Chicken and Vegetable Ramen Noodles
2 Tbl. oil (olive or coconut are my favorites)
4 Tbl. Braggs liquid aminos (you can also use soy sauce)
1 small red onion, chopped
2-4 cloves garlic, minced
2-4 Tbl. ginger, minced (I love ginger but not everyone does so make to taste preference)
1 Tbl. Turmeric
3 Tsp. real salt
1 C carrot, diced or julienne
1 C peas (I used organic frozen)
4 C Chicken or Vegetable broth -- I did not have any premade so I used this one
2 C chicken, cook and cut into bite size pieces (I used an organic rotisserie I bought at the store for this but you could use 2 chicken breasts as well).
2 Ramen "cakes" - cook per instructions - purchase here
Ok now for the fun part!! Let's get cooking....
To start you are going to get 2 medium pots. The first one is going to be for your broth and the second one is going to be for your noodles. Grab pot 1 and put it on the stove, turn to med/high heat. Add oil and the chopped onion and cook for 1-2 minutes. Add garlic and ginger and toss. Cook an additional 1-2 minutes until it all starts to get slightly golden brown. Add the turmeric, sea salt and carrot and toss to coat. Add the Braggs and allow to simmer for about 5 minutes until carrots are softened but not cooked through. Add the cooked chicken and peas and the broth. Bring to a boil then reduce to a simmer and let cook for 15-20 minutes.
While this is cooking grab pot 2 and put enough water to cook the ramen cakes - usually about 3-4 cups. Bring to a boil. Carefully place the ramen "cakes" into the pot and cook to instructions. The ones I used took 4 minutes total. Once cooked through remove from heat and toss into a colander and rinse with cold water.
Now that it's all cooked grab a big soup bowl, add the cooked Ramen noodles and ladle the chicken and vegetable broth on top. Careful it's hot! Serve and enjoy!!!
side note: If you have any leftover make sure to store the noodles separate from the broth; the noodles will absorb all the liquid if left in.
