Here is the last of the delicious Nissin RAOH flavors I wanted to share with you. Have you tried any of them yet? This one is the Umami Tonkotsu and I love how it makes this Thai Chicken Ramen so easy to throw together since it already has so much flavor. Tonkotsu is a style of ramen from Kyushu (southern Japan) and is the most popular flavor of ramen in both Japan and the US. RAOH Umami Tonkotsu features many layers of flavors, including onion, garlic and ginger making the soup rich and robust. I also love how the Nissin RAOH Ramen are so versatile. Yes, of course you can just eat them straight up as they are, not changing a thing and you’ll still get a delicious bowl of ramen, but if you want to make it more of a meal you can add a protein and veggie to complete it. And the best part? Unlike existing instant noodle products which are deep fried, RAOH’s ramen noodles are not fried, so they contain no trans fats, no cholesterol and very little saturated fat.
The beauty of ramen is that it’s so easy to create your own custom ramen. All you need to do is pick a protein like chicken, shrimp, pork, eggs or tofu and pile in the veggies, like, cabbage, carrots, bok choy, mushrooms, corn, spinach, cabbage etc. You can even add in additional flavorings like I’ve done here to give it a thai kick. This version is a great place for you to get started on all that you can create with a package of ramen! I was seriously loving this! It reminds me a bit of pad thai but in ramen soup form. Plus I loved how easy it was to make!
Here are some other options from some other AMAZING blogging friends to try with RAOH ramen:
After you run out of your FREE Nissin Ramen, I know you’ll want more, so here’s how to buy it. :)
–Single pack rom Amazon (single packs can only be ordered by Amazon Prime subscribers).
Thai Chicken Ramen
Yield: 4 servings
- 1 Tbsp vegetable oil
- 1 red bell pepper , thinly sliced then diced into 1 1/2-inch pieces
- 1 cup matchstick carrots
- 4 green onions , divided, sliced
- 1 Tbsp Thai green curry paste
- 4 cups water
- 1 14 oz . can light coconut milk
- 1 Tbsp fish sauce
- 2 (3.53 oz) pkgs. Nissin RAOH Umami Tonkotsu Flavor
- 10 oz cooked chicken breast , shredded (from 1 lb raw, once cooked it reduces to 10 oz)
- 1 Tbsp fresh lime juice
- 1/2 cup roughly chopped cilantro , divided
- Unsalted peanuts and sesame seeds for topping (optional)
Heat oil in a large pot over medium-high heat. Add bell pepper, carrots and 3 of the green onions. Saute 1 minute then add Thai green curry paste and saute 1 minute longer. Stir in water and coconut milk and fish sauce and bring mixture to a boil. Add in ramen, cover pot and boil 4 minutes, stirring once halfway through. Meanwhile add seasoning packets from ramen to a bowl. Ladle out 1 cup of the water mixture from soup and stir into seasonings in bowl then return to pot. Stir in shredded chicken lime juice and 1/4 cup of the cilantro. Divide among 4 bowls then top with more cilantro, remaining green onion, peanuts and sesame seeds. Serve immediately.
Recipe source: Cooking Classy