Description

Fried Chicken Gyoza Ramen is a delightful fusion dish that brings together crispy fried gyoza, tender ramen noodles, and a rich, savory broth. This hearty meal is perfect for cozy nights in or gatherings with friends. The combination of flavors and textures will tantalize your taste buds and warm your soul. Get ready to indulge in a culinary adventure that’s both comforting and satisfying.

Ingredients

Scale

150g ramen noodles
2 boneless, skinless chicken thighs (about 200g)
2 tbsp vegetable oil
2 cloves garlic, minced
1 tbsp grated ginger
100g cabbage, finely chopped
2 green onions, sliced
2 tbsp soy sauce (low-sodium preferred)
500ml chicken broth
1 tbsp miso paste (white or red)

Instructions

Prepare the Broth: Heat vegetable oil in a pot over medium heat. Sauté garlic and ginger until fragrant. Add chicken broth and stir in miso paste until dissolved. Simmer while preparing other components.
Cook the Chicken: Add chicken thighs to the simmering broth and cook for about 15-20 minutes until fully cooked. Remove from pot and shred once cooled slightly.
Make Gyoza Filling: In a bowl, combine chopped cabbage, sliced green onions, shredded chicken, soy sauce, salt, and pepper. Mix well.
Assemble Gyoza: Place gyoza wrappers on a clean surface. Fill each with about one tablespoon of filling. Moisten edges with water, fold over to seal tightly, and create pleats for texture.
Fry Gyoza: Heat vegetable oil in a skillet over medium-high heat. Fry gyoza until golden brown (about 3-4 minutes). Add water to steam for another 5 minutes.
Cook Ramen Noodles: Boil ramen noodles according to package instructions (about 3-4 minutes). Drain and rinse under cold water.
Serve: In bowls, place cooked ramen noodles at the bottom, ladle hot broth over them, and top with fried gyoza. Garnish as desired.

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 550
Sugar: 3g
Sodium: 980mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 4g
Protein: 34g
Cholesterol: 70mg

Keywords: For added spice, consider drizzling chili oil or adding fresh chilies. Leftover filling can be refrigerated overnight; use within three days. Feel free to swap vegetables based on seasonality or personal preference.