I absolutely love a good ramen noodle bowl with all the toppings like egg, green onions and kimchi! Here is my version with gluten free rice noodles.
Here’s What You‘ll Need:
*1 pkg rice noodles (prepared according to pkg instructions)
*2 chicken breasts
*4 tbsp olive oil
*3-4 pieces dried or fresh lemon grass
*2-3 dried chiles or 1 tsp crushed red pepper flakes *3 cloves garlic minced/grated
*1 tsp ginger grated
*1/2 tsp coriander seeds
*2 tsp fish sauce
*4 cups chicken broth
*2 tbsp soy sauce
3 green onions chopped- separate the white and green parts but keep both
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder Optional toppings:
soft boiled egg
Prepare rice noodles according to package directions.
Chicken breast should be tenderized and sliced into two halves to make it nice a thin for quicker more even cooking. Dry the chicken and coat with a little olive oil, salt, garlic powder, and onion powder.
Heat a skillet over medium heat and add 2 tbsp of olive oil to pan. Pan fry the chicken breasts in the olive oil Until browned and cooked through. Set aside. When cooled slightly then cut into slices.
In a stock pot add 2 tbsp olive oil and heat over medium heat. Add the coriander seed, dry chiles or pepper flakes, lemon grass, garlic and ginger, and the white on the green onions. Sautee until fragrant but don’t let it burn. You want a nice fragrant oil. Now add soy sauce, fish sauce, and chicken stock to the pot and bring to a boil. Let simmer for 10 minutes to meld the flavors.
Time to assemble together. In a serving bowl place a handful of the rice noodles. Then scoop a generous helping of the broth into bowl. Top with sliced chicken, green onions, picked or soft boiled egg, sesame seeds, and kimchi.
Serve and eat immediately!