with Dark Meat Chicken, Spinach & Peanuts
This hearty soup is ready to warm you from the inside out in just 15 minutes! You’ll sizzle up dark meat chicken with our spicy Szechuan blend of spices, simmer in a savory soy-infused broth, then add in quick-cooking ramen noodles. Toss in fresh spinach for pops of vibrant color, then sprinkle with crushed peanuts before serving for extra flavor and crunch.
Allergens
Utensils
Tags
Shredded Carrots
4 ounce
Diced Skinless Dark Meat Chicken
10 ounce
Pork Ramen Stock Concentrate
2 unit
Spinach
2.5 ounce
Sweet Soy Glaze
4 tablespoon
Szechuan Paste
2 tablespoon
Ramen Noodles
4.5 ounce
Peanuts
0.5 ounce
Cooking Oil
1 teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Sugar
0.25 teaspoon (tsp)
Salt
teaspoon (tsp)
Open and drain chopped dark meat chicken. Heat a drizzle of oil in a medium pot over medium-high heat (for 4 servings, use a large pot). Add chicken, szechuan paste, and 1/4 tsp sugar to hot pot (1/2 tsp sugar for 4); stir to coat chicken. Cook, stirring occasionally, until chicken begins to brown slighty, 2-3 minutes.
Add 3 1/2 cups water to pot with chicken (5 cups of water for 4 servings). Stir in ramen stock concentrates and sweet soy glaze. Bring to a boil. (TIP: Cover pot with a lid to help the water boil faster.) Add ramen noodles and shredded carrots. Cook until noodles are tender and chicken is fully cooked, 1-2 minutes.
Remove pot from heat and add spinach. Stir to combine until spinach is wilted.
Crush peanuts in their bag (TIP: We used a rolling pin!).
Divide szechuan chicken ramen between bowls. Garnish with crushed peanuts.
610
kcal
Calories
14
g
Fat
3
g
Saturated Fat
77
g
Carbohydrate
23
g
Sugar
5
g
Dietary Fiber
39
g
Protein
125
mg
Cholesterol
3000
mg
Sodium
