🥘 Ingredients
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black pepper1 tsp
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chopped chicken breast12 oz
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cilantro1 bunch
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coconut milk1 c
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cooking oil1 tbsp
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crispy fried onions1 unit
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fry seasoning1 unit
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garlic1 cloves
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ginger1 piece
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lime1 unit
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pho stock concentrate1 unit
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ramen noodles2 pkgs
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salt1 tsp
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snow peas4 oz
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sweet potato12 oz
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water3 c
🍳 Cookware
- medium pot
- medium pot
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1Bring a medium pot of salted water to a boil. Wash and dry all produce. Peel and dice sweet potato into ½-inch pieces. Peel and mince garlic . Peel and grate ginger . Remove strings from snow peas and halve on a diagonal.sweet potato: 12 oz, garlic: 1 cloves, ginger: 1 piece, snow peas: 4 oz -
2Heat a drizzle of cooking oil in a second medium pot over medium-high heat. Add sweet potato, garlic, fry seasoning , and half the ginger. Cook, stirring, until fragrant ⏱️ 1 minute . Stir in water . Cover and bring to a boil, then reduce heat to medium. Simmer ⏱️ 10 minutes .cooking oil: 1 tbsp, fry seasoning: 1 unit, water: 3 c -
3Once the water in the first pot is boiling, add ramen noodles . Cook, stirring, until tender ⏱️ 1 minute . Drain, then rinse noodles under cold water for ⏱️ 30 seconds . Set aside.ramen noodles: 2 pkgs -
4Halve lime and roughly chop cilantro .lime: 1 unit, cilantro: 1 bunch -
5Once the sweet potato mixture has simmered, add snow peas, pho stock concentrate , and chopped chicken breast to the pot. Cook, stirring, until sweet potato is tender, snow peas are bright green, and chicken is cooked through ⏱️ 4 minutes more. Remove from heat and stir in coconut milk , remaining ginger, and juice from the lime. Season to taste with salt and black pepper .pho stock concentrate: 1 unit, chopped chicken breast: 12 oz, coconut milk: 1 c, salt: 1 tsp, black pepper: 1 tsp -
6Divide noodles between bowls, then ladle soup over noodles. Garnish with cilantro and crispy fried onions .crispy fried onions: 1 unit