Gingery Pork Ramen Stir-Fry

 

Pork and Zucchini Bibimbap

 

Korean Pork Lettuce Wraps

Ingredients

1 teaspoon ground ginger
3 tablespoons light brown sugar, divided
1 (2-lb.) trimmed boneless pork shoulder roast (about 2 1/2 to 3 lb. before trimming)
2 1/2 tablespoons toasted sesame oil, divided
1/2 cup unsalted chicken stock
6 garlic cloves, crushed
1 1/2 teaspoons kosher salt, divided
1 1/4 cups rice vinegar
1 1/4 cups water
1 1/2 cups precut matchstick-cut carrots
1 1/2 cups matchstick-cut daikon radish
6 tablespoons white miso
1 tablespoon Sriracha chili sauce
24 red leaf lettuce leaves

Heat a medium skillet over medium-high. Combine ginger and 1 tablespoon sugar; rub evenly over all sides of pork. Add 1 tablespoon oil to pan; swirl to coat. Add pork; cook, turning until charred on all sides, about 8 minutes. Place pork in a 5- to 6-quart slow cooker; add stock and garlic. Cover and cook on low until pork shreds easily with a fork, 7 1/2 to 8 hours. Remove pork from slow cooker, reserving 1/4 cup cooking liquid. Shred meat with 2 forks, and place in a large bowl. Add reserved 1/4 cup cooking liquid and 3/4 teaspoon salt; toss well to combine.

Meanwhile, combine vinegar, 1 1/4 cups water, remaining 2 tablespoons sugar, and remaining 3/4 teaspoon salt in a saucepan; bring to a boil over medium-high, stirring to dissolve sugar. Add carrots and radish. Remove from heat; cool completely, about 30 minutes or up to 7 hours. Drain well.

Combine miso, Sriracha, and remaining 1 1/2 tablespoons oil. Spread about 1 teaspoon sauce over each lettuce leaf; top each with about 1 ounce pork and 2 tablespoons pickled vegetables. 

Sesame Soy Noodles with Shrimp

 

Ingredients

Ingredient Checklist

• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons oyster sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon vegetable oil
• 12 ounces fresh or frozen (thawed) medium shrimp, peeled and deveined
• 3 green onions, trimmed and cut into 2-inch pieces
• 1 tablespoon minced ginger
• 3 garlic cloves, sliced
• 3 baby bok choy (1 pound), trimmed and sliced
• ½ red bell pepper, cut into bite-size strips
• 1 14.2 ounce package precooked Hokkien noodles
• Crushed red pepper or Sriracha

Directions

Instructions Checklist

• Step 1

  In a small bowl whisk together soy sauce, oyster sauce, and sesame oil.

• Step 2

  In a wok or extra-large skillet heat 1 tablespoon vegetable oil over medium-high. Add shrimp in a single layer and cook 2 minutes or until opaque, turning once. Remove to a plate.

• Step 3

  Add green onions, ginger, and garlic to wok. Cook and stir 30 seconds. Add bok choy and bell pepper; cook and stir 2 minutes.

• Step 4

  Add noodles, shrimp, and soy sauce mixture to wok. Using tongs, toss ingredients until noodles are coated in sauce and heated through. If desired, top with crushed red pepper or Sriracha. Serve immediately. Serves 4.

First time making this, it came out too salty.  Need to adjust seasonings...

Vietnamese Chicken & Rice Bowls

 

Spicy Pork Bowls with Greens

 

INGREDIENTS

1. • 1 (1 1/4-lb.) pork tenderloin
   • 3 Tbsp. sambal oelek
   • 2 Tbsp. light brown sugar
   • 1 (1") piece ginger, peeled, finely grated
   • 1 garlic clove, finely grated
   • 3 Tbsp. soy sauce, divided
   • 2 1/4 tsp. toasted sesame oil, divided
   • 3 Tbsp. vegetable oil, divided
   • Kosher salt
   • 2 medium carrots, peeled, sliced
   • 1 bunch collard greens or Tuscan kale, ribs and stems removed, leaves sliced
   • 1 Tbsp. seasoned rice vinegar
   • Steamed white rice, thinly sliced scallions, and gochujang (Korean hot pepper paste; for serving)

PREPARATION

1. 1. Freeze tenderloin until firm around the edges, 30–45 minutes, if time permits.
   2. Combine sambal oelek, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag.
   3. Thinly slice pork with a long, sharp knife. Add to marinade, seal bag, and knead to coat. Let sit at least 10 minutes and up to 2 hours.
   4. Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add half of pork in a single layer; season lightly with salt. Cook, undisturbed, until browned underneath, about 1 minute. Toss pork, then continue to cook, tossing, until cooked through, about 1 minute more. Transfer to a plate. Repeat with another 1 Tbsp. vegetable oil and remaining pork. Wipe out skillet.
   5. Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high. Add carrots in a single layer and cook, undisturbed, until starting to soften and brown underneath, about 2 minutes. Add collard greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.
   6. Combine vinegar and remaining 1 Tbsp. soy sauce and 1/4 tsp. sesame oil in a small bowl.
   7. Divide rice among bowls; arrange vegetables and pork over. Drizzle with dressing and top with scallions. Serve gochujang alongside.

Sweet & Sour Chicken with Broccoli

 

Ingredients

Ingredient Checklist

• 3 ounces dry ramen noodles
• 1 tablespoon canola or avocado oil
• 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
• ½ cup orange juice
• 6 cups small broccoli florets (about 12 ounces)
• 3 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 ½ tablespoons cornstarch
• 2 tablespoons honey
• 1 tablespoon finely chopped garlic
• ¾ teaspoon crushed red pepper
• ½ teaspoon kosher salt

Directions

Instructions Checklist

• Step 1

  Preheat oven to 375 degrees F.

• Step 2

  Crush noodles and spread on a rimmed baking sheet. Bake, stirring once, until lightly browned, 7 to 9 minutes.

• Step 3

  Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer the chicken to a plate. Add orange juice to the pan and cook, scraping up any browned bits, for 15 seconds. Add broccoli; cover and cook until tender, about 3 minutes.

• Step 4

  Meanwhile, whisk vinegar, soy sauce and cornstarch in a small bowl.

• Step 5

  Add the vinegar mixture, honey, garlic, crushed red pepper and salt to the pan; bring to a boil. Cook, stirring, until the sauce is thickened, about 1 minute. Add the chicken and cook for 1 minute more. Top with the ramen noodles.

Grilled Pork Spareribs with Gochujang Barbecue Sauce

Ingredients

⅔ cup apple cider vinegar

½ cup (packed) dark brown sugar

6 Tbsp. gochujang (Korean hot pepper paste)

¼ cup adobo (from 1 can chipotle chiles in adobo)

2 racks St. Louis–style pork spareribs (about 4 lb.)

Kosher salt, freshly ground pepper

Vegetable oil (for grill)

Place a rack in middle of oven and preheat to 350°. Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved. Transfer half of sauce to a small bowl and set aside for serving.

Season ribs all over with salt and pepper. Place each rack on a double layer of foil and wrap up. Set on a rimmed baking sheet; bake until very tender but not falling apart, 2½–3 hours. Let cool.

Prepare a grill for medium-high heat; oil grate. Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs begin to brown, until charred and coated with a thick layer of glaze and heated through, 8–10 minutes. Transfer ribs to a cutting board and cut between bones into individual ribs. Serve with reserved sauce alongside.

Miso-Ginger Noodle Bowls

Ingredients

3 center-cut bacon slices, chopped

8 cups stemmed, sliced collard greens or kale

3 garlic cloves, sliced

1 tablespoon canola oil

1 (6-oz.) pkg. shiitake mushroom caps, sliced

2 tablespoons white miso paste

2 teaspoons grated peeled fresh ginger

4 cups unsalted chicken stock

4 large eggs in shells, rinsed

4 ounces dried flat brown rice noodles (such as Annie Chun's Pad Thai noodles)

1 cup matchstick-cut carrot

Heat bacon in a large saucepan over medium-high; cook 5 minutes or until crisp. Add greens and garlic; sauté 6 minutes. Place greens in a bowl; keep warm.

Heat oil in pan over medium-high. Add mushrooms; cook 3 minutes or until slightly softened. Stir in miso and ginger; cook 30 seconds, stirring constantly. Add stock; bring to a boil.

Reduce heat to medium. Add eggs in shells; cover and cook 7 minutes. Remove eggs from pan with a slotted spoon; plunge into ice water. Let stand 3 minutes; drain. Peel and halve eggs.

Bring soup to a boil. Add noodles; cook 2 minutes or until tender. Divide stock mixture evenly among 4 bowls; top evenly with greens, eggs, and carrots.

Better Than Takeout Stir-fried Udon

Ingredients

3 tablespoons vegetable oil, divided

6 cups very coarsely chopped green cabbage (from about ¼ medium head)

3 7-ounce packages instant udon noodles, flavor packets discarded

3 teaspoons toasted sesame oil

12 ounces ground pork

7 scallions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced

3 teaspoons finely grated fresh ginger (from a 1-inch knob)

1.5 teaspoon crushed red pepper flakes

1/2 cups mirin

1/2 cups soy sauce

2 tablespoon toasted sesame seeds, plus more for serving

Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Add cabbage and cook, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer. Remove from heat and set skillet aside.

Place udon in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain in a colander. Transfer noodles back to bowl and toss with sesame oil. Transfer cabbage to bowl with noodles. Wipe out skillet.

Heat remaining 1 Tbsp. vegetable oil in same skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is brown, about 3 minutes. The pork will never brown if you’re fussing with it the whole time, so when we say “undisturbed,” that means keep your paws off it and let the heat of the pan and the pork do their thing. When pork is browned, break up meat into small bits. Cook, tossing, just until there’s no more pink, about 1 minute. Add chopped scallions (the pale parts), ginger, and red pepper. Continue to cook, tossing often, until scallions are softened and bottom of skillet has started to brown, about 1 minute. Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), about 45 seconds. Remove from heat and fold in sesame seeds and dark-green parts of scallions. Top with more sesame seeds before serving.

Thai Pineapple Shrimp Curry

Ingredients

3 tablespoons canola oil, divided

2 tablespoons green curry paste

1 (13.5-oz.) can light coconut milk, well shaken

2 tablespoons granulated sugar

2 tablespoons fresh lime juice

1 tablespoon lower-sodium soy sauce

1 1/4 pounds peeled and deveined tail-on raw medium shrimp

1 1/2 cups chopped yellow onion

1 1/4 cups chopped red bell pepper

2 cups fresh pineapple chunks

1/2 cup chopped fresh cilantro, divided

3 tablespoons thinly sliced scallions

3 tablespoons chopped unsalted roasted peanuts

Heat 1 tablespoon oil in a medium saucepan over medium-high. Add curry paste; cook, stirring constantly, 1 minute. Add coconut milk and sugar; bring to a boil. Reduce to a simmer; cook until slightly thickened, about 5 minutes. Remove from heat; stir in lime juice and soy sauce.

Heat 1 tablespoon oil in a large skillet over high. Add shrimp; cook until opaque, 4 to 5 minutes. Remove to a plate. Add remaining 1 tablespoon oil to pan. Add onion and bell pepper; cook, stirring often, until tender, 2 to 3 minutes. Add curry mixture, shrimp, pineapple, and 1/4 cup cilantro; cook until sauce is thickened, about 1 minute.

Divide shrimp mixture evenly among 4 bowls. Top with scallions, peanuts, and remaining 1/4 cup cilantro.

Kimchi Pork Burgers

Ingredients

1 pound ground pork

1 cup sliced scallions, divided, plus 8 whole scallions, trimmed

¾ cup chopped kimchi (see Tip), divided

1 teaspoon fish sauce

¼ teaspoon ground pepper

4 leaves napa cabbage

1 tablespoon extra-virgin olive oil

⅓ cup low-fat mayonnaise

1 teaspoon honey

1 teaspoon low-sodium soy sauce

1 teaspoon rice vinegar

4 whole-wheat hamburger buns, split and toasted, if desired

Preheat grill to high.

Mix pork, 1/2 cup sliced scallions, 1/2 cup kimchi, fish sauce and pepper in a large bowl. Form into 4 patties, each about 4 inches wide.

Grill the patties, turning once, until the internal temperature registers 160 degrees F, 4 to 6 minutes per side. Transfer to a plate and let rest for 10 minutes. Brush cabbage and whole scallions with oil and grill until charred, about 1 minute per side. Coarsely chop the cabbage and cut the scallions into 2-inch pieces.

Whisk mayonnaise, honey, soy sauce, vinegar and the remaining 1/2 cup sliced scallions in a small bowl. Serve the burgers on the buns, with the sauce, cabbage, scallions and the remaining kimchi.

Garlic-Soy Chicken Stir-Fry

Ingredients

1 tablespoon avocado oil, divided

6 (4-oz.) skinless, boneless chicken thighs, cut into 1-in. pieces

1 red bell pepper (about 6 oz.), sliced

6 ounces trimmed fresh green beans

4 ounces trimmed fresh sugar snap peas

1/4 cup minced shallot

3 garlic cloves, thinly sliced

1 tablespoon fish sauce

2 1/2 teaspoons lower-sodium soy sauce

2 teaspoons honey

1 teaspoon sambal oelek (ground fresh chile paste)

1 teaspoon water

1/2 teaspoon cornstarch

1/4 cup unsalted dry-roasted peanuts

3 tablespoons sliced scallions

Heat 2 teaspoons oil in a large wok or skillet over medium-high. Add chicken; cook, stirring often, until browned and done, 5 to 6 minutes. Remove chicken. Add remaining 1 teaspoon oil, pepper, green beans, snap peas, shallot, and garlic. Cook until crisp-tender, 5 to 7 minutes.

Whisk together fish and soy sauces, honey, sambal oelek, 1 teaspoon water, and cornstarch in a small bowl. Add to wok with chicken, stirring to coat chicken and veggies; cook until sauce thickens, about 2 minutes. Remove from heat; add peanuts and scallions.

Cumin Lamb Stir-Fry

Ingredients

2 (8.8-oz.) pkg. precooked jasmine rice (such as Uncle Ben's)

1 1/2 tablespoons cumin seeds

2 teaspoons Szechuan peppercorns or black peppercorns

4 teaspoons canola oil, divided

1 pound boneless lamb shoulder, cut into 3-in. strips

1 1/2 cups very thinly sliced yellow onion

1 small julienne-cut red bell pepper

6 garlic cloves, thinly sliced

1/4 teaspoon crushed red pepper

2 tablespoons lower-sodium soy sauce

2 tablespoons sherry vinegar

1/2 teaspoon kosher salt

1/2 teaspoon sugar

1 cup (1/2-in.) sliced scallions

1 teaspoon crushed Aleppo pepper (optional)

Heat rice according to package directions. Set aside; keep warm.

Heat cumin and peppercorns in a large skillet over high. Cook 1 minute or until fragrant and toasted, stirring frequently. Cool slightly; crush with a mortar and pestle, or grind coarsely in an electric spice grinder.

Heat 2 teaspoons oil in pan over medium-high. Add half of lamb; stir-fry 3 minutes or until browned. Sprinkle with 1 teaspoon spice mixture. Transfer to a plate. Repeat procedure with remaining oil and lamb and 1 teaspoon spice mixture.

Add onion, bell pepper, and garlic to pan; stir-fry 4 minutes or until lightly charred. Add crushed red pepper and remaining spice mixture; stir-fry 1 minute. Add cooked lamb and any juices from plate, soy sauce, vinegar, salt, and sugar. Cook, tossing constantly, until liquid coats meat and vegetables. Remove from heat. Add scallions; toss to wilt. Serve stir-fry over rice. Sprinkle with Aleppo pepper, if desired.

Asian Short Ribs

Ingredients

8 lean bone-in beef short ribs (about 2 1/2 lb.), trimmed (or chuck roast cut into rib portions)

5/8 teaspoon kosher salt

1/2 teaspoon black pepper

1 1/2 tablespoons canola oil, divided

4 cups sliced fresh shiitake mushroom caps

3 tablespoons finely chopped garlic (about 8 garlic cloves)

4 teaspoons finely chopped fresh ginger

1 cup unsalted beef stock

1/4 cup packed light brown sugar

1/2 cup rice vinegar

3 tablespoons lower-sodium soy sauce

1 teaspoon crushed red pepper

Sprinkle ribs with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add half of the ribs to skillet; cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer ribs to a 6-quart slow cooker; discard drippings in skillet. (Don’t wipe skillet clean.) Repeat procedure with remaining ribs. Add remaining 1 1/2 teaspoons oil to skillet; stir in mushrooms, garlic, and ginger. Cook, stirring often, until mushrooms soften slightly, about 4 minutes; transfer mushroom mixture to slow cooker. Add beef stock, brown sugar, vinegar, soy sauce, and red pepper to slow cooker. Cover and cook on low until ribs are tender, about 8 hours.

Transfer ribs to a serving platter; reserve cooking liquid in the slow cooker. Skim fat from surface of cooking liquid. Drizzle ribs with reserved cooking liquid.

Szechuan Chicken Stir-Fry

Ingredients

1 tablespoon dark sesame oil, divided

1/2 cup fat-free, lower-sodium chicken broth

2 tablespoons lower-sodium soy sauce

1 tablespoon rice vinegar

2 teaspoons chile paste (such as sambal oelek)

2 teaspoons cornstarch

1/4 teaspoon salt

2 tablespoons canola oil, divided

1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces

1 yellow bell pepper, cut into strips

1 red bell pepper, cut into strips

1 cup diagonally cut snow peas

1/2 cup vertically sliced onion

1 tablespoon grated peeled fresh ginger

1 tablespoon minced fresh garlic

2 cups hot cooked long-grain white rice

1/4 cup (1-inch) slices green onions

1/4 cup chopped unsalted roasted peanuts

Combine 2 teaspoons sesame oil and next 6 ingredients (through salt) in a small bowl. Heat a wok or large skillet over medium-high heat. Add remaining 1 teaspoon sesame oil and 1 tablespoon canola oil; swirl. Add chicken; stir-fry 2 minutes. Remove chicken from pan.

Add remaining 1 tablespoon canola oil; swirl. Add bell peppers and next 4 ingredients (through garlic); stir-fry 1 minute. Add broth mixture; cook 30 seconds or until thick. Return chicken to pan; cook 4 minutes or until chicken is done. Add more chile paste if you want a spicier Szechuan chicken.  Spoon 1/2 cup rice onto each of 4 plates; top each with 1 cup chicken mixture, green onions, and peanuts.

Korean-Style Short Ribs with Chile-Scallion Rice

Ingredients

1 1/2 tablespoons extra-virgin olive oil, divided

3 pounds bone-in beef short ribs

1 cup chopped yellow onion

1/2 cup sake

1/2 cup unsalted beef stock

1/3 cup jarred kimchi (Korean fermented cabbage), chopped

1/4 cup reduced-sodium soy sauce

1/4 cup packed light brown sugar

2 tablespoons mirin

2 teaspoons minced peeled fresh ginger

3 garlic cloves, crushed

2 red Fresno chiles, seeded, minced, and divided

1/2 cup sliced green onions, divided

3 cups hot cooked brown rice

2 tablespoons chopped fresh cilantro

Heat 1 tablespoon oil in a large skillet over high. Add 1 1/2 pounds short ribs; cook 6 to 8 minutes, turning to brown on all sides. Remove browned short ribs from pan. Repeat procedure with remaining 1 1/2 pounds short ribs. Place browned short ribs and next 9 ingredients (through garlic) in a 6-quart electric slow cooker. Stir in 1 minced Fresno chile. Cover and cook on low 8 hours or until meat is very tender.

Remove short ribs from slow cooker. Skim fat from cooking liquid; discard. Reserve cooking liquid.

Stir remaining 1 1/2 teaspoons oil, remaining minced Fresno chile, and 1/4 cup chopped green onions into rice. Divide rice mixture and short ribs among 8 shallow bowls; spoon about 1/4 cup cooking liquid over each serving. Sprinkle evenly with remaining 1/4 cup green onions and cilantro.

Fish Sauce Caramel Chicken

Ingredients

4 whole chicken legs / thighs
(2 1/2 pounds)


Kosher salt Pepper


4 tablespoons neutral oil, divided


3 large shallots, thinly sliced


4 garlic cloves


One 2-inch piece of ginger, peeled, julienned


1/2 cup palm sugar or light brown sugar


3 tablespoons rice vinegar


2 tablespoons fish sauce


1 jalapeño, sliced


Season chicken with salt and pepper. In a deep 12-inch skillet, heat 2 tablespoons oil. Add chicken to skillet, skin side down. Cook over moderately high heat until browned, about 5 minutes. Turn chicken and brown other side, about 4 minutes. Transfer the chicken to a plate. Pour the oil out of the skillet and discard.


Return skillet to moderate heat. Add remaining 2 tablespoons oil, shallots, garlic, and ginger; cook over moderate heat, stirring occasionally, until softened, about 2 minutes. 


Add sugar, vinegar, fish sauce, and 1/2 cup water to skillet. Bring to a boil, and return chicken to skillet, skin side down. Simmer over moderate heat, occasionally basting the chicken, 8 minutes. Turn chicken and continue basting, adding water by tablespoonfuls if sauce thickens too rapidly, until an instant-read thermometer inserted in thickest part of chicken registers 165° and sauce is thickened, about 15 minutes. Add jalapeño, and toss to coat in sauce. Transfer chicken to a platter, and drizzle sauce over the chicken.


Homemade Chicken Ramen

Ingredients

4 chicken thighs (boneless, skin-on)

kosher salt and freshly-ground black pepper, to season

1 tbsp unsalted butter

2 tsp sesame oil

2 tsp fresh ginger, minced

3 tsp fresh garlic, minced

3 tbsp low-sodium soy sauce

2 tbsp mirin

5 cups rich chicken stock

1 oz dried shitake mushrooms (or 1/2 cup fresh)

1-2 tsp sea salt, to taste

2 large eggs

1/2 cup scallions, sliced

2 (3 oz) packs dried ramen noodles

optional: fresh jalapeño slices, for serving

Instructions

Cook the chicken: Preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.

Let the chicken cool and then slice into thin pieces.

Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.

Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).

When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft,

Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.

Assemble the ramen bowls: Divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.

** Makes only 2-3 servings.  Consider doubling **