I have a bit of a Korean drama addiction. It started with I Am a Flower, Too and went terribly, wonderfully wrong after that. Before I knew it, I had picked up the words for father, brother, and hello, and had dedicated myself to all dramas Lee Min-ho and Jang Keun-suk.
This recipe was inspired by a Korean drama called Flower Boy Ramen Shop. It’s part of the “Flower Boy” series which, believe it or not, is not actually about boys dispensing flowers at weddings but about pretty boys who get to know the strong women in their lives. Who knew?
Ramen Noodle Chicken Soup
- 1-2 package(s) of chicken tenderloins, shredded*
- 10-20 baby carrots, whole or sliced
- 1/4 cup of green peas
- 1 yellow bell pepper, sliced
- 1/4 cup of chopped onions
- 32 oz chicken broth (I use Swanson’s low sodium version)
- 1 block of ramen noodles
- 1/4-1/2 tsp red pepper flakes
- Sea salt, to taste
- Black pepper, to taste
- Sea salt and black paper, to taste (for chicken)
- Parsley (garnish)
- Boil 4-6 cups of water (enough to thoroughly cover chicken).
- Thoroughly rinse chicken tenderloins and place into boiling water. Sprinkle with sea salt and black pepper. Boil for 13-18 minutes or until chicken is cooked. Drain.
- Heat chicken broth in clean saucepan over medium-high heat.
- Add carrots, green peas, bell pepper slices,and onions to broth. Stir.
- Add chicken. Sprinkle with sea salt, black pepper, and red pepper flakes and stir.
- Add ramen noodle block. Reduce to medium heat and cook for 10 minutes or until carrots are soft.
- Garnish with parsley. Save for your trip to Korea.
* This recipe also works well with leftover Thanksgiving turkey. I’m partial to fried turkey.