1 tablespoon Asian chili garlic sauce (or to taste depending on your preferred spice/heat level)
1 pound boneless skinless chicken thighs, cubed or shredded (we like to grill ours ahead of time, but see Instructions if using raw chicken)
2 (3 ounce) packages of dried ramen noodles
3 scallions, sliced thin
¼ cup fresh cilantro leaves, minced
4 teaspoons toasted sesame oil
pinch of red pepper flakes for garnish (optional)
5 fresh shitake mushrtooms, sliced (optional)
Instructions
Bring broth, soy sauce, mirin, ginger, and chili garlic sauce (if using) to a boil in a large saucepan or Dutch oven.
If Using Raw Chicken: Add the cut up chicken to the pot and simmer, covered, over medium-low heat until chicken is cooked through.
Open the packages of ramen noodles and discard the seasoning packet included. Break apart each package of ramen noodles into four chunks (makes it easier to serve and eat the noodles, and place into the broth.
If Using Cooked Chicken: Add chicken at the same time.
If Using Mushrooms: Add at the same time.
Cook noodles, stirring occasionally for few minutes, until they’re just about cooked.
Stir in the scallions and cilantro and serve in bowls.
Garnish each bowl with additional fresh cilantro leaves and a drizzle of 1 teaspoon toasted sesame oil.
If you like things on the spicy side, sprinkle a few red pepper flakes for garnish too!
Recipe by The Taste Place at https://www.thetasteplace.com/joelens-spicy-asian-chicken-noodle-soup/