Szechuan Chicken Ramen Soup
with Dark Meat Chicken, Spinach & Peanuts
This hearty soup is ready to warm you from the inside out in just 15 minutes! You’ll sizzle up dark meat chicken with our spicy Szechuan blend of spices, simmer in a savory soy-infused broth, then add in quick-cooking ramen noodles. Toss in fresh spinach for pops of vibrant color, then sprinkle with crushed peanuts before serving for extra flavor and crunch.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Diced Skinless Dark Meat Chicken
2 tablespoon
Szechuan Paste
2 unit
Pork Ramen Stock Concentrate
4 tablespoon
Sweet Soy Glaze
4.5 ounce
Ramen Noodles
4 ounce
Shredded Carrots
2.5 ounce
Spinach
½ ounce
Peanuts
Not included in your delivery
Cooking Oil
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add chicken, Szechuan paste, and 1⁄4 tsp sugar (1⁄2 tsp for 4); stir to coat. Cook, stirring occasionally, until chicken begins to brown slightly, 2-3 minutes (the chicken will finish cooking in the next step).
• Stir 3 1⁄2 cups water (5 cups for 4 servings), stock concentrates, and sweet soy glaze into pot with chicken. Bring to a boil. TIP: Cover pot with a lid to bring to a boil faster. • Once broth is boiling, add noodles and carrots. Cook, stirring, until noodles and carrots are tender and chicken is fully cooked, 1-2 minutes. • Remove from heat. Add spinach to pot; stir until wilted, 30 seconds.
• Crush peanuts in their bag. TIP: We used a rolling pin! • Divide soup between bowls. Garnish with peanuts and serve.
Poultry is fully cooked when internal temperature reaches 165°.
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