Monthly Recipe 3/11



Chicken Ramen Recipe


Equipment: instant pot



1 TBL Sesame Oil

1 Sliced Onion

1 TBL grated ginger

4 Cloves Garlic smashed with the broad side of a knife and chopped

1 TBL chili garlic sauce

2 TBL Oyster sauce (hoisin sauce subs well)

1 TBL fish sauce

.5 Cups Soy sauce

.25 Cups Rice Vinegar

Hand-full of dried shitake mushrooms 2 hands-full if you have them fresh

The thighs and wings of an Edgewise Pasture Raise Broiler Chicken

4 Cups chicken brother (I use Better than Bullion to make it)

2 packages ramen noodles, seasoning package discarded, just ring these to a boil one package at a time as needed

Handful chopped Kale or Bok Choy



Ramen Egg (boiled very soft but with white fully set, put into zip-lock with .5 cups soy sauce and refrigerate for at least 30 minutes)

4 sliced green onions

Chopped fresh cilantro

Sesame seeds, pepitas or sunflower seeds

Lime wedges



 Add everything except toppings and noodles to instant pot (if using Kale, if using Bok Choy reserve it till the end). Set to high or manual for 20 minutes.

Fast release.

Scoop out chicken. Add Bok Choy If using.  Pull meat off bones and return meat to pot.


Add cooked noodles to bottom of bowl, then soup. Top with egg and generous amounts of toppings. Serve with lime on the side. Enjoy.