No ImageWeeknight Chicken Ramen

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  1. bannagobble

    i havent tried making this yet but im just wondering why do we have to make chicken breasts early in the week? i mean im only a teen so.. do chicken breats take a long time to cook?

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  2. Sandy S

    Sally, thank you for this recipe and all of the information! I will definitely be trying it soon. I like chard so I will probably be adding it to the ‘greens’.
    I am wondering if you have any suggestions for a seafood ramen? I’m thinking – shrimp, clams or oysters.

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  3. Lisa H.

    The sugar in this recipe was unnecessary for us. even my daughter with her sweet tooth disliked it. Our carrots also ended up really over-cooked

    xxxxxyyyyy

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  4. Sara

    Too sweet for my taste- I was looking for a more “savory” ramen broth. I think if this recipe used less sugar and removed the carrots or only added the carrots back in at the end of cooking (the sweetness of the carrot takes over the dish and makes it taste overly sweet and more like an American chicken noodle soup). So unless you like a “sweet” tasting ramen, I would lessen the sugar and leave the carrots out if you want it to taste more like the ramen packets. (I would use ramen packets but unfortunately they have really unhealthy ingredients)

    xxxxxyyyyy

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  5. Wanda

    This is definitely a keeper! It was easy and very tasty for supper, and leftovers worked well for lunch too. I used spinach and canned mushrooms (what I had) but look forward to the Napa cabbage version. I used the steam-cook method for the eggs that you posted recently and, as advertised, the eggs were perfectly done and EASY TO PEEL! Thanks for two great recipes.

    xxxxxyyyyy

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