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Chicken Noodle Ramen

Ingredients

Yield: Makes 6 servings
Prep Time: 10 minutes
Cook Time: 18 minutes

1 pound cooked boneless, skinless chicken breast, shredded
5 cups chicken stock
2 cups mushrooms, sliced
2 cups Napa cabbage
½ cup white onion, chopped
2 Tablespoons Kikkoman® Oyster Sauce
⅓ cup Kikkoman® Soy Sauce
¼ cup Kikkoman® Rice Vinegar
1 Tablespoon Kikkoman® Sesame Oil
1 teaspoon garlic, minced
1 teaspoon ginger, grated
6-ounces dry ramen noodles

Optional toppings: Soft boiled eggs, green onion, cilantro, lime wedges, sesame seeds

Instructions

  1. Heat sesame oil in a large pot over medium heat. And onion, garlic and ginger. Sauté 3 minutes. Add cabbage and mushrooms and continue to cook 5 minutes longer.

  2. While vegetables cook, boil ramen noodles per package directions. Strain and set aside.

  3. Add chicken broth, oyster sauce, soy sauce, and rice vinegar into vegetable mixture and bring to a boil. Reduce heat to simmer and add shredded chicken. Stir well. Simmer 10 minutes. Divide ramen noodles among serving bowls. Ladle soup on top and garnish with desired toppings.

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