Ingredients
- 2 Mikes Mighty Good Chicken Ramen Cups (code kalejunkie for discount)
- 1 bunch green onion
- ½ lb mixed mushrooms
- 1 tsp sea salt
- 1 tsp cracked black pepper
- ½ tsp crushed red pepper
- 2 tsp sesame oil
- 2 tsp avocado oil
- 2 organic pasture raised eggs
Instructions
- Boil water in a small sauce pan on the stove
- Once boiling, gently drop in two eggs. set timer for six minutes.
- When eggs are done, rinse quickly with cold water, peel eggs, and set aside.
- To make ramen, pour boiling water into each ramen cup, add seasoning pouches, and cover so the noodles soften.
- To make the mushrooms, add one tsp sesame oil to a pan over medium heat, along with the mushrooms.
- Sprinkle with salt & pepper.
- Once soft (about 5 min), remove from heat. divide ramen among two bowls.
- Top each bowl with mushrooms and one of the eggs.
- In the pan that you used for the mushrooms, add avocado oil. sprinkle chicken with salt and pepper and cook on each side for 4-6 min
- Once cooked through, remove from pan, slice, and top bowls.
- To make spicy scallions, just chop scallions, add remaining sesame oil, crushed red pepper, and salt.
- Add to each bowl.Enjoy!
Calories: 374kcal | Carbohydrates: 20g | Protein: 17g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 2530mg | Potassium: 894mg | Fiber: 7g | Sugar: 6g | Vitamin A: 903IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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