My whole family loves (!) ramen, so when I saw this recipe on allrecpies.com knew I needed to give this one a try.  The only thing to know is that if you make this, it's not going to be a quick dinner.  It'll take about an hour, which is fine but doesn't always work on nights with soccer practices.  That being said, it was a huge hit in the Delaney Test Kitchen, even thought we ate a bit later than usual.  I skipped the egg for us on the trial run, but I put out all of our hot sauces on the table so that everyone could customize their bowls.  It was Yum!



Chicken Ramen Bowl
 
Ingredients:

• 2 tablespoons vegetable oil, divided
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• ½ cup rice vinegar, or to taste
• ½ cup reduced-sodium soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons mirin
• 1 tablespoon fish sauce
• 1 tablespoon Sriracha sauce
• 4 cups low-sodium chicken broth
• 1 cup water
• ¾ pound baby bok choy, quartered lengthwise
• 1 cooked chicken breast, shredded
• 3 (3 ounce) packages dried ramen noodles
• 4 eggs
• 1 jalapeño pepper, sliced, or to taste
• 2 green onions, chopped, or to taste
• ¼ cup chopped cilantro, or to taste

Directions:

1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add onion and sauté until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and Sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce the heat and simmer for about 5 minutes. Stir in bok choy and chicken; simmer gently until bok choy is just tender, about 2 minutes. Cover and keep warm.
2. Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered and stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain noodles and drizzle with remaining 1 tablespoon oil to prevent sticking.
3. While the ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
4. Fill a large bowl with ice water. Transfer eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away the shells, and slice in half.
5. Divide ramen between four bowls. Add broth, then top with jalapeño, green onions, cilantro, and soft boiled egg halves. Serve immediately.

I found this recipe in the December/January issue of Allrecipes.com, and it looked liked it checked all the boxes for the Fam so I gave it a try in the Delaney Test Kitchen.  And by that I mean it was only supposed to take 20 minutes total. What!?  This one really was so easy, and the sauce was delish.  The red pepper flakes at the end really give it the flavor it is missing otherwise, which is great because then everyone can regulate their desired level heat for themselves.  We were still at the table when I was asked to add to to our regular rotation. For me, that is a win!  

Bulgogi-Style Skillet Chicken
Ingredients

• ¼ cup chopped onion
• 5 tablespoons soy sauce
• 2 ½ tablespoons brown sugar
• 2 tablespoons minced garlic
• 2 tablespoons sesame oil
• 1 tablespoon sesame seeds
• ½ teaspoon cayenne
• salt and ground black pepper to taste
• 1 pound skinless, boneless chicken breasts, cut into thin strips
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Directions
1. For sauce: Whisk together white and light green parts of the green onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth.

2. Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes.
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​3.  Divide rice and chicken evenly among four bowls and drizzle with sauce from the skillet. Garnish with reserved  dark green onion. Serve with crushed red pepper.