Alright, so we’re back after an extra long Memorial Day weekend with the perfect recipe. Chicken and Mushroom Ramen Bowls couldn’t have been more perfect getting me through these last few days. You see, for the first time in awhile I sat on the beach for a few hours and of course forgot how powerful that California sun is. Needless to say, I am burnt to a crisp and still recovering. You’d think after 28 years of living here, I’d know how to avoid becoming a lobster….guess not. Well worth it in the end, it was a lovely day spent with friends and family.
So, let’s chat ramen bowls. If your a foodie like me, you are well aware of how popular ramen bowls are these days. I swear, everywhere I look there is a new restaurant popping up and we are so good with that. My partner Sammy is also really into them, and she decided to come up with a recipe that you all can make in the comfort of your home.
So what makes up these ramen bowls? Sauteed chicken breast and mushrooms, a packet of store bought ramen, sliced green onion, seaweed, and a perfectly poached egg to top it all of. As the official taste tester for this recipe, I can honestly say it’s what dreams are made of. I was so shocked because I couldn’t tell much of a difference between this Chicken and Mushroom Ramen Bowl, and one you might find at a restaurant.
And no need to be intimidated, this can easily be prepared by just following the recipe below. Next family dinner maybe? If you have any questions or have a version of this you like better, we want to hear from you. Let us know your thoughts! We hope you have enjoyed your time with us, and keep joining us as we share new unique recipes weekly. Have a great Wednesday everyone!
Quote of the Day: “An effort made for the happiness of others lifts above ourselves.” – Lydia M. Child