Ramen is the ultimate comfort food for me. One night I was craving noodles but I didn't want to spend hours cooking or lots of money on ingredients, so I looked for an Instant Pot recipe that sounded delicious and wouldn't break the bank, and that is exactly what I found here with a few adjustments made to the original recipe (plus it's super macro-friendly).
I've been reheating leftovers for lunch every day (perks of working from home) and I can't wait to make this again. Feel free to top your ramen with whatever you'd like!
Servings: 4
Ingredients:
4 cups (32 oz) chicken stock
1 can (15.5 oz) light coconut milk
1/4 cup soy sauce
1 tbsp white vinegar
2 green onions, chopped
8 oz mushrooms, your choice (I use oyster)
1 1-inch piece of fresh ginger, chopped
2 tbsp red curry paste
1 tsp garlic powder
2 chicken breasts, about 1 lb
Ingredients (per serving, all optional except for noodles):
1 soft boiled egg
1 serving/package of ramen/wheat noodles (usually around 2 oz or 56 g)
6-8 pieces of thawed cooked shrimp
1 handfuls of greens, such as bok choy, cabbage, or spinach
A handful of bean sprouts
Directions:
In your Instant Pot add your chicken stock, coconut milk, soy sauce and white vinegar. Stir to combine. Then add your green onion, mushroom, ginger, red curry paste and garlic. Give it another quick little stir. Finally add your raw chicken breast to your Instant Pot and PRESSURE COOK on high for 10-12 minutes depending on the thickness of your chicken breast. Once cooking is done do a quick pressure release, remove the chicken and slice.
While your broth and chicken are cooking, you can soft boil (7 minutes) your egg, cook your noodles according to packaged directions (usually 4-5 minutes in boiling water, then drain), defrost your shrimp, and prep anything else you plan to add.
Once the broth is done, chicken is cut, egg is boiled, and shrimp and veggies prepped, place your drained cooked noodles in a large bowl, pour some your broth on top and top with chicken, shrimp, egg, and veggies. Enjoy!
Recipe adapted from Corrie Cooks.
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