- 1 cup ramen broth
- ½ cup Palmini noodles
- 1 hard-boiled egg
- ½ cup sliced mushrooms
- 1 chicken breast cooked and sliced
- 1 green onion sliced
- 2 tbsp garlic sliced/chopped
- 1 tbsp sesame oil
- 3 slices jalapeno optional
Bring ramen broth to a boil and reduce heat to a simmer.
Sweat mushrooms and garlic in a saucepan; set aside.
Heat Palmini noodles in the saucepan in sesame oil; set aside.
Add noodles, cooked chicken breast, mushrooms, and garlic to broth and continue to simmer.
Top with hard-boiled egg, green onion, and jalapeno (optional).
Chef Note: The broth I used had ginger and soy. Because the flavor was so delicious, if I were to make my own broth, I would add both ginger and soy to the broth.
Chef Note: I used a grilled chicken breast I had left over from dinner the previous night; however, you could also grill a chicken breast for this recipe or use a store-bought rotisserie to cut down on time.
Chef Note: While I like to cut down on the calories and carb content by using Palmini noodles, you could also use a traditional rice noodle, a whole wheat ramen noodle, or even a zoodle.
Sugar: 5g | Fiber: 5g | Calories: 429kcal | Fat: 22.5g | Protein: 40g | Carbohydrates: 17g