Chicken Ramen

Ingredients

• 1 tablespoon toasted sesame oil
• 1 large boneless & skinless chicken breast
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 cup cremini mushrooms, sliced
• 1 teaspoon dried mushroom powder
• 1/4 teaspoon dried red pepper flakes
• 1 teaspoon fresh ginger, peeled & minced
• 2 cups chicken stock or homemade bone broth
• 1 teaspoon fish sauce
• 1 teaspoon coconut aminos
• 2 whole scallions, minced
• 8 ounces shirataki noodles
• 1/2 medium jalapeño, sliced
• 2 hard or soft-boiled eggs, halved
• 2 teaspoons black sesame seeds

Instructions

1. 1

   --- Instructions ---

2. 2

   Add sesame oil to a large stockpot or Dutch oven and bring to medium-low heat.

3. 3

   When the pot is hot, add chicken breast and season with half of the sea salt, black pepper and garlic powder.

4. 4

   Flip the chicken after 5 minutes and season with the rest of the sea salt, black pepper and garlic powder. Continue cooking for another 5-8 minutes.

5. 5

   Remove the chicken from the pot and set aside. When cool, slice and divide 4 ways.

6. 6

   Add the sliced mushrooms to the pot and season with dried mushroom powder, dried red pepper flakes and fresh ginger and sauté until the mushrooms begin to soften, about 5 minutes.

7. 7

   Pour in the chicken stock, fish sauce and coconut aminos. Bring to a simmer for 10 minutes.

8. 8

   Stir in shirataki noodles and half of the minced scallion.

9. 9

   Serve between 4 and add sliced chicken and garnish with remaining minced scallion, hard or soft-boiled egg and black sesame seeds.

10. 10

    Store any leftovers in the fridge for up to 3 days.