Sriracha Chicken Ramen Bowl with Pickled Celery
Prep Time: 20 minutes (plus 2 hours to cool) | Cook Time: 30 minutes | Total Time: 50 minutes (plus 2 hours to cool) | Servings: 4
Ingredients:
Pickled Celery:
- 4 stalks celery, cut into thirds
- 1 cup Tuscan Garden White Vinegar
- ¼ cup Baker’s Corner Granulated Sugar
- 1 tablespoon Stonemill Iodized Salt
- 4 cloves garlic, smashed
- 1 tablespoon Burman’s Spicy Brown Deli Mustard
- 1 teaspoon Stonemill Crushed Red Pepper
- 1 tablespoon Stonemill Peppercorn Grinder
Chicken:
- 4 Kirkwood Chicken Tenderloins
- 1 tablespoon Sriracha sauce
- 2 tablespoons lime juice
- 1 teaspoon Stonemill Garlic Powder
- ¼ teaspoon Stonemill Iodized Salt
- ½ teaspoon Stonemill Ground Black Pepper
Soup:
- 2 tablespoons Carlini Vegetable Oil
- 1 white onion, thinly sliced
- ½ orange bell pepper, thinly sliced
- 2 Roma tomatoes, thinly sliced
- 5 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon Sriracha sauce
- 2 tablespoons Tuscan Garden White Vinegar
- 2 tablespoons Fusia Reduced Sodium Soy Sauce
- 6 cups Chef’s Cupboard Chicken Broth
- 2 3-ounce packages Nissin Top Ramen Chicken Flavor, noodles only
- 1 tablespoon thinly sliced green onions
- 2 tablespoons cilantro, chopped
Directions:
- Heat grill to high.
- For the pickled celery: Place celery in a canning jar. Combine remaining ingredients in a small saucepan and bring to a boil. Pour pickling liquid over celery and reserve. Allow celery to cool completely. Cut into thin slices.
- For the chicken: Combine all ingredients in a resealable bag. Make sure chicken is well coated. Allow chicken to marinate for 1 hour in refrigerator.
- Grill chicken until internal temperature reaches 165°. Cut chicken into thin slices and reserve.
- For the soup: In a medium pot, heat oil over high heat. Add onion, pepper, tomatoes, garlic and ginger, sauté until onion is softened.
- Add Sriracha sauce, vinegar, soy sauce and broth to pot and bring to boil.
- Add noodles and cook until softened, about 3-5 minutes. Add reserved chicken.
- Divide between four bowls, garnish with pickled celery, green onions and cilantro.
TIP: Pickle celery and marinate chicken overnight to reduce preparation time.
Recipe Courtesy of Chef Audrey, ALDI Test Kitchen