Tuesday, January 27, 2015

Lemongrass Chicken and Ramen Noodles by Heather

I am so excited to share this recipe because it uses fresh ramen noodles I got from a friend whose grandma owns and runs a Chinese market in the Chinatown in Oakland.  They make their own noodles, and these are honestly the best ramen noodles I've ever had!  I also went to a ramen making class this past weekend, so I feel like I have a new appreciation for how complex the process is.

1 lb. boneless skinless chicken thighs
1/2 cup coconut milk (full fat)
1 stalk lemongrass, with core sliced finely
1/2 tsp. turmeric
1 tsp. kosher salt
1 tbs. ginger, roughly chopped
1 shallot roughly chopped
5 green onions, finely sliced
2 handfulls fresh ramen noodles
1/4 oyster sauce
1 tbsp. sesame oil
1 tbsp. soy sauce (or more to taste based on your preference)
Sriracha (add based on your preference)

Preheat oven to 450.

Combine the lemongrass, ginger, shallot, and salt in a food processor, and blend until combined into a paste.  Add the coconut milk, blending for about one minute.

Place the chicken in a baking dish, then pour the coconut milk mixture over the top.  Sprinkle with a few of the green onions, and bake the chicken in the oven for about 20 minutes until cooked through.

During the last 10 minutes of baking, you can start to prepare the noodles.  Bring a small pot of salted water to a boil.  Add two handfuls of fresh ramen pasta to the water, and cook for about 2-3 minutes or until al dente.

Drain and toss the noodles in a large bowl.  Add the oyster sauce, soy sauce, sesame oil, sriracha, and more of the green onions and combine with tongs.

Serve the noodles in a bowl, then place a chicken thigh on top, garnishing with any remaining green onions.  Enjoy!!

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