Bangkok Chicken Ramen Noodle Bowl
Recipes were created at the university’s test kitchen by dining services staff after Executive Chef Kevin Cruz traveled to China to learn more about the cuisine’s techniques and flavors. With a majority of the large international student population hailing from China, student groups were asking for more noodle bowls because it’s “something they eat frequently,” says Bryan Latz, sous chef. Students select which vegetables and protein they want in their bowl. Latz says the bowls “fly off the shelf,” at The Vista. In addition to using any type of protein you’d like, “you can use any vegetable that you have; it doesn’t have to be the ingredients listed [on the recipe],” Latz explains.
15 oz. boneless, skinless chicken thighs
2.5 qt. water
3.75 oz. ramen noodles (dry weight)
2.4 tbsp. water
3/8 tsp. Minor’s chicken base
2.4 tbsp. soy sauce
2.4 tbsp. oyster sauce
2 tbsp. sriracha hot chili sauce
1 tbsp. + 1 tsp. canola oil
2 tbsp. chopped garlic
2 tbsp. minced fresh ginger root
2.5 oz. fresh green onions
2.5 oz. whole carrots, shredded
5 oz. snow peas, sliced
4 oz. red bell peppers, julienned
- Cut thawed chicken thigh meat into 1-by-¼-inch slices, set aside.
- Boil 2.5 quarts water and add ramen noodles. Stir well and cook 2 to 4 minutes. Drain. Rinse with cold water, drain again. Set aside.
- Whisk together 2.4 tablespoons water, chicken base, soy sauce, oyster sauce and sriracha sauce. Bring ingredients to a boil and reserve warm.
- In wok or large skillet, add oil and heat until it begins to smoke. Swirl pan to coat.
- Add garlic, ginger and green onions. Cook for 15 seconds.
- Add sliced chicken meat and cook halfway.
- Add carrots, bell peppers and snow peas, stirring to combine.
- Add cooked ramen noodles and cook for 1 to 2 minutes.
- Add reserved broth to pan.
- Portion into noodle bowls.