weekend dinners

This Easy Chicken Ramen can be made at home in about 30 minutes! A flavorful broth with chicken and noodles, and don't forget the ramen egg!

Easy Chicken Ramen

onion (sliced)

ginger root

garlic (pressed

chili garlic sauce

oyster sauce

fish sauce

soy sauce

rice vinegar

shiitake mushrooms (stems removed and sliced)

baby bok choy

boneless (skinless chicken thighs)

chicken broth

water

yakisoba noodles*

eggs

green onion

cilantro

sesame seeds

lime wedges

Whisk together the 1/4 cup of soy sauce, 1/4 cup of rice vinegar and 3/4 cup water, set aside.

Prepare an ice bath by filling a bowl with ice and water.

Bring a pot of water to boil (make sure there is enough water to cover the eggs). When boiling, carefully lower the eggs into the water using a slotted spoon or spider. Reduce heat if necessary to keep the water just barely boiling. Cook for 7 minutes, then remove from pot and place eggs in the ice bath. Leave in the ice bath for 3 minutes. Remove from ice bath and gently peel (egg will be soft). Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight. If keeping longer, discard the marinade and store in the refrigerator up to 3 days. Reheat the egg in the ramen broth (don&#x27;t leave in the broth very long before serving or the egg will overcook).

To Prepare The Ramen Egg:

If using fresh noodles:

Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn&#x27;t need to). Set aside.

(If using another type of noodle, follow package instructions)

To Prepare The Noodles:

Heat a large pot or dutch oven over medium high heat. Add the onion and sauté until starting to soften, about 5 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don&#x27;t burn. Add the chicken broth and 1 cup of water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring back to a simmer.

When broth reaches a simmer, add the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through and reaches a temperature of 165°F.

Remove the chicken and shred it with two forks. Add it back to the broth along with the bok choy and cook for 3-5 minutes. Remove from heat and serve.

To Prepare The Soup:

In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, cilantro and sesame seeds if desired.

To Serve The Ramen:

The crispy chicken sandwich craze gets a vegan makeover! The journey may be a long one, but the destination is well worth it. After you fry your “chicken” breasts to golden brown, serve up your sandwich on a toasted bun with colorful slaw and vegan aioli. Consider any carnivore fooled!

Ultimate Crispy “Chicken” Sandwich Recipe by Tasty

oz cannellini bean

oz firm tofu, pressed,

olive

vegan worcestershire sauce

vegetable bouillon packet,

onion powder,

garlic powder, plus 1 teaspoon, divided

kosher salt,

vital wheat gluten, plus 2 tablespoons

all-purpose flour,

oat milk

dill pickle juice

hot sauce

canola oil, for frying

corn starch

baking soda

paprika

cayenne

black pepper

purple cabbage, thinly sliced

carrot,

apple cider vinegar

sugar

salt

mayonnaise

garlic paste

brown mustard

kosher salt

vegan brioche buns, toasted

dill pickle, sliced

hot sauce of choice

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In a food processor, combine the cannellini beans and their liquid, the tofu, olive oil, worcestershire sauce, dissolved bouillon, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1½ teaspoons salt. Blend on high speed until smooth and  homogenous.

Add the vital wheat gluten in batches, blending between additions and scraping down the sides of the bowl to fully incorporate. The mixture should start coming together into a dough.

Transfer the dough to a lightly floured surface and knead for about 5 minutes, until elastic and smooth. Cover with a towel and let rest for 10 minutes.

Divide the dough into 8 equal portions. Lightly sprinkle each piece with flour and roll out to flatten. Using your hands, shape each portion to resemble a chicken breast.

Wrap each piece of “chicken” in parchment paper and transfer to a steamer pot. Steam for 80 minutes, flipping halfway through. The steaming process is important to ensure the vital wheat gluten is fully cooked.

Towards the end of the steaming, prepare the brine: In a large, shallow dish, whisk together the oat milk, pickle juice, hot sauce, and 1 tablespoon salt.

Remove the “chicken” from the steamer and discard the parchment paper. Transfer the warm “chicken” to the brine to marinate for 1–2 hours.

Meanwhile, make the quick slaw: In a medium bowl, combine the cabbage, carrot, apple cider vinegar, sugar, and salt. Toss to combine well and set aside.

Make the vegan aioli: In a small bowl, combine the vegan mayonnaise, garlic, mustard, hot sauce, and salt. Mix well to combine.

Fill a large pot with the canola oil. Heat over medium-high heat until the oil reaches 350°F (180°C).

While the oil heats, bread the “chicken”: In a wide, shallow dish, mix together the flour, cornstarch, baking soda, remaining 2 tablespoons garlic powder, remaining tablespoon onion powder, the paprika, cayenne, remaining tablespoon salt, and pepper. Mix together with a fork.

Remove the “chicken”from the brine. Lightly coat in the flour mixture, then set aside.

Add about ¼ cup (60 ml) of the brining liquid to the flour and mix with a fork to create some clumps, which will fry up to be crispy bits.  Dip each floured “chicken” breast in the brine, making sure there are no dry spots. Coat each piece again in the clumpy flour mixture.

Working 2 at a time, fry the “chicken” for 3–4 minutes, until deep golden brown and crispy. Transfer the “chicken” to a wire rack and season lightly with salt. Bring the oil temperature back to 350°F (180°C) between batches.

To assemble, spread 1 tablespoon of aioli across the bottom of each toasted brioche bun. Top with pickles, a piece chicken, a dash of hot sauce, and about ½ cup (50g) slaw. Top with the top bun.

https://vid.tasty.co/output/158202/landscape_480/1579632343

Slow Roasted Prime Rib Recipe

lb Bone In Standing Rib Roast

Kosher salt

TBSP canola oil

Separate roast from rib bones (you can ask your butcher do this).

Trim fat cap but leave a layer of fat (you can also ask your butcher to do this). Use a knife to slice slits into the fat cap in a crosshatch pattern.  Cut though the fat but not the meat. Season liberally with kosher salt all all over the surface of the meat.

Place roast back on the bones. Set roast on a sheet pan fitted with a rack in the fridge for at least 24 hours up to 3 days, uncovered.

Preheat oven to 225 F (if using a convection oven, use 200 F).

Heat a large skillet with oil over medium high heat. Brown the sides and top of the roast. After browning, place roast back on to bones and tie together with kitchen twine. . Season with pepper if desired.

Set on a rack fitted to a baking sheet and roast uncovered until internal temp registers 110 degrees - this should take about 3-4 hours. Turn off the oven. Let it sit in the oven uncovered until internal temp hits 115 for rare, 120 for medium rare. (temperature will continue to rise after removing from the oven. Broil if desired. After removing from the oven rest for 30 minutes loosely tented with foil.

After resting, remove roast from bones for easy carving. Slice the ribs and slice roast into 3/4 inch slices. Season slices with salt before serving.

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Easy Chicken Ramen

Ultimate Crispy “Chicken” Sandwich ...

Slow Roasted Prime Rib Recipe

Top 3 weekend dinners recipes from across the web

The most viewed weekend dinners recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Chicken Ramen

Ultimate Crispy “Chicken” Sandwich ...

Slow Roasted Prime Rib Recipe

The most viewed weekend dinners recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine