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Noodles combined with a beef or chicken broth and chicken on top—what can be more satisfying?
2 tablespoons oil
8 ounces mushrooms, sliced
4 chicken cutlets, thinly sliced
2 teaspoons salt
1 teaspoon black pepper
1/2 cup dry white wine, such as Baron Herzog Chenin Blanc
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
2 tablespoons soy sauce
2 tablespoons hot sauce
2 teaspoons honey
3/4 teaspoon sesame oil
3/4 teaspoon ground ginger
pinch of red pepper flakes
1/2 teaspoon ground mustard
1 cup fresh spinach, checked
4 cups chicken or vegetable broth
2 (3-ounce) packets of Gefen Ramen
jammy egg, for garnish (see note)
Heat oil in a medium-sized saucepan. Add mushrooms and sauté until soft. Remove mushrooms from saucepan and set aside.
Sprinkle chicken cutlets with salt and pepper and add to saucepan. Fry until the chicken is no longer pink. Remove chicken from saucepan and set aside.
Deglaze the saucepan with the wine. Add garlic and soy sauce and sauté until fragrant. Add hot sauce, honey, sesame oil, ground ginger, red pepper flakes, ground mustard, spinach, and broth and bring to a boil.
In a separate pot, cook ramen noodles for seven minutes.
Lower the heat under the broth and add ramen noodles.
To assemble the bowls: Divide ramen into four separate bowls. Slice chicken cutlets and arrange them on top of the ramen. Add mushrooms.
To garnish, place a jammy egg on top.
Serve immediately.
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