Chicken Ramen with Roasted Tahini Brussels Sprouts
30 Minute Meals – How to Make Chicken Ramen with Tahini Brussels Sprouts – with Video
30 Minute Meal – Chicken Ramen with Roasted Tahini Brussels Sprouts. Tahini – a great condiment made from toasted ground hulled sesame. You can make your own or pick up a jar at your local market. It’s definitely a must have if you want some diversity to your dishes.
When I found this recipe at Half Baked Harvest, I dove head in as it looked quick and easy, not to mention yummy. However I did so without realizing I was missing a couple ingredients. And because I didn’t have any Miso paste or Sambal Oelek (which I’ve never even heard of), this is my rendition of the dish. And I will tell you straight up – the flavors are simply amazing.
So in keeping with the 30 minute dish theme and cooking for only 2 people, a few adjustments were made to the original recipe. Check it out – you will not be disappointed as the meal is really, really delish. And don’t be intimidated by the recipe directions – it just looks harder than it is. Remember … from pan to plate in under 30 Minutes.. Enjoy 🙂
30 Minute Meal – Chicken Ramen with Roasted Tahini Brussels Sprouts
Chicken Ramen with Roasted Tahini Brussels Sprouts
thank you Halfbakedharvest for the recipe base
30 minutes total prep and cook time
Serves 2 with leftovers
Ingredients
Roasted Brussels Sprouts
• 1/2 pound brussels sprouts, ends trimmed and halved
• 2 tablespoons olive oil
• 1 tablespoon tahini
• pepper, to taste
Ramen
• 2 tablespoon olive oil
• 2 teaspoons fresh ginger, grated
• 2 cloves garlic, minced or grated
• 6 cups chicken broth (or veggie broth)
• 1 cup button mushrooms, sliced/chopped
• 2 tablespoons low sodium soy sauce
• 1 tablespoon sriracha sauce
• 2 chicken breasts, halved and sliced into 1/2″ strips
• 8 ounces fresh spinach, chopped
• 3 packs Ramen noodles, toss the seasoning packets
• 2 soft boiled eggs
• chopped green onions
Ginger Butter
• 2 tablespoons salted butter
• 1 tsp fresh ginger, grated
FROM PAN TO PLATE IN UNDER 30 MINUTES
Instructions
While the eggs are cooking preheat oven to 400 degrees. Soft boil the eggs by putting them in a pot of cold water, place on the stove top, and bring to a boil. Then lower to a simmer and cook for 6 minutes. Immediately emerge eggs in cold water and remove the shells. Put aside.
Roasted Brussels Sprouts
Place brussels in a bowl with 1/2 cup of water, cover with a paper towel and microwave on high for 5 minutes. (While the brussels are in the microwave, prepare your veggies for the ramen dish.) Once the brussels are done, place them in a large bowl and add the olive oil, tahini and pepper, and mix until the brussels sprouts are well coated. Spread the sprouts on a small cookie sheet and roast for 20 minutes or until the brussels sprouts are lightly charred and caramelized.
Ramen
Add the olive oil to a large soup pot over medium heat. Then add the ginger and garlic. Saute for 1 minute and then slowly pour in the chicken broth. Add the mushrooms, soy sauce and sriracha sauce. Bring the soup to a boil, add the chicken and simmer for 15-20 minutes. Add the spinach and the ramen noodle. Cook for 2-3 minutes until the ramen is soft.
Ginger Butter
Combine the butter and ginger in a small pan over medium heat and cook until the butter is melted and the ginger is fragrant.
To Serve
If you don’t want to eat this like soup, use a slotted spoon and scoop out the ramen chicken mix onto a plate. Top with soft boiled eggs and sprinkle the eggs with pepper. Add the roasted brussels sprouts on the side. Top the ramen with the green onions and drizzle with the ginger butter and voila – simply delish
Optional add ons at serving time – toasted sesame seeds, sliced carrots, green onions, jalapenos, fresno chilies, basil, cilantro.
This recipe is not hard at all. Just watch the 2 minute video below and see for yourself. Enjoy and as always … HAPPY COOKING