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sesame ginger ground chicken noodle bowls

Course dinner, Main Course
Cuisine Asian
Keyword ground chicken, noodle bowls, ramen
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

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

  1. Cook ramen noodles according to package instructions then drain.
  2. 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.
  3. While the chicken cooks, whisk together the soy sauce, pomegranate juice, and maple syrup.
  4. 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.
  5. Divide skillet mixture between bowls then top with chopped peanuts, sliced green onions, and toasted sesame seeds.