Chicken “Ra-mein”

This is a great dish that merges a college favorite with an adult upgrade. The slow cooker is indeed a friend and reminds me of the hot pot in the dorm room.

The Soup Diva

Part lo mein, part ramen, all delicious!
  • 1 lb boneless, skinless chicken breasts
  • 2 packs dry ramen noodles
  • 2 cups chicken broth
  • 5-8 oz shitaki mushrooms
  • 1 cup shredded carrots
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp fish sauce
  • 2 tsp minced ginger
  • 1 tsp minced garlic
  • 1/2 tsp garlic chili paste
  • Salt and black pepper to taste
  • Soft-boiled egg half for each bowl (optional)
  • Diced green onion for garnish (optional)
Lay chicken on bottom of slow cooker. Add everything else except vegetables and noodles and stir lightly to coat, then spread vegetables over top of chicken. Heat on high 3 hours or low 5-6 hours; remove chicken to a plate and set aside. Add noodles to slow cooker; shred chicken and add back to cooker and cook for 30-45 more minutes or until vegetables and noodles are done to desired tenderness. Top with…

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Author: Tony Burgess

Hi there, my name is Tony Burgess from Chattanooga, Tennessee, USA. I am a believer, bleeding-heart, idealist and blogger. My life is about my wife Laura of 18 years. We have a dog named Cody. I have worked in customer service and relations. Currently I work for Blood Assurance a regional blood bank contacting donors to donate blood. I graduated from Middle Tennessee State University in 1994, Hiwassee College in 1992 and Red Bank High School in 1988. Spiritually I am a member of St. Peter’s Episcopal Church. My interests are blogging (duh), media, computers, cooking, sports, entertainment, culture and religion. Thank you for connecting with me. Grace, peace and love!

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