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Basil Chicken Noodle Bowl

There are few things that I love more than a hearty and comforting Basil Chicken Noodle Bowl.  The great thing about these is that they are super versatile and quick for an easy weeknight meal.  

Basil Chicken Noodle Bowl

My FAVORITE component of this dish is the soy sauce eggs (Shoyu Tamago) I always make a big batch to keep around for breakfast, lunch, or a snack!  

I like for my eggs to be more on the side of a medium-boiled egg as opposed to a hard boil so the yolk is still nice and creamy.  The easiest preparation I have found is placing the eggs in a pot filled with cold water about an inch over the top of the eggs.  

As soon as the eggs come to a boil, turn the heat off and let them sit for 3 minutes.  Directly after, I like to shock them in ice water to stop the cooking process and make them easier to handle.  Easy peasy, hope you all enjoy it!

 

Basil Chicken Noodle Bowl

Basil Chicken Noodle Bowl

Basil Chicken Noodle Bowl

 

Basil Chicken Noodle Bowl

Basil Chicken Noodle Bowl

Yield: 2 Servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 1 large chicken breast, cubed
  • 32 oz chicken broth
  • *3 oz Ramen noodles
  • 1 tbsp red pepper flakes
  • 1/2 small head of savoy cabbage, shredded
  • 1 cup sugar snap peas
  • 2 green onions, chopped
  • 2 carrots, peeled and shredded
  • 1/2 ounce dried shiitake mushrooms
  • 1 lime
  • 1/4 cup basil, shredded
  • 2 hard-boiled eggs
  • 3 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp sugar

Instructions

  1. Place shiitake mushrooms in a bowl of hot water for 30 minutes, until plumped. Slice, and set aside.
  2. Heat chicken broth to a boil in a soup pot, add red pepper flakes, and 1 tablespoon of soy sauce. In a separate pot, cook ramen according to package directions and drain.
    in a small pot, combine 2 tablespoons of soy sauce, rice wine vinegar, and sugar and bring to a simmer over medium heat, swirling to make sure sugar is dissolved. Add eggs and roll them around until they are a uniform brown color. Set aside until you’re ready to serve.
  3. Add chicken to boiling broth. Poach chicken 5 minutes in broth. Ladle soup into 4 deep bowls, equally distributing broth and chicken. Divide veggies into 2 equal amounts and place in the bowls. Divide cooked fresh pasta into 2 equal amounts and place into the bowls. Cover bowls and allow to steep for 3 to 4 minutes. Gently incorporate noodles up from the bottom of each bowl and serve. SLURP away! It is customary to slurp as you eat, using oversized spoons to drag the noodles up to your mouth. Garnish your noodle bowls with basil and squeeze of lime for an extra zing!

Notes

The ramen I am referring to is not the .69 cent ramen you may be used to. You can find authentic ramen noodles in the Asian section of any supermarket. They come in a package similar to spaghetti.

*If you can't find shiitake mushrooms, you can definitely use whatever mushrooms are readily available (or none at all!)

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