Eat With The Espinelis | 006
Soothing Chicken Ramen
It’s still quite chilly here in England during the month of April, and we’ve been fighting illnesses back to back, so we are continuing to bring in warming and soothing dishes to our weekly meals. This is enjoyable any time, though, as, at least in our family, ramen is always a welcome comfort food for us.
A couple of notes:
The chicken we use is always leftover roasted chicken that’s been pulled off the bone and saved. This allows us to make a meal really stretch as I also use the bones to make the broth. The chili paste is also something that can be experimented with as it brings a lot of flavor and can be made to fit your specific taste (more spicy / more smoky etc).
Ingredients:
▢ 4 cups bone broth (here’s our recipe - you can also purchase bone broth premade)
▢ 1 can (14 ounce) coconut milk
▢ ¼ cup soy sauce or coconut aminos
▢ 1 tablespoon fish sauce
▢ 2 tablespoons honey
▢ ¼ cup creamy peanut butter
▢ ⅛ - ¼ cup chili paste (to your liking depending on spice - we use a smoky one but anyone will do / can also use curry paste)
▢ small/medium roasted chicken cut up into pieces (we use leftover roast chicken from previous night)
▢ 1 cup mushrooms, sliced
▢ 1 inch fresh ginger, grated
▢ 1 clove garlic, minced
▢ 1 pound egg noodles
▢ juice of 1 lime
▢ 2 cups spinach
▢ chopped peanuts and green onions for garnish
Recipe:
1. In a large pot, combine all ingredients except rice noodles, spinach, peanuts, and green onions. Set over medium heat on the stove and bring to a simmer, reduce the heat and simmer for 30 minutes.
2. Raise heat to a boil. Stir in the noodles and spinach. Cook for 5 minutes.
4. Serve topped with peanuts and chopped green onions.
“So whether you eat or drink or whatever you do, do it all for the glory of God.”
1 Corinthians 10:31
What’s your favorite way of preparing ramen?
Leave your answers in the comments section!
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