NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground chicken

0.5 oz Brown rice ramen noodles

1 large Egg

1 cup Bok choy

0.5 cup Carrots

0.5 cup Mushrooms

0.25 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Scallions

PREPARATION

• 1

  Bring a small pot of water to a boil. Add the egg and simmer for 6.5 minutes for a jammy yolk. Remove, place in an ice bath, peel, and set aside.

• 2

  Cook the brown rice ramen noodles in boiling water according to package directions, usually about 4 minutes. Drain and set aside.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat. Add the ground chicken, sea salt, and black pepper, breaking it up with a spatula until browned and cooked through.

• 4

  Add the sliced mushrooms and carrots to the skillet, sautéing for 3 minutes until they begin to soften.

• 5

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until aromatic.

• 6

  Add the chopped bok choy and tamari to the skillet. Toss frequently for 2 minutes until the bok choy leaves are wilted but the stems remain slightly crisp.

• 7

  Add the cooked ramen noodles to the skillet and toss everything together until the noodles are well-coated and heated through.

• 8

  Divide the ramen mixture into a bowl. Slice the soft-boiled egg in half and place on top. Garnish with sliced scallions before serving.