Asian Chicken and Ramen Noodles

I’ve eaten lots of delicious Asian food in Thailand, China, Hong Kong and other places so I’ve incorporated some of these tastes, textures and inspiration.

Let me take you half way around the world without leaving home with this Asian chicken and ramen noodles! I make it simple, quick, and easy! Deeeeelish!

Noodles bowl with shrimp

It brings me great pleasure to share my global travel experiences with others Aussie grassfed beef Asian bowl. Many people, I understand, are unable to travel widely to many of the world’s continents for a variety of reasons. Since I’m so fortunate to be able to do so, I like to think of myself as your personal travel bug. And, yes, I’m bringing back food ideas and inspiration that will send you hints of new flavors without you having to leave your house!

Asian noodle bowl with shrimp

We didn’t consume much Asian food, including Asian-influenced food, growing up in West Virginia’s coalfields. The majority of our food was Appalachian style, which meant it was hearty and filling but not too difficult or expensive to cook. However, I can detect traces of Asian cuisine in some of our mountain cuisine, which is interesting. And, because I’ve had my fair share of delectable Asian cuisine, whether in Thailand, China, Hong Kong, or elsewhere, I’ve incorporated some of these flavors, textures, and inspiration into this dish.

If you’re looking for one of my Appalachian recipes, this cucumber salad is it! It’s easy to make, totally beautiful, and good!

Quick shrimp recipes

This recipe for asian chicken noodle soup is inspired by my incredible travels in Asia. In my travels through Shanghai, Beijing, Hong Kong, Singapore, and Thailand, I’ve dined at fine restaurants, sampled street food, learned how to make dim sum, had a Kelong dinner, eaten poisonous snake soup, explored wet markets, tried new fruits like mangosteen, and dined at hawker stands.

Noodles in Arabian style

An observation about the ramen noodles I used. The seasoning packets were discarded after I bought them in the box. Everything I wanted to do was eat noodles. Any other kind of noodle, including egg noodles, may be used. They can be found dried. There are also frozen noodles available. If you’re fortunate enough to live near an Asian grocery store, you’ll be able to find a wide range of foods. After the recipe, I’ve included Amazon product links to classic chicken noodle soup. And, yes, if you buy, I do earn a minuscule portion of your “money.”

Ginger, garlic, chili sauce, and soy sauce should all be added to the chicken stock. Pour the mixture over the baking dish’s contents. Cook for 40 to 45 minutes, covered, in a 400°F preheated oven.

Quick soup for noodles

Remove the cover and uncover it. Separate the shrimp udon noodle bowl with a large fork or pasta utensil, allowing them to ‘swim’ in the broth. Toss in the bokchoy and combine well. Cover and set aside for about 10 minutes to allow the steam to escape.

Kids and even babies who are starting to eat solid foods (mommys you know who you are and what’s best for your baby!), take a look at this Easy Homemade Noodle Bowls. My 13 month-old twin grandsons love them! 

Noodles in a bowl

If you want to enjoy dishes that have noodles in them then you must try out the Arabian dishes. They are easy to make and have loads of vegetables that make them taste the yummiest. Being a foodie myself I love to hog on to the noodles that are cooked in the Arabian style for relishing over my tastebuds properly.

asian chicken and ramen noodles

Yield: Makes One 9 x 13 baking casserole dish

Let me take you half way around the world without leaving home with this Asian chicken and ramen noodles! I make it simple, quick, and easy! Deeeeelish!

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Ingredients

• Preheat oven to 400
• 2 lbs. chicken thighs, skin on and bone in
• ¼ cup oil, canola
• 3 Tbl. toasted sesame oil
• 32 oz. chicken stock
• 2 Tbl. grated fresh ginger
• 2 Tbl. garlic, minced
• 2 Tbl. Korean chili sauce
• ¼ cup soy sauce
• 8 oz. ramen noodles, dried
• 1 ½ cups sweet onions, small dice
• 8 oz. sliced bamboo shoots
• 2 cups mushrooms, your choice (I used shitake.)
• 1 cup radishes, matchstick cut
• 4 cups baby bokchoy, sliced with green

Instructions

In a heavy large cast iron skillet over medium high heat, get the skillet hot. Add the canola and sesame oil.

Add the chicken, skin side down, and pan sear for about five minutes until the skin is golden brown.

Remove from blaze and put chicken and oil into a large deep casserole baking dish. Place chicken to one side of the dish leaving room to put the ramen noodles on the other side.

Sprinkle all over the chicken and ramen noodles the onions, bamboo shoots, mushrooms and radishes.

Mix into the chicken stock the ginger, garlic, chili sauce and soy sauce. Pour over the ingredients in the baking dish.

Cover and cook in a 400-degree preheated oven for 40 to 45 minutes.

Remove and uncover. Take a large fork or pasta utensil to separate the ramen noodles letting it ‘swim’ in the broth. Add the bokchoy to the mixture. Recover and let it sit for about 10 so it will steam a little.

Uncover and gently mix the all ingredients into the broth and noodles.

Notes

If the ramen noodles have seasoning packets with them, toss out. Just use the noodles.

To garnish, I've added pink peppercorns and green onions. Totally optional!

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Noodles Noodles