Peruvian Chicken Ramen Bowl
A fusion twist on traditional ramen, this Peruvian chicken bowl combines the rich flavors of the Amazon rainforest with the comforting warmth of a steaming hot noodle bowl.
Ingredients
- ●1 lb chicken breastboneless, skinless
- ●1/2 cup creamy aji amarillo saucesee notes
- ●1 cup coconut milkfull-fat
- ●1 package ramen noodlesgluten-free
- ●2 tbsp shoyu (Japanese soy sauce)or to taste
- ●1/2 cup peruvian de gallina (shredded chicken)see notes
- ●1/4 cup green onionschopped
- ●1/4 cup cilantrochopped
Instructions
- 1
Cook ramen noodles according to package instructions.
- 2
In a large pan, heat 1 tbsp of shoyu over medium-high heat.
- 3
Add chicken breast and cook until browned and cooked through.
- 4
Shred chicken with two forks and set aside.
- 5
In the same pan, add coconut milk and bring to a simmer.
- 6
Stir in creamy aji amarillo sauce and cook for 2-3 minutes.
- 7
Add cooked noodles to the pan and toss to coat with sauce.
- 8
Stir in shredded chicken, green onions, and cilantro.
- 9
Season with salt and pepper to taste.
- 10
Serve hot and enjoy!
- 11
To make creamy aji amarillo sauce: combine 1/2 cup of aji amarillo peppers, 1/4 cup of mayonnaise, and 1 tbsp of lime juice in a blender and blend until smooth.
- 12
To make Peruvian de gallina: cook 1 lb of shredded chicken with 1/4 cup of aji amarillo peppers, 2 tbsp of olive oil, and 1 tsp of cumin until warmed through.
- 13
Adjust seasoning as needed.