Zesty Lemongrass Chicken Ramen with Fresh Garden Veggies
Zesty Lemongrass Chicken Ramen is a nutritious,flavor-packed dish combining marinated chicken and fresh vegetables in a fragrant broth. It’s the perfect meal for any time of day, offering both health benefits and deliciousness.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 stalks of fresh lemongrass, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tbsp soy sauce (or tamari for gluten-free)
- 4 cups chicken broth
- 1 cup sliced carrots
- 1 cup sliced cucumber
- 1 cup bean sprouts
- 1 cup chopped lettuce (Romaine or Butterhead)
- 1/2 cup fresh basil leaves
- 1/4 cup fresh parsley, chopped
- 1 package rice noodles
- 1 tbsp olive oil
- Salt and pepper to taste (sea salt or pink himalayan salt recommended)
- Lime wedges (for serving)
Instructions
- Marinate the Chicken: In a bowl, combine the lemongrass, garlic, ginger, soy sauce, and a pinch of salt. Add the chicken breasts, coating them well in the marinade. Let it sit for at least 15 minutes.
- Cook the Chicken: Heat olive oil in a large pan over medium heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side until fully cooked. Remove from the pan and slice thinly.
- Prepare the Broth: In a pot, bring the chicken broth to a simmer. Add the carrots and cook for 5 minutes until slightly tender.
- Cook the Noodles: In a separate pot, cook the rice noodles according to package instructions. Drain and set aside.
- Assemble the Ramen: Divide the noodles into bowls. Top with sliced chicken, cucumber, beansprouts, and lettuce. Ladle the hot broth with carrots over the top.
- Garnish and Serve: Finish with fresh basil, parsley, and a squeeze of lime juice. Serve immediately.
Notes
- Customize the Veggies: Feel free to add other veggies like bell peppers or bok choy for variety.
- Make it Spicy: Add a dash of chili oil or sliced chili peppers for an extra kick.
- Vegetarian Option: Swap the chicken for tofu and use vegetable broth instead of chicken broth.