🧄🔥Spicy Ramen with Chili Crisp Chicken🧄🔥
Ingredients:
For the Broth:
4 tablespoons salted butter or olive oil
6-8 medium shallots, sliced
2 tablespoons fresh ginger, chopped
4 cloves garlic, chopped
4-6 cups cubed butternut squash
2/3 cup dry white wine
8 cups low sodium chicken or vegetable broth
2/3 cup tamari or soy sauce
16 ounces ramen noodles, cooked to package directions
For the Chili Crisp Chicken:
3 pounds boneless, skinless chicken breasts or thighs, thinly sliced
2 tablespoons cornstarch or arrowroot powder
4 tablespoons extra virgin olive oil
1/2 cup Thai red curry paste
2 tablespoons fish sauce, tamari, or soy sauce
12 tablespoons salted butter
6-8 cloves garlic, chopped
Chili pepper flakes, to taste
Instructions:
Prepare the Broth:
In a large skillet, melt the butter or heat olive oil over medium-high heat. Add the shallots and butternut squash. Cook until softened, about 5 minutes.
Stir in the white wine and cook for an additional 5 minutes, allowing the wine to absorb into the shallots and squash. Add the chopped ginger and garlic, cooking for another minute until fragrant.
Pour in the broth and soy sauce, season with a pinch of pepper, and simmer over low heat while you prepare the chicken.
Cook the Chicken:
In a bowl, toss the thinly sliced chicken with the cornstarch until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Add the Thai red curry paste and cook for 1-2 minutes until fragrant.
Add the chicken to the skillet, stirring to coat the pieces in the curry paste. Cook for about 8 minutes, allowing the chicken to crisp. Remove from heat and stir in the fish sauce or tamari/soy sauce.
Make the Chili Crisp Sauce:
In a small skillet, melt the butter over medium heat. Add the chopped garlic and a pinch of chili pepper flakes. Cook until the butter turns golden brown and the garlic crisps. Set aside.
Assemble the Dish:
Divide the cooked ramen noodles into shallow bowls. Ladle the hot broth over the noodles, making sure each bowl gets a generous amount of broth and squa