Remember bowls of ramen in college, this dish is nothing like those. Instead, this is a sophisticated and satisfying meal. Slideshow: Best Noodle Dishes 

Ian Knauer
January 2014

Gallery

© Ian Knauer

Recipe Summary

active:
15 mins
total:
45 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. In a medium pot, heat the oil over medium high heat until hot. Brown the chicken, turning once, until golden, then transfer to a plate. Stir in the shallots, garlic, and ginger with 1/2 teaspoon salt, and cook, stirring occasionally, until browned, 5 to 6 minutes. Add the chicken back to the pot along with any accumulated juices. Stir in the coconut milk and stock and bring to a boil. Reduce the heat and simmer, covered, 20 minutes. Stir in the ramen and continue to boil, covered, until the chicken is cooked through, about 5 minutes more. Season with salt and pepper to taste.

    Advertisement
  • Serve the chicken with the broth and ramen, sprinkled with the cilantro leaves and chile slices and drizzled with the lime juice.

Advertisement
Advertisement