halfbakedharvest4.3
Easy Ginger Chicken and Spinach Ramen
Easy Ginger Chicken and Spinach Ramen...for nights when you need a cozy but healthy dinner....but you're craving your favorite bowl of ramen!
👥 6 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●pot
- ●stove
📝 Preparation Steps
1
Crockpot
2
1. In the bowl of the crockpot, combine the chicken, chicken broth, 4 cups water, soy sauce, curry paste, dried mushrooms, ginger, Chinese 5 spice, pepper, and honey, stir well. Cover and cook on low for ⏱️ 4-6 hours or on high for ⏱️ 2-4 hours. 2. Before serving, preheat the oven to 425° F. On a baking sheet, toss together the squash, olive oil, curry powder, salt, and pepper. Bake for ⏱️ 25-30 minutes, or until tender.3. Crank the crockpot up to high. Shred the chicken. Stir in the coconut milk, and spinach. Then submerge the noodles in the broth. Let sit ⏱️ 8-10 minutes or until the noodles are soft.4. Ladle the soup into bowls and top with roasted squash and other desired toppings. Enjoy!
Chinese 5 spice1 tablespoonhoney2 teaspoons
3
Instant Pot
4
1. Preheat the oven to 425° F.2, In the bowl of the instant pot, combine the chicken, chicken broth, 4 cups water, soy sauce, curry paste, dried mushrooms, ginger, Chinese 5 spice, pepper, and honey, stir well. Cover and cook on ⏱️ 8 minutes. 3. On a baking sheet, toss together the squash, olive oil, curry powder, salt, and pepper. Bake for ⏱️ 25-30 minutes, or until tender.4. Release the steam and set the instant pot to sauté. Shred the chicken. Stir in the coconut milk and spinach. Then submerge noodles in the broth. Let sit ⏱️ 5 minutes, until the noodles are soft.5. Ladle the soup into bowls and top with roasted squash and other desired toppings. Enjoy!
Chinese 5 spice1 tablespoonhoney2 teaspoons
5
Stove
6
1. Preheat the oven to 425° F.2. In a large soup pot, combine the chicken, chicken broth, 4 cups water, soy sauce, curry paste, dried mushrooms, ginger, Chinese 5 spice, pepper, and honey, stir well. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer ⏱️ 15 minutes or until the chicken is cooked through and shreds easily.3. On a baking sheet, toss together the squash, olive oil, curry powder, salt, and pepper. Bake for ⏱️ 25-30 minutes, or until tender.4. Once done cooking, shred the chicken. Bring the soup to a boil over high heat. Stir in the coconut milk and spinach. Then submerge noodles in the broth. Let cook ⏱️ 3-5 minutes, until the noodles are soft.5. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!
Chinese 5 spice1 tablespoonhoney2 teaspoons
Nutrition Facts
calories
357 kcal
serving Size
1 serving
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