
I love ramen because it reminds me of my childhood, of rainy days when we gathered around in my uncle’s house eating ramen with a handful of bean sprouts.
We’re not in college anymore so let’s make a little extra effort and make this ramen noodles just a bit more sophisticated! In this recipe, we are taking shortcuts by making a quick broth to suit our needs rather than the traditional way of making Japanese ramen broth.
This is definitely my ideal kind of ramen. You’ll love this quick ramen (instant pot) version because it’s still convenient yet more sophisticated but still has the distinct comfort of your college years.
This ramen features:
• a quick broth: chicken broth, soy sauce, apple vinegar, curry paste, chili oil.
• toppings: shredded chicken, mushrooms, spinach, eggs, carrots. The choice is yours!
All of this deliciousness is coming together in less than an hour. Win win!
Some Notes for this recipe:
Boil noodles separate from the broth and toss them with sesame oil. Boiling noodles in the broth will results in mushy, gummy noodles, not the way we want our best ramen to be. Cook the noodles, drain under cold water just right before serving.
Use less sodium chicken broth. That way you can adjust the broth according to your preference.
You can omit chili oil if you can’t locate this ingredient anywhere, but it should be available in any Asian grocery store.
Slurp up my friends!
Instant Pot Chicken & Spinach Ramen
Next level ramen with chicken, spinach, mushrooms and a satisfying chicken broth. So comforting and delicious!
- 2 strips bacon (chopped)
- 2 cloves garlic (minced)
- 1/2 onion (diced)
- 1 thumb size ginger (sliced thinly)
- 4 cups chicken broth (home-made or low sodium)
- 1/4 cup rice vinegar
- 2 cups water
- 1 tablespoon chili oil
- 1 tablespoon curry paste ( I used Thai curry paste)
- 1 tablespooon low sodium soy sauce (more to taste)
- 2 pieces (1/2lb) boneless, skinless chicken thighs (fat trimmed & removed)
- 8 oz baby bella mushrooms (sliced)
- 3 cups packed spinach
- 4 squares ramen noodles (about 4 oz each)
- 1 tablespoon sesame oil
- 4 boil eggs (soft or hard boil)
- 2 tablespoons green onion
- handful of bean sprouts, shredded carrots
Set the instant pot to saute function. Add garlic, onion, bacon and cook for about 2 minute, until fragrant. Add in 2 pieces of chicken thigh and sear on both sides until brown.
Add in broth, water, soy sauce, ginger pieces, vinegar, chili oil, curry paste. Stir to combine. Cover and cook on high pressure for 15 minutes.
Once done cooking, use quick release function. Remove chicken to a plate and shredd with 2 forks.
Press saute funtion again. Add chicken back to the pot. Add in mushroom, spinach and cook until soften, about 2 minutes.
Bring a pot of water to boil and cook ramen according to package instruction. Once done, drain under cold water. Drizzle sesame oil to prevent ramen from sticking.
Serve noodles with a handful of bean sprouts, more chili oil (if desired) and handful of shredded carrots. Enjoy!
Adapted from Half Baked Harvest