1 rotisserie chickens with white meat removed and shredded or 2 cooked chicken breasts shredded
1 32oz chicken broth (can add more broth if you want)
1/2 6oz bag of fresh baby spinach
1/2 cup carrots
2 dry packets of ramen (only using noodles, dispose of flavor packets) or 1 package fresh cooked ramen noodles **See picture below for reference
1/2 chopped onion
1/2 can drained sweet corn
1/4 cup Thai peanut sauce
1/8 cup Sriracha sauce
1 TBSP minced Garlic
1 TBSP Olive oil
1 TBSP Hoisin sauce
1/2 tsp Ginger paste or fresh ginger
1/2 tsp Crushed red pepper flakes
2 TBSP Brags liquid aminos or soy sauce
Fresh cilantro for topping
2-4 whole eggs
1/2 tsp salt
1. Heat oil in frying pan. Add Garlic, carrots, onion and saute. Add strained corn after 3 minutes. Add spinach and wilt after 5 minutes. Once wilted, set aside.
2. Boil water in a small pan, add eggs and cook for 6 minutes. Remove eggs and place in ice water bath. Peel once cool and set aside.
3. In a large pot boil chicken broth and add all skillet ingredients. Add noddles and cook for a few minutes. **Note: depending on the type of noodle adjust the time. It’s easy to overcook and make the noodles mushy so be careful.
4. Add the rest of the ingredients to the pot once noodles are cooked and serve with eggs split in half like shown in the picture. Top with fresh cilantro.