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Cup Noodles Stir Fry Rice with Noodles General Tso’s Chicken
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Cup Noodles Stir Fry Rice with Noodles Japanese Teriyaki Chicken
Cup Noodles Stir Fry Rice with Noodles Korean Spicy Beef
Cup Noodles Stir Fry Rice with Noodles Thai Yellow Curry
Soups
LEMON CHICKPEA RAMEN
Chickpeas, please! Add chickpeas, chicken and lemon for an unexpected twist on ramen.
30 min
Prep Time
2
Servings
Top Ramen Chicken
Ingredients
- 1 ¼ lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tsp salt
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground black pepper
- 2 tbsp extra virgin olive oil
- 1 onion, chopped (about 1 ½ cups)
- 1 celery rib, chopped (about ⅓ cup)
- 4 cloves garlic, minced (about 1 ½ tbsp)
- 1 tsp powdered ginger
- 6 cups chicken broth
- 2-3 strips lemon zest from one lemon
- 2 tbsp lemon juice
- 1 15-ounce can chickpeas, drained, or 1 1/2 cups cooked chickpeas
- Parsley for garnish
- 2 packets of Top Ramen® Chicken
Instructions
Cook Top Ramen® noodles and set aside.
Whisk the salt, turmeric, cumin, and black pepper together in a medium bowl. Add the chicken pieces and toss with the spices to coat.
Heat olive oil in a large, thick-bottomed soup pot on medium high. Add the chicken pieces and brown lightly on all sides, 5-7 minutes total. Remove chicken to a bowl and set aside.
Add the chopped onion and celery to the pot. Sauté until lightly browned, about 5 to 6 minutes. Add the garlic and ginger and cook a minute more.
Add the chicken pieces back to the pot. Add the stock and lemon zest strips. Bring to a simmer and simmer for 15 minutes.
Add the noodles, chickpeas, and lemon juice. Bring to a simmer and cook for 5-7 minutes.
Top with parsley and serve.
