Photo of Ramen noodle bowl by Millie Peartree by WW

Ramen noodle bowl by Millie Peartree

4
1
1
SmartPoints® value per serving
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
1
Difficulty
Easy
Here’s a super-tasty way to use up leftover cooked chicken breast and small bits of ingredients you may have in your fridge. If you’re not familiar with shirataki noodles, make sure to rinse and drain them before use for the best flavor and texture.

Ingredients

Canned chicken broth

2 cup(s), or homemade stock

Shirataki/konjac noodles

4 oz, rinsed under cold water, drained

Cooked shredded chicken breast

½ cup(s)

Cilantro

½ cup(s), roughly torn

Kimchi

¼ cup(s)

Uncooked bean sprouts

¼ cup(s)

Uncooked scallion(s)

2 medium, thinly sliced

Egg(s)

1 large egg(s), soft boiled

Nori seaweed

4 sheet(s), wasabi flavor recommended

Hot sauce

2 drop(s), or to taste

Instructions

  1. In a small saucepan over medium-high heat, bring broth to a boil. Add noodles and chicken, and simmer for 3 to 5 minutes. Remove from heat and stir in cilantro, kimchi, beans sprouts, and scallions. Add egg and nori to bowl, and drizzle with hot sauce.
  2. Serving size: 1 bowl

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.