Chicken Mazemen

Ingredients

• 12 ounce sfresh ramen noodles (refrigerated or frozen and thawed) or 3 (\1 1/2-ounce) packs dried ramen, seasoning packets discarded
• 2 tablespoon ssafflower or can ola oil
• 1 cup finely chopped scallions (from 3 to 4 scallions), divided
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 pound ground chicken (preferably dark meat)
• Salt and pepper
• 1 cup low-sodium chicken broth
• 2 tablespoon sponzu
• 2 tablespoon ssoy sauce (preferably low-sodium)
• 1 tablespoon mild miso
• 1 tablespoon turbinado sugar or brown sugar
• 2 tablespoon stahini
• 4 large radishes, grated on the large holes of a box grater
• 2 cup smung bean sprouts
• Toasted sesame oil and chile oil (optional), for serving

Instructions

1. Cook noodles in a large pot of boiling water according to package instructions until al dente. Drain and rinse under cool water until noodles are cold. Drain well. Rinse out the large pot.
2. In the clean pot, heat oil over medium. Add ¾ cup of the scallions and cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and stir until fragrant, 30 seconds.
3. Add chicken, season with salt and pepper and cook, breaking up the meat with the back of a wooden spoon, until no longer pink, 5 minutes.
4. Add broth, ponzu, soy sauce, miso and sugar, season with salt and pepper and bring to a simmer. Cook, stirring occasionally, until the liquid reduces slightly and flavors meld, 3 minutes.
5. Add tahini and noodles to the pot and mix well until evenly coated in the sauce, 1 to 2 minutes. Season with salt and pepper.
6. Divide noodle mixture among 4 shallow bowls. Top each with some of the radishes, bean sprouts and the remaining ¼ cup scallions. Drizzle with toasted sesame oil and chile oil (if using). Serve warm or at room temperature.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.