Nutrition Facts

Serving Size 562 g

(Approx. 2 Servings) (10 oz.)

Amount Per Serving

Calories	840	Calories From Fat	320

% Daily Value*

Total Fat 36 g	55%

Saturated Fat 4.5 g	23%

Trans Fat 0.0 g

Cholesterol 355 mg	119%

Sodium 1810 mg	75%

Total Carbohydrate 102 g	34%

Dietary Fiber 5 g	20%

Sugars 8 g

Protein	58 g

Vitamin A 10%	•	Iron 20%

Vitamin C 15%	•	Calcium 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken Ramen

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Serves

2 People

Ingredients

Recipe makes 2 Servings

1 Tbsp Grape seed oil

2 Oz Shiitake mushrooms, Remove stem

12 2/5 fl oz Stick and tine chicken Shoyu

4 fl oz HEB Low sodium chicken broth

1 broccolini, cut lower 2" of the stems and discard

1/2 Lb Meal simple Rotisserie chicken light and dark meat

2 The Country Hen egg

6 Oz Wei-Chuan Organic Langzhou Ramen Noodles

2 Oz green onion, cut on a bias, thin

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Instructions

In a medium sauce pan, heat the grape seed oil until it shimmers on high heat. Add the Shiitake mushrooms and saute' until they begin to soften, about 2 minutes. add the Chicken Ramen base and chicken broth, reduce heat to medium and allow to simmer gently while you prepare the rest of the recipe. You may neeed to adjust the heat periodically to keep the broth at a gentle simmer.

In a medium stock pot, cook the eggs in gently boiling water for 7 minutes. Remove the eggs and place in an ice bath for 3 minutes. Remove the eggs and peel, set aside. Keep the water boiling on the stove.

Add the broccolini and the rotisserie chicken meat to the simmering broth.

Place the Ramen noodles in the boiling water and cook as per package instructions. Drain the noodles and divide evenly between 2 bowls. Top evenly with the broccolini and shiitake mushroom. Divide the broth and rotisserie chicken evenly into the noodles and garnish with the scallions and the eggs cut in half.