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Sriracha Chicken Ramen Bowl with Pickled Celery

Prep Time: 20 minutes (plus 2 hours to cool)   |   Cook Time: 30 minutes   |   Total Time: 50 minutes (plus 2 hours to cool)   |   Servings: 4

Ingredients:

Pickled Celery:

  • 4 stalks celery, cut into thirds
  • 1 cup  Tuscan Garden  White Vinegar
  • ¼ cup  Baker’s Corner  Granulated Sugar
  • 1 tablespoon  Stonemill  Iodized Salt
  • 4 cloves garlic, smashed
  • 1 tablespoon  Burman’s  Spicy Brown Deli Mustard
  • 1 teaspoon  Stonemill  Crushed Red Pepper
  • 1 tablespoon  Stonemill  Peppercorn Grinder   

Chicken:

  • 4  Kirkwood  Chicken Tenderloins
  • 1 tablespoon Sriracha sauce
  • 2 tablespoons lime juice
  • 1 teaspoon  Stonemill  Garlic Powder
  • ¼ teaspoon  Stonemill  Iodized Salt
  • ½ teaspoon  Stonemill  Ground Black Pepper

Soup:

  • 2 tablespoons  Carlini  Vegetable Oil
  • 1 white onion, thinly sliced
  • ½ orange bell pepper, thinly sliced
  • 2 Roma tomatoes, thinly sliced
  • 5 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon Sriracha sauce
  • 2 tablespoons  Tuscan Garden  White Vinegar
  • 2 tablespoons  Fusia  Reduced Sodium Soy Sauce
  • 6 cups  Chef’s Cupboard  Chicken Broth
  • 2   3-ounce packages  Nissin  Top Ramen Chicken Flavor, noodles only
  • 1 tablespoon thinly sliced green onions
  • 2 tablespoons cilantro, chopped

Directions:                                   

  1. Heat grill to high.
  2. For the pickled celery: Place celery in a canning jar. Combine remaining ingredients in a small saucepan and bring to a boil. Pour pickling liquid over celery and reserve. Allow celery to cool completely. Cut into thin slices.
  3. For the chicken: Combine all ingredients in a resealable bag. Make sure chicken is well coated. Allow chicken to marinate for 1 hour in refrigerator.
  4. Grill chicken until internal temperature reaches 165°. Cut chicken into thin slices and reserve.
  5. For the soup: In a medium pot, heat oil over high heat. Add onion, pepper, tomatoes, garlic and ginger, sauté until onion is softened.
  6. Add Sriracha sauce, vinegar, soy sauce and broth to pot and bring to boil.
  7. Add noodles and cook until softened, about 3-5 minutes. Add reserved chicken.
  8. Divide between four bowls, garnish with pickled celery, green onions and cilantro.

TIP: Pickle celery and marinate chicken overnight to reduce preparation time.

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen