Noodles combined with a beef or chicken broth and chicken on top—what can be more satisfying?

Yield: 4 servings

Ingredients:

2 tablespoons oil

8 oz. mushrooms, sliced

4 chicken cutlets, thinly sliced

2 teaspoons salt

1 teaspoon black pepper

½ cup dry white wine

3 cloves garlic, crushed

2 tablespoons soy sauce

2 tablespoons hot sauce

2 teaspoons honey

¾ teaspoon sesame oil

¾ teaspoon ground ginger

Pinch of red pepper flakes

½ teaspoon ground mustard

1 cup fresh spinach

4 cups chicken or vegetable broth

2 3-oz. packets of ramen

Jammy egg, for garnish

Directions:

Heat oil in a medium-sized saucepan.

Add mushrooms and sauté until soft.

Remove mushrooms from saucepan and set aside.

Sprinkle chicken cutlets with salt and pepper and add to saucepan. Fry until the chicken is no longer pink.

Remove chicken from saucepan and set aside.

Deglaze the saucepan with the wine.

Add garlic and soy sauce and sauté until fragrant.

Add hot sauce, honey, sesame oil, ground ginger, red pepper flakes, ground mustard, spinach, and broth and bring to a boil.

In a separate pot, cook ramen noodles for 7 minutes.

Lower the heat under the broth and add ramen noodles.

To assemble the bowls: Divide ramen into 4 separate bowls. Slice chicken cutlets and arrange them on top of the ramen.  Add mushrooms.

To garnish, place a jammy egg on top.

Serve immediately.

Note: To achieve a perfect jammy egg, fill a small saucepan with water and bring to a roaring boil. Add eggs and cook for 5 minutes. Remove eggs from the pot and place under freezing cold water.