Roast-Chicken-Dinner Ramen

A good roast chicken is one of the best things you can put in your mouth. And ramen? It should officially replace chicken...
Staff Writer
Roast-Chicken-Dinner Ramen

William Hereford

Roast-Chicken-Dinner Ramen

A good roast chicken is one of the best things you can put in your mouth. And ramen? It should officially replace chicken noodle soup as the most comforting food on earth. Together, they make magic: the undeniably awesome aroma of a bird roasted with garlic, thyme, and sage infused into an umami-packed broth teeming with addictively chewy noodles. Because the dish is essentially just a really good chicken soup, I’d happily eat it with any noodle, from the proper ramen

I recommend to thin Chinese wheat noodles, Japanese udon, or fresh fettucine. Even elbow macaroni would hit the spot.

Excerpted from the book ASIAN-AMERICAN by Dale Talde with JJ Goode. Copyright © 2015 by Dale Talde, LLC. Reprinted by permission of Grand Central Life & Style. All rights reserved.  

4
Servings
812
Calories Per Serving
Deliver Ingredients

Notes

This dish gets even better when you use roasted chicken stock instead of regular stock. There are a million recipes for it out there, so I won’t add another here. But I will offer a shortcut: Once you strip the meat from the rotisserie chicken you need for this recipe, reserve the bones, drizzle them with oil, and roast in a single layer on a baking sheet in a 350 degrees F oven until they’re golden to mahogany brown. Add the roasted bones to a pot with the regular chicken stock and bring the stock to a simmer. Let it simmer gently with the bones for half an hour or so, strain, then proceed with the recipe.

Ingredients

For the broth:

  • 6  Cups  low-sodium chicken stock
  • 3  Tablespoons  reduced-sodium soy sauce
  • 1 1/2  Tablespoon  Kosher salt
  • 1  Tablespoon  hon dashi powder
  • 1 1/2  Teaspoon  chicken bouillon
  • 3/4  Teaspoons  granulated sugar
  • sprigs flat-leaf parsley
  • large sprig fresh thyme
  • large sage leaf

For the dish:

  • 1/4  Cup  plus two tablespoons vegetable oil
  • 1/2  Cup  Spanish onion, diced
  • 1/2  Cup  carrot, diced
  • 1/2  Cup  celery, diced
  • medium garlic clove, smashed and peeled
  • 1  Teaspoon  thyme leaves, finely chopped
  • 1  Teaspoon  flat-leaf parsley, finely chopped
  • 1  Teaspoon  sage, finely chopped
  • 1  Teaspoon  rosemary leaves, finely chopped
  • 1  Pound  fresh or frozen ramen noodles or thin fresh egg noodles
  • 1/2  warm roasted chicken, store bought or homemade, breast meat sliced, leg and thigh meat pulled (bones reserved, see Note)
  • 1/2  Cup  scallions, thinly sliced
  • 1  Tablespoon  plus a teaspoon fresh lemon juice

Directions

For the broth:

Combine the stock, soy sauce, salt, dashi powder, chicken bouillon, and sugarin a medium pot. Twist the herbs in your hands to bruise them slightly, add them to the pot, and set it over high heat. Bring to a boil, then reduce the heat and very gently simmer for 10 minutes. Scoop out and discard the herbs. Keep the broth hot over low heat or keep it in the fridge for up to 2 days.

For the dish:

Heat 2 tablespoons of the oil in a medium pan over high heat until it begins to smoke. Add the onion, carrot, and celery and cook, stirring frequently, until the vegetables are browned at the edges and the carrot is tender with a slight crunch, 5 to 8 minutes. Transfer to a bowl and set aside.

Combine the remaining ¼ cup oil and the garlic in the same pan, set it over high heat, and cook, flipping the garlic once, until it’s deep golden brown on both sides, about 3 minutes. Discard the garlic and let the oil cool fully. Stir in the thyme, parsley, sage, and rosemary.

Bring a large pot of water to a boil. Cook the noodles in the boiling water according to the package instructions until al dente. Drain in a colander and rinse under running water to remove some starch and cool them. Shake to drain them very well, then divide among 4 bowls along with the chicken and scallions.

Increase the heat to bring the broth to a boil, then turn off the heat. Stir in the carrot mixture, herb oil, lemon juice, and more salt to taste. Divide the broth among the bowls, gently agitate the noodles with a fork or chopsticks to prevent them from clumping, and eat.

Nutritional Facts

Total Fat
48g
69%
Sugar
22g
24%
Saturated Fat
15g
63%
Cholesterol
154mg
51%
Carbohydrate, by difference
44g
34%
Protein
50g
100%
Vitamin A, RAE
108µg
15%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
695mg
100%
Vitamin K (phylloquinone)
21µg
23%
Calcium, Ca
143mg
14%
Choline, total
112mg
26%
Fiber, total dietary
10g
40%
Fluoride, F
2µg
0%
Folate, total
12µg
3%
Iron, Fe
5mg
28%
Magnesium, Mg
41mg
13%
Niacin
6mg
43%
Phosphorus, P
284mg
41%
Selenium, Se
28µg
51%
Sodium, Na
2676mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
4µg
27%
Water
159g
6%
Zinc, Zn
5mg
63%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

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