This Japanese dish was made almost without any prep work. My boys watch some Japanese show which had the character in love with Ramen Noodles and the boys had been on about how delicious the dish looks. now, I have never tried Ramen Noodles only for a simple reason that we never find any Halal Japanese restaurants. And, honestly they never appealed me to try out the seafood version.
But is there any way I could have my boys think the same way. Oh! No, never. They are just out and about and want to try everything under the sky that’s religiously permissible. There are barely any restaurants that serve Halal Asian food around us and my boys are at an age where they really like trying different varieties and since, their mom can cook well and enjoys cooking different cuisines, they just trick me into trying everything they want.
So, I started looking into different recipes over the internet and with 3 hours for research. Yes, 3 hours is all I got because they just started behaving worse than me when I was pregnant with them. The more confusing part was that I didn’t even have basic ingredients. Most recipes I saw have Buk choy, Lemon grass, Broccoli but all I had was Spinach, carrots, Mushrooms, cabbage and zucchini. I could have added Onions, but I think onions have a pretty distinctively sharp taste and adding them to something that soupy. Also onions tend to get a bit too soft and the mushiness in the soup, so avoiding onions is better.
Though I am not a pro at cooking Japanese food, but I am becoming a big fan and try to make them as close to the actual food flavors as I can. A few changes here and there to make it more adaptive to our taste. This is one of the amazing ways of serving your kids more vegetables. Hope you like and enjoy it just the way we did.
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
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- 1 tsp Sesame Oil
- 2 tsp garlic chopped
- 2 tbsp Soy Sauce
- 4 cups Chicken Broth
- 1 cup scallions chopped
- 2 tbsp olive oil
- 2 No. Carrots thinly sliced
- 1 No. Zucchini chopped
- 4 cups Baby Spinach
- 2 cups Cabbage chopped
- 1 cup Mushroom chopped
- 1 lb Chicken [ Boneless] cut to small pieces
- 1 tbsp Ginger minced
- 1 tbsp garlic minced
- 1 tbsp Brown sugar
- 1 tbsp Rice Vinegar
- 2 tbsp Red chili flakes
- 1/2 tsp black pepper powder
- Salt
- 2 packs Egg Noodle packs
- 1 tbsp sesame seeds
Ingredients
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- This is a fun way to get more veggies to your plate.
- Serve hot and love every bite.
- Add 1 tsp of sesame oil to a pot. Add 2 tsp of chopped garlic and 2 tbsp Soy sauce. Also add 1/2 cup of scallions. Mix together for a minute and add 4 cups of Chicken broth. Boil it till it reduces to half.
- Once its half, strain it, discarding the Garlic and scallions.
- Add 1 tbsp Olive oil and add all the chopped veggies. Saute together Carrots, Spinach, Mushroom, Zucchini and Cabbage. Cook till they change color and look slightly cooked. You don't want the veggies to loose their crunch. Take them out and keep aside.
- Now add another tbsp of Olive oil to the same pan and add the Chicken pieces. Add black pepper with little salt and add 1 tbsp Red chili flakes. Keep cooking till the chicken changes color.
- Mix together minced Garlic, minced Ginger, 2 tbsp soy sauce, 1 tbsp Red chili flakes, Brown sugar, 1 tbsp sesame oil and Rice Vinegar.
- Add it to the Chicken.
- Mix well and cook on low to medium heat till everything is absorbed.
- Cook the Noodles according to package instruction.
- To assemble, divide everything to 4 portions. Place the noodles, along side of the sauteed veggies. Add the boiled broth.
- Place the Chicken pieces. Garnish with scallions and sesame seeds.
- Serve hot and enjoy!!!
