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Chicken Ramen Noodles made easier in the crockpot! These Slow Cooker Ramen Noodles may be simple in preparation, but they're completely packed with flavor! Easy and delicious Slow Cooker Chicken Ramen Noodles Soup with chicken and veggies!
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Ingredients requirements - Slow Cooker Chicken Ramen:
- Need 5 of Chicken Carcass' or 1 kg Chicken Bones
- Get 6 for Chicken Thighs (1 per portion)
- Need 5 of Garlic cloves
- Provide 2 thumbs of ginger
- Require 45 ml for Mirin
- Require 45 ml Soy
- Take 1 tsp 5 spice
- Prepare 2 for Chicken stock cubes
- Give 1/2 tbsp of Chilli powder
- Need 1/2 tbsp Garlic powder
- Give 1/2 tbsp Paprika
- Require to taste of Salt and pepper for seasoning
- Need 1 splash Oil for baking chicken (eg sunflower)
- Prepare 5 for Carrots
- You need 10 - Spring onions (Separate the leaves to use for stock, finely chop the remaining)
- Get 1 packet Bean sprouts
- Take 1 packet for Spinach
- Make ready 6 of Eggs
- Prepare 1 kg for Medium Ramen Noodles
- Need 4 bunches for Bok choy
Season to taste with ramen seasoning packets. Get this slow cooker recipe for Chicken Ramen Noodle Bowls made in a Crockpot! This slow cooker ramen recipe combines flavorful ingredients from our local. An easy slow cooker recipe for pork ramen.
Slow Cooker Chicken Ramen instructions:
- Cut the green leaves from the spring onions to use to flavour the broth. Finely chop and bag the remaining for later.
- Cut up the spring onion leaves, carrots, ginger and garlic and place them in the slow cooker.
- Add 5 chicken carcass', mirin, soy sauce, 5 spice and stock cubes.
- Cover with boiling water. Add just enough water to cover the bones. On my cooker this is approx the max line (5L)
- Set the slow cooker for 12 hours (or anytime up to 24hrs) and leave to do it's thang.
- Once cooked, set aside until cooled enough to pick up the bowl without burning yourself.
- Strain the soup to remove the bones and vegetables so you are just left with the broth, skim off the top layer of fat if you prefer less fat.
- Taste the broth, it may need to be watered down if it is too strong.
- You can separate the soup out in containers for later, approx 250-300ml broth per portion depending on your bowl sizes.
- Place chicken thighs (1 per portion) onto a baking tray lined with enough foil to wrap the chicken. Add a splash of oil, and season with garlic powder, chilli powder, paprika, salt, pepper, and anything else you like to season chicken with. Use your hands to rub the oil and seasoning into the chicken all over.
- Wrap the chicken and bake in a preheated oven at 170C (fan oven) and check after 20 minutes to see if the juices run clear. While the chicken is baking move on to the next steps.
- Boil 2 saucepans of water. Use one to hard boil eggs for 8 minutes so the yolk is tacky. At the same time use the other to cook the noodles.
- For noodles, add a splash of soy sauce and salt to the boiling water to taste. Add the noodles (125g~ per person) to boiling water. Cook as per noodle instructions, until they are al dente, be careful not overcook the noodles.
- Once cooked, strain the noodles with a pasta strainer and run cold water through the noodles to stop them from cooking. Once strained, and while still in the strainer, add a splash of soy sauce and use your hands to mix it in. Divide into ramen bowls, and leave the noodles to soak the soy sauce while you finish cooking the rest.
- Run the boiled eggs under cold water so they aren't too hot to touch, and peel the egg shell away. Slice in half.
- Once chicken is cooked, slice the cooked chicken.
- Reheat the broth until it is boiling. Once boiling, add the Bok choy and bean sprouts for 1 minute (up to 3 minutes if prefered) and then remove them.
- Cover the bowls of noodles with broth. If the broth needs diluting (too strong or not enough) top it up with boiling water. Add enough broth to cover the noodles.
- Add the toppings: chicken slices, boiled eggs, bok choy, bean sprouts, spinach, spring onions and serve immediately while hot! Serve with optional fresh garlic and soy sauce.
For this recipe you will need pork shoulder, ginger, chicken broth, mushrooms, and fresh ramen noodles. These fall-apart chicken ideas are basically the easiest recipes ever. The slow cooker does most of the work for you, so your soup, casserole, or taco meat can be ready to go the minute Slow-Cooker Lemon-Garlic Chicken. Chicken tastes even better when you don't actually have to cook it. This Slow Cooker Roast Chicken is the juiciest, most forgiving and easiest whole chicken recipe I know.
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