Easy Weeknight Chicken Ramen

• 2 whole Boneless, Skinless Chicken Breasts
• 3 cups Low Or No-sodium Chicken Or Vegetable Stock
• 3 cloves Minced Garlic
• 2 Tablespoons Mirin Or White Wine
• 2 Tablespoons Rice Vinegar
• 1 teaspoon Sriracha Or Other Chili Sauce
• 1/4 cups Soy Sauce, Plus More As Needed
• 2 heads Baby Bok Choy, Cut Into Large Chunks
• 1 bunch Oyster Mushrooms, Gently Separated
• 4 ounces, weight Bamboo Shoots, Drained
• 12 ounces, weight Linguine Or Other Long Pasta, Cooked To Al Dente
• Sesame Oil, Optional, For Drizzling
• 1 whole Scallion, Thinly Sliced

1. Add the chicken, vegetable broth, garlic, mirin, rice vinegar, Sriracha, and 1/4 cup soy sauce to a large pot.
2. Cover, and bring liquid to a boil, then reduce heat to medium-low and simmer until the chicken is cooked through, about 10 minutes.
3. When the chicken is cooked through, remove it from the liquid to cool, then shred with forks.
4. While the chicken cools, bring the broth back to a boil and taste; adjust seasoning as youd like.
5. Let the broth boil and reduce for 5 more minutes before serving.
6. Meanwhile, sear the veggies.
7. Preheat a large skillet to medium-high heat with a drizzle of oil.
8. Working in batches, cook the veggies on both sides until browned but not mushy.
9. Right before removing from the skillet, sprinkle with 1 teaspoon of soy sauce.
10. Set the veggies aside.
11. To assemble, make a mound of pasta in the middle of a bowl, then top with some chicken and seared veggies.
12. Drizzle with sesame oil, and ladle the ramen broth over top to cover everything.
13. Sprinkle with scallions and serve.
14. Enjoy!

chicken breasts, low, garlic, rice vinegar, chili sauce, soy sauce, bok, mushrooms, shoots, weight linguine, sesame oil, scallion

Taken from tastykitchen.com/recipes/main-courses/easy-weeknight-chicken-ramen/ (may not work)