Garlic Chicken Ramen
Sesame-Ginger Wedge Salad
Ingredients
- 2 (32-oz) cartons chicken broth
- 1½ lb boneless, skinless chicken breasts
- 1 (1-inch) piece ginger, peeled and sliced
- 6 cloves garlic, peeled
- 1 (8-oz) pkg whole mushrooms, sliced
- 2 Tbsp soy sauce
- 3 (3-oz) pkg ramen noodles, seasoning packets discarded
- 1 head bok choy, thinly sliced
- 4 green onions, sliced
Instructions
- Bring broth, chicken, ginger, and garlic to a boil in a large Dutch oven over medium-high heat, cover, reduce heat, and simmer 20 minutes or until chicken is done. Remove chicken from broth, and shred with 2 forks.
- Strain broth, discarding solids. Return broth to pot along with chicken.
- Add mushrooms and soy sauce; bring to a boil, reduce heat, and simmer 5 minutes. Break noodles into large pieces; add to pot, and simmer 2 to 3 minutes or until noodles are tender.
- Stir in bok choy and onions; cook 3 minutes.
Side Dish Ingredients
- 1 head iceberg lettuce, cut into 6 wedges
- 1 (10-oz) pkg shredded carrots
- ¾ cup Asian sesame with ginger salad dressing
Side Dish Instructions
- Arrange lettuce wedges and carrots on plates; drizzle with dressing.
Budget Friendly Meal Plan
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