👥6 people
⏲️24h 0m
🕐1h 0m
🍽️main meal
This ramen is very involved but the end result is well worth it.
Ingredients
- 24 ounces chicken thigh
- ¼ cup peanut butter
- 1 tbsp. soy sauce
- 2 tbsp. warm water
- 2 tsp. garlic (minced)
- 1 tsp. ginger (minced)
- 1 tsp. white wine vinegar
- ½ tsp. Honey
- ¼ tsp. red pepper flakes
- For The Broth:
- 6 cups chicken stock
- 2 tbsp. bonito flakes
- 2 tbsp. wakame
- Salt and pepper to taste
- For the Noodles:
- 6 ounces Ramen noodles
- 2 tbsp. sesame oil
- Toppings:
- 3 ounces bok choy
- 3 ounces carrot
- 1 tbsp. sesame seed
- 2 sprigs scallion
- 2 tbsp. crispy onion
Method
- For The Chicken: Combine peanut butter, soy sauce, warm water, ginger, garlic, white wine vinegar, honey, and pepper flake in a mixing bowl. Whisk until ingredients are combined. Clean chicken thigh and place in marinade for at least one hour and up to 24 hours. Once chicken is marinated, remove and pat dry. Set up Egg for indirect cooking with a grate at 350 F. Roast chicken thighs for 25 minutes or until firm and juice runs clear. Cut into desired size for ramen.
- For The Broth: Place chicken stock, bonito, and wake into a medium sauce pot and allow to simmer on low for an hour. Do not let the broth reduce. Once broth has simmered season with salt and pepper and put through a china cap to strain out solids. Set aside.
- For The Noodles: Bring a pot of water to a boil and cook ramen noodles. About 5 to 7 minutes. Once cooked, strain, and toss with sesame oil to prevent sticking.
- Building The Ramen: Evenly distribute noodles among the bowls. Pour broth over the noodles. Be careful to not fully submerge them so you can top the ramen. For the toppings set up a grill for direct cooking and grill the carrots and bok choy then cut into bite size pieces. Place chicken on top of noodles and garnish with carrots, bok choy, sesame seed, green onion, and crispy onion.
