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Try it out: Hellofresh 54

Reviewing:

Chicken ramen in a Shoyu-style broth with mushrooms chili garlic oil and crispy onion

1 serving prepared 

Here's what you get:



Garlic cloves
Scallion
Ginger
Button mushroom
Sesame seed
Sesame oil
Chili flake
Ramen noodle (not used)
Pork Ramen stock concentrate
Chicken stock concentrate
Soy sauce (not used)
Chicken cutlet
Spinach
Crispy fried onion (not used)

Substitutes:
Rice noodles 
Oven baked onion 
Tamari sauce (not pictured)



The broth:

To make the broth the scallion whites, ginger and garlic or cooked in a little bit of oil. Next 2 cups of vegetable broth were added along with the stock concentrate, and tamari sauce. This was left to simmer while the rest of the food was cooking.


The Onion and garlic oil:

To make the garlic oil the sesame seeds,  half of the garlic, sesame oil, salt  chili flake and a little bit of avocado oil were combined. This was heated until fragrant and set to the side.

To replace the crispy onion I made some of my own by coating onions in gluten-free breadcrumb and brown rice flour before baking. Recipe here

The protein:

The chicken was lightly salted before cooking in a pan for about 5 minutes per side once it was done it was coated in sesame oil.

The mushrooms and spinach:

After the chicken was set aside the mushrooms were added to the pan along with a little bit of the raw and cooked until completely soft.

After removing the mushrooms from the pan the spinach was then added along with broth again and cooked until wilted.

The noodles:

Since I'm substituting with rice noodles these were prepared neear the end by heating a pot of water and letting the noodles sitting then for about 10 minutes. After draining they were coated in some Sesame oil. 


The bowl:
- Kris
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