Kitchen Diaries: Chilled Chicken Ramen With Fresh Noodles, Summer Beans and Tomato

September 13, 2016


This Kitchen Diaries post features a dish that sometimes is best served cold. I’m talking about ramen, folks! This Chilled Chicken Ramen With Fresh Noodles, Summer Beans and Tomato is hearty and jam-packed with robust vegetables and flavors. Looking at you, furikake!

2 Boneless, Skinless Chicken Breasts
½ Pound Fresh Ramen Noodles
4 Ounces Summer Beans
2 Scallions
1 Cucumber
1 Tomato
1 Tablespoon Sesame Oil
1 Tablespoon Sugar
1 Teaspoon Furikake
¼ Cup Rice Vinegar
¼ Cup Soy Sauce

Dig into more of this tasty recipe after the jump!


Prepare the ingredients and make the dressing:
 Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the stem ends of the beans; halve on an angle. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Cut the tomato into 1-inch-wide wedges. In a bowl, combine the sugar, sesame oil, ¾ of the vinegar, half the soy sauce and 1 tablespoon of water; stir until the sugar has dissolved. Cut the cucumber into ¼-inch-thick rounds; transfer to a bowl and toss with half the remaining vinegar.

Cook the chicken:
 Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 5 minutes on the first side, or until lightly browned. Flip the chicken and add ½ cup of water to the pan. Cook 4 to 6 minutes, or until the chicken is cooked through and the water has cooked off. Transfer to a cutting board and set aside to cool.

Blanch the beans:
 While the chicken cooks, fill a large bowl with ice water and set aside. Add the beans to the pot of boiling water and cook 3 to 4 minutes, or until slightly softened. Using a slotted spoon, carefully transfer the cooked beans to the bowl of ice water, leaving the pot of water boiling. Let the beans stand until completely cool. Drain thoroughly and pat dry with paper towels


Shred and coat the chicken:
 Using 2 forks, shred the cooked chicken into large pieces. Transfer to a medium bowl. Add the white bottoms of the scallions, remaining soy sauce, remaining vinegar and half the furikake. Toss to combine; season with salt and pepper to taste. Drizzle with olive oil and toss to coat.

Cook the noodles:
 Add the noodles to the same pot of boiling water, stirring gently to separate. Cook 2 to 3 minutes, or until tender. Drain thoroughly; rinse under cold water for 20 to 30 seconds to stop the cooking process. Divide between 2 bowls.


Dress the noodles and plate your dish:
 Season the tomato and blanched beans with salt and pepper. Top the bowls of cooked noodles with the dressing, coated chicken, marinated cucumber and seasoned tomato and beans. Garnish with the green tops of the scallions and remaining furikake. Enjoy!



Just look at the colors. The flavors match, too! This was my first introduction to furikake, which in my mind basically translates to Japanese for “full of zest.” This assortment of seasonings really did something special to the dish, just when I thought it couldn’t possibly get any better. I prepared this recipe on a warm summer night, and although the kitchen was pretty hot, the chilled noodles and veggies hot the spot. The serving was generous, which allowed for three servings! You know I love leftovers. Blue Apron continually surprises me with the caliber of its recipes. I thought my ramen days were over, having lived off of Top Ramen in college and when I moved into my first one-bedroom apartment, but this dish isn’t one I have to eat as a guilty pleasure. This is one recipe that I’d feel comfortable making again and again! As autumn approaches, I’ll probably throw in some seasonal veggies like squash, carrot and zucchini on my next go-round. Yummers!

Get more recipes and read through my previous Kitchen Diaries here.

ashley ♥ adores

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