Spicy Chicken Ramen

1/2 tsp (2.5 mL) garlic powder

1/2 tsp (2.5 mL) ground ginger

1/8 tsp (0.5 mL) chili flakes

1 tbsp (15 mL) canola oil, divided

2 small portabello mushrooms, gills removed and thinly sliced (150 g)

1 tsp (5 mL) sodium reduced soy sauce

200 g boneless skinless chicken thighs (about 3)

1/8 tsp (0.5 mL) salt

3 cups (750 mL) sodium reduced chicken broth

1 tbsp (15 mL) chili garlic sauce

2 85 g ramen noodle bricks, seasoning packet discarded

1 small carrot, cut into matchsticks (100 g)

2 green onions, thinly sliced

1 soft boiled egg, peeled and halved

Sriracha for garnish, optional

1 Stir garlic powder, with ground ginger and chili flakes in a small bowl. Set aside.
2 Heat half the oil in a small skillet over medium heat. Add mushrooms and cook until they begin to soften, 3 – 4 min. Stir in soy sauce and half the garlic powder mixture. Cook until mushrooms are tender and liquid is absorbed, 3 – 4 min. Remove mushrooms to a plate. Wipe skillet clean and return to heat.
3 Increase heat to medium high. Heat remaining oil in pan. Season both sides of chicken with salt and remaining garlic powder mixture. Cook chicken until golden and cooked through, about 4 min per side. Remove chicken to cutting board. Let rest for 5 minutes and slice.
4 Stir broth with chili garlic sauce in a small pot. Bring to a boil. Cook ramen, one brick at a time, until noodles are separated and tender, about 2 min. Using a pair of tongs or slotted spoon, remove ramen to soup bowl. Continue with second brick and then add to second bowl.
5 Divide broth amongst bowls with noodles and top with mushrooms, sliced chicken, carrots, green onion and egg. Finish with a drizzle of sriracha.