Chili Crisp Chicken and Noodles in Ginger Soy Broth
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Half Baked Harvest · by Tieghan Gerard★ 4.8 (83)

Chili Crisp Chicken and Noodles in Ginger Soy Broth

NUTRITION · PER SERVING50M COOK
CAL 22%·PRO 65%
CARBS 25G22% OF CAL
2G FIBER0G ADDED0G INTRINSIC19G OTHER4G TOTAL SUGAR
FAT 23G47% OF CAL
11G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Sliced chicken breast and ramen noodles in a ginger-soy broth with butternut squash and curry paste, finished with butter and chili crisp. Warming and lightly spiced.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons salted butter or olive oil
  • 3-4 medium shallots, sliced
  • 1 tablespoon chopped fresh ginger
  • 2 cloves garlic, chopped
  • 2-3 cups cubed butternut squash
  • 1/3 cup dry white wine
  • 4 cups low sodium chicken/vegetable broth
  • 1/3 cup tamari/soy sauce
  • 8 ounces ramen noodles, cooked to package directions
  • 1 1/2 pounds boneless skinless chicken breasts or thighs, thinly sliced
  • 1 tablespoon cornstarch or arrowroot powder
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup Thai red curry paste
  • 1 tablespoon fish sauce, tamari sauce, or soy sauce
  • 6 tablespoons salted butter
  • 3-4 cloves garlic, chopped
  • chili pepper flakes
PREP
20M
SODIUM
1978MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.