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
- 8 oz dried ramen noodles or curly noodles
- 1 cup carrot, cut into thin matchsticks
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
Instructions
- Prepare ingredients by washing and chopping vegetables.
- In a large pot, bring water to boil over medium heat. Add chicken thighs, salt, pepper, garlic, ginger, and white parts of scallions. Simmer for about 15 minutes until chicken is cooked through.
- Remove chicken from the pot and shred it once cooled. Add ramen noodles and carrots to the broth; cook according to package instructions (about 5 minutes).
- Stir shredded chicken back into the pot with remaining scallion greens.
- Mix in black rice vinegar, soy sauce, and toasted sesame oil. Adjust seasoning as needed.
- Serve hot, garnished with extra scallions or chili oil if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 880mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 100mg