Chicken Ramen Meal Prep

Chicken Ramen Meal Prep
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Chicken Ramen Meal Prep

Made from wholesome and delicious ingredients, you’re sure to love this simple and gluten-free adaptation of classic chicken ramen!

Chicken Ramen Meal Prep

Chicken Ramen Meal Prep Ingredients:

  • 3/4 lb. Boneless, Skinless Chicken Thighs (~2-3 chicken thighs)
  • 32 oz. Chicken Broth or Stock (if using low-sodium, optionally add 1 tsp. Himalayan Pink Salt)
  • 4 Radishes (thinly sliced)
  • 2 Hard Boiled Eggs (peeled and halved)
  • 2 Brown Rice and Millet Ramen Noodle Bricks (cooked to package’s directions)
  • 4 Scallions/Green Onions (sliced)
  • 1 Garlic Clove (minced
  • 1 tsp. Grated Fresh Ginger
  • 2 Tbsp. Tamari or Coconut Aminos
  • 1 Tbsp. Avocado Oil (for sautéing in the pot)
  • 1 Tbsp. Avocado Oil (for baking in the oven)
  • 1 Tbsp. Brown Onion (finely diced)
  • 1 Heaping Tbsp. Chickpea Miso Paste (or gluten-free White Miso Paste)
  • Optional Add-in’s: sriracha, sesame seeds, red chili flakes

Chicken Ramen Meal Prep

Chicken Ramen Meal Prep

Chicken Ramen Meal Prep

Chicken Ramen Meal Prep

Chicken Ramen Meal Prep

Made from wholesome and delicious ingredients, you’re sure to love this sim-ple and gluten-free adaptation of classic chicken ramen!
Course Lunch, Main Dish
Cuisine Asian
Keyword Chicken, Meal Prep
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 meals

Ingredients

  • 3/4 pound boneless, skinless chicken thighs
  • 32 ounces chicken stock or broth
  • 4 radishes thinly sliced
  • 2 large hard boiled eggs peeled and cut in half
  • 2 Brown Rice & Millet Ramen Noodle Bricks cooked according to package directions
  • 4 Scallions sliced
  • 1 clove garlic
  • 1 tsp fresh ginger grated
  • 2 tbsp Coconut Aminos
  • 1 tbsp avocado oil
  • 1 tbsp onion diced
  • 1 tbsp White Miso Paste

Optional

  • Sriracha
  • Sesame Seeds
  • red chili flakes

Instructions

  • Preheat oven to 375℉.
  • While the oven comes to temperature, heat on the stove a large pot over medium/high heat.
  • Add (1 tbsp.) avocado oil, then add chicken thighs and let sear for ~2 minutes on each side.
  • Remove seared chicken thighs from pot and if the oven has come to temperature, place seared chicken thighs onto a foil-lined baking sheet greased with remaining avocado oil. Bake on the middle oven rack for ~10-12 minutes or until internal temperature is 165℉. Set Aside once cooked.
  • Meanwhile, add to the pot the onion, garlic, and ginger — sauté for ~3-5 minutes or until aromatic.
  • Next, add to the pot the chicken broth, tamari, and miso — stir to gently deglaze the pan and then raise temperature to a boil.
  • Once boiling, lower heat to medium/low and let simmer for ~15 - 20 minutes.
  • When ready to enjoy, serve broth over ramen noodles and top with sliced chicken thighs, halved hard boiled egg, scallions, and radishes (as well as any optional ingredients).

Notes

Nutrition for 1 out of 4 servings:
27.2g Protein | 15.9g Fiber | 13.8g Fat | 1.4g Fiber | 335 Calories
 
Storing and Serving Tips:
  • When storing: keep ramen broth base separate from ramen noodles and fresh toppings.
  • When reheating: add ramen noodles to ramen soup base — the noodles will clump together when stored/cooled down, BUT not to worry because they will become just as good as when they were freshly made if reheated in the ramen broth.
  • Once heated up: top with the fresh toppings just before serving and enjoying.

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