Diced Chicken Ramen Bowl Recipe

Liven up your appetizer or lunch menu with a hearty bowl of Diced Chicken Ramen made with Tyson® All Natural,* Low Sodium, Fully Cooked, Reverse Blend, ½" Diced Chicken.

Ingredients

YIELD: 10 SERVINGS

AMOUNT	MAIN INGREDIENTS
1 case	Tyson® All Natural,* Low Sodium, Fully Cooked, Reverse Blend, ½" Diced Chicken Thaw prior to use.
2 cups	Fire-Roasted Red Peppers
12 cloves	Garlic
3/4 cup	Red Chili Flakes
3/4 cup	Cumin
1/2 cup	Kosher Salt
1 cup	Cilantro - Fresh
2 cups	Olive Oil
1 gallons	Ramen Noodles
1/2 gallon	Chicken Broth
1/2 gallon	Beef Broth
12	Eggs, Large
6 cups	Baby Spinach
2 bunches	Scallions - Sliced
Garnish as Needed	Cilantro

Directions

Step 1: In the bowl of a food processor, chop the fire-roasted red peppers, garlic, red chili flakes, cumin, salt and cilantro until it is a smooth paste. With the motor running, add the olive oil and blend until the sauce is smooth and creamy. Pour into a jar and store in the refrigerator until ready to use.

Step 2: Bring a pot of water to a boil, then cook the ramen noodles according to package directions. Drain, rinse with cold water then drain again. Set aside.

Step 3: Bring a small saucepan of water to a boil. Carefully lower refrigerator-cold eggs into the water, then lower boil to a simmer. Cook the eggs for 6-7 minutes, then carefully transfer the eggs to a bowl of ice water. Let the eggs cool for several minutes, then carefully peel and halve.

Step 4: Heat the chicken and beef broth until hot. Divide the ramen noodles into bowls, top with spinach, pork slice and egg. Ladle the broth, then top with scallions and cilantro.