Chicken Teriyaki Ramen

Ingredients

• Sesame seeds - 1 tablespoon
• Eggs - 2, soft-boiled
• Spinach - 2 cups
• Mushrooms - 4, sliced
• Green onions - 4, sliced
• Carrots - 2, julienned
• Vegetable oil - 2 tablespoons
• Ginger - 1 teaspoon, grated
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Teriyaki sauce - 1/4 cup
• Ramen noodles - 2 packs
• Chicken breast - 2, boneless and skinless

Instructions

1. Cook the ramen noodles according to package instructions. Drain and set aside.
2. In a small bowl, mix together the teriyaki sauce and soy sauce. Set aside.
3. Heat the vegetable oil in a large skillet over medium heat. Add the chicken breast and cook until browned and cooked through, about 6-8 minutes per side. Remove from the skillet and let it rest for a few minutes. Slice the chicken into thin strips.
4. In the same skillet, add the garlic and ginger. Cook for 1 minute until fragrant.
5. Add the carrots, green onions, and mushrooms to the skillet. Cook for 3-4 minutes until the vegetables are tender.
6. Add the cooked ramen noodles and teriyaki sauce mixture to the skillet. Toss everything together until well coated.
7. Add the spinach and cook for an additional 1-2 minutes until wilted.
8. Divide the chicken teriyaki ramen into bowls. Top each bowl with a soft-boiled egg and sprinkle with sesame seeds.
9. Serve hot and enjoy!