Using your Noodle - Gingered Chicken Ramen with Bok Choy

I promise that this is the last one... Cause I think I am completely Ramen'ed out for awhile.

There really isn't an interesting back story to this except that I figured since the first dish I did focused more on a basic "Noodle soup" aspect and the second focused on bringing a more "French" flair to the dish, that I should do something that smacked of the Asian origins of Ramen noodles. So this is what I use to do when I was tired of eating it as a soupish type dish, and focuses more on Pan-Asian flavors as well as the "noodles" themselves when serving, as the broth is discarded.

Gingered Chicken Ramen with Bok Choy

1 pkg Chicken Ramen (although Pork works just as well for this)
2 TB Orange Juice
1 Baby Bok Choy
1/2 tsp Ginger Powder (although this is better with freshly grated)
1/4 tsp dried Orange Peel
1 egg

Remove the core and separate the ribs of the Bok Choy.

Cut off the top leaf part and reserve, then dice the ribs as you would celery.

Place 1 3/4 cups of water in a small sauce pan along with 2 TB Orange Juice, the diced Bok Choy, dried Ginger and dried Orange Peel; bringing to a boil over medium heat.

Add the noodles and let boil for 2 minutes.

Crack an egg into the sauce pan.

Stir slowly with a fork so the egg pieces are larger and simmer for 1 minute more.

Remove from heat and add the reserved Bok Choy leaves.

Stir them into the noodles and let set for 5 minutes. This will allow the noodles to absorb some of the stock.

Strain out any remaining broth and serve the noodles.

Serve with a sprinkle of more powdered ginger if desired.

So these last 3 posts I have shared with you some of the "things" I do to my Ramen noodles. Do you do anything different to yours? What's your favorite flavor? (Mine is actually the Chili Lime Shrimp)

Mangia!!
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