Ramen Noodle Bowl with Chicken Thighs

With Perdue® Fit & Easy® Boneless, Skinless Chicken Thigh Filets

Perdue Chicken®

This savory noodle bowl is perfect for a cool day.


  • 1 Package Perdue Fit & Easy Boneless, Skinless Chicken Thigh Filets
  • 1 Tablespoon Olive Oil
  • 1/4 Teaspoon Chinese Five-Spice Powder
  • 1/4 Teaspoon Salt
  • 1/8 Teaspoon Black Pepper
  • 1 Tablespoon Minced Fresh Garlic
  • 1 Tablespoon Grated Ginger
  • 4 Cups Chicken Stock
  • 1 Tablespoon Soy Sauce
  • 2 Teaspoons Sugar
  • 1 Ounce Dried Shiitake Mushrooms, Soaked In Boiling Water For Twenty Minutes
  • 4 Baby Bok Choy, Cut in Half
  • 4 Large Eggs, Boiled and Cut in Half
  • 4 Nest of Dried Ramen Noodle, Cooked (Two Onces)
  • 4 Tablespoons Sliced Scallions
  • Sriracha for Serving
  • Lime Wedges for Serving


Step 1: Saute

Heat 1 tablespoon olive oil in large saucepan or Dutch oven over medium-high heat. Season chicken with Chinese five-spice powder, salt and pepper. Sauté chicken thighs 5 to 7 minutes per side, until chicken is browned. Transfer chicken to plate. When cool, slice thighs into strips.

Step 2: Simmer

Remove all but 1 teaspoon oil from Dutch oven and heat over medium-high heat. Add garlic and ginger, and sauté until fragrant, about 30 to 45 seconds. Add chicken stock, soy sauce and sugar. Remove stems from shiitake mushrooms, slice into strips and add to broth. Bring to boil, reduce heat and simmer 10 minutes. Add baby bok choy and sliced thighs to broth and simmer about 5 minutes or until bok choy is tender and chicken is cooked through.

Step 3: Serve

Divide cooked ramen noodles into 4 bowls. Ladle in broth. Add mushrooms and bok choy from broth. Top with sliced chicken, scallions and hard-boiled eggs. Serve with Sriracha sauce and lime wedges on side.

Ramen Noodle Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Ramen Noodle Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.