Farmers Market Ramen
This hearty and tasty bowl is quick and easy to make. And it’s packed with seasonal veggies and delicious Crazy Fox chicken from the Tuesday Market. When I say I impulsively threw this meal together in less than 30 minutes with whatever ingredients I had in my fridge and pantry, I’m not exaggerating. Using grilled chicken definitely helped cut down on cooking time, so this is a great way to use leftover chicken or other proteins, but add more cooking time if you’re starting with raw chicken. The veggies I used are absolutely swappable depending on what’s in season and what you have on hand. As long as you have a combination of textures (root veg, greens, crunchy veg), you should be set. I could see myself using broccoli, cauliflower, green beans, bok choy, cabbage, mushrooms, squash, a hardboiled egg (!!!!) and more in this dish. So many tasty variations await!
Sarah Golibart Gorman
Ingredients
Serves 2
4 cups stock or broth of your choice
1 grilled chicken half* from Crazy Fox Coffee (only available at the Tuesday Market) or about 2 lbs chicken cooked to your liking
Soy sauce
1/2 teaspoon chili garlic crunch, chili crisp, or hot sauce* (more if you like it spicier!)
1/4 white onion*, diced
2 medium carrots*, diced
1 bell pepper*, diced
4 radishes*, diced
2 packages of ramen noodles
2 handfuls of argula*
1 lime
*These ingredients can be found at the Harrisonburg Farmers Market
Method
In a medium pot, add 4 cups of your stock or broth of choice and bring to a boil.
Add the grilled chicken (or your protein of choice) and return to a boil. Time to taste and see how much saltiness is required. I started with an unsalted bone broth, so I added generous glugs of soy sauce, tasting after each addition until I found my desired saltiness. I recommend you taste your broth and then add soy sauce incrementally from there. Then, add your chili garlic crunch/crisp/hot sauce starting with 1/2 teaspoon, tasting, and adding more if desired.
Add diced vegetables to the seasoned broth and return to a boil.
Into two bowls, put 1 block of ramen noodles and 1 handful of arugula each. Ladle brothy mixture over the ramen and arugula and let sit for 4-5 minutes until noodles are soft. Squeeze the juice of 1/2 lime into each. Enjoy!
