Sweet Chili Chicken Ramen

Here's what you need

1 pound boneless, skinless chicken thighs

1 teaspoon ground ginger

1/2 teaspoon ground garlic

2 tablespoons sweet chili sauce

2 tablespoons soy sauce, divided

1 tablespoon hoisin sauce

2 stalks celery, finely chopped

1 teaspoon minced ginger

1 large clove garlic, minced

8 cups broth of choice

4 eggs

2 tablespoons fish sauce

8 ounces thick udon noodles

2 cups fresh spinach or bok choy, chopped

4 medium radishes, sliced very thin

cilantro and scallions for garnish

sriracha to taste

Here's what you do

Preheat oven to 400 degrees. Place a cast iron skillet over medium heat and add 1 tablespoon vegetable or canola oil. Season the chicken thighs with ground ginger, garlic, salt and pepper. In a small bowl, whisk together the sweet chili sauce, 1 tablespoon soy sauce, and hoisin. Add the chicken to the pan and brush with the sauce. Cook for a few minutes then flip and brush the other side. Repeat a few times until all the sauce is on the chicken. Transfer to the oven and cook for 10 to 15 minutes until chicken is cooked through. Chop into bite size pieces.

In a large stock pot, heat another tablespoon oil over medium heat. Add the celery, ginger and garlic. Season with salt and pepper. Cook, stirring occasionally for 5 minutes. Add the broth and bring to a gentle boil. Add the eggs and boil for 7 minutes. Remove from the broth with a spider spoon and immediately run under cold water to stop the cooking. Set aside. 

Stir in the fish sauce and remaining soy sauce, then add the noodles. Reduce to simmer; after 5 minutes, stir in the spinach or bok choy and the radishes. Cook until the noodles are tender but toothy and the greens have wilted. Peel the eggs and slice in half. Spoon a generous serving of noodles and broth into 4 big bowls. Top with chicken, eggs, cilantro and scallions. Add a few squirts of sriracha to taste. I recommend using both chopsticks and a spoon for the ultimate ramen experience!