Do you ever crave those basic super cheap ramen noodles that we all ate in college? Because I DID the other day haha. I honestly hadn’t thought about them in years but then they JUST SOUNDED SO GOOD. Obviously, I didn’t have any on hand so I planned a ramen-ish recipe for dinner the following week and that’s how these sesame ginger ground chicken noodle bowls were born! Clearly, these aren’t even close to those chicken flavored ramen noodles but they really hit the spot AND they come together so quick AND are even better!
So what’s all in these sesame ginger ground chicken noodle bowls?! LET’S DISCUSS. We first start with minced garlic, red pepper flakes, and ground ginger sautéed in sesame oil then we add ground chicken and brown it up. Next, we mix in sliced mushrooms, a soy sauce pom juice mixture, and chopped cabbage and cook it until all the flavors develop and the sauce thickens. Finally, add in our cooked ramen noodles and BOOM… sesame ginger ground chicken noodle bowls in like 35 minutes!
Cesame ginger ground chicken noodle bowl recipe:
sesame ginger ground chicken noodle bowls
Ingredients
- 8 oz ramen noodles
- 2 tbsps sesame oil
- 4 garlic cloves minced
- 1 tsp ground ginger
- ½ tsp crushed red pepper flakes
- 1 lb lean ground chicken
- ½ cup low sodium soy sauce
- 3 tbsps pomegranate juice
- 2 tbsps maple syrup
- 16 oz sliced white mushrooms
- 2 cups roughly chopped green cabbage about half of a normal sized cabbage
- ⅓ cup roasted peanuts roughly chopped
- sliced green onions and toasted sesame seeds for serving
Instructions
- Cook ramen noodles according to package instructions then drain.
- Heat sesame oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic, red pepper flakes, and ground ginger. Stir to coat then sauté until garlic is fragrant, about 1-2 minutes. Add the ground chicken to the pan, breaking it up with your cooking utensil, then let cook until almost browned, about 4-6 minutes.
- While the chicken cooks, whisk together the soy sauce, pomegranate juice, and maple syrup.
- Once the chicken is almost browned, add the mushrooms then cook another 2-3 minutes. Next, add the soy sauce mixture and chopped cabbage to the pan. Mix to evenly distribute everything then bring the mixture to a simmer. Reduce heat to medium-low then let cook until sauce thickens, about 5-8 minutes. Finally, mix in the cooked ramen noodles then remove the skillet from heat.
- Divide skillet mixture between bowls then top with chopped peanuts, sliced green onions, and toasted sesame seeds.
Hope you enjoy this recipe! If you try it, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your noodle bowls in action. Byyyeeee!
xx ab
p.s. more asian recipes here!