8 ounces of Flour City Pasta Ramen Noodles
8 cups of water (or 4 cups f water and 4 cups of chicken/vegetable stock)
2 Tablespoons sesame oil
2 boneless, skinless chicken breast, sliced in half
*black pepper, salt, and garlic powder to season the chicken. Measure these from the depths of your soul but be careful with the salt.*
1 medium carrot
1 cup thinly shaved cabbage
2 cloves of garlic, minced (if you must, measure it with your heart though)
1 teaspoon grated, fresh ginger
Soy sauce to taste
Prep:
Bring water to a boil, heat oil in a large skillet over medium heat until hot.
Season the chicken breast on both sides. Sear the chicken on either side by turning it over after about 5 minutes. The chicken should be browned and golden before flipping over. Once he chicken is done, set aside so it can rest before cutting into it. (this preserves the moisture in the chicken)
After water is brought to a boil, cook off your noodles. This should take about 5-7 minutes to cook.
In the same pan from the chicken, saute the garlic, the carrots, ginger, and the cabbage all together. Once sauted all together, add your preferred stock and bring to a simmer.
Pour stock/veggies over cooked ramen noodles. Slice chicken and put on top.
when you sear the chicken use a large pot that can fit 2 quarts of liquid. You’ll use it for the soup part after cooking the chicken off