buffalo ramen
ALL THE JOY OF BUFFALO WINGS AND CLEAN HANDS
INGREDIENTS
Serves 2
1 lb skinless boneless chicken thighs
salt & pepper
7 baby carrots julienned
2 stalks celery 1/4” pieces
1/4 cup crumbled blue cheese
1/4 cup crème fraîche or sour cream
1 smashed clove garlic
Juice from 1/2 lemon
Few twists fresh ground pepper
1 package, two portions fresh ramen
1 TBSP salted butter
1/2 cup Franks Red Hot or your favorite
PREP
Mix in small bowl: blue cheese, crème fraîche or sour cream, smashed garlic, lemon juice and fresh ground pepper. Cover and refrigerate
Clean and julienne carrots and slice celery, mix together
Light grill or broiler and put large pot of water to boil
Pat chicken dry and salt and pepper both sides
Grill or broil chicken 6 minutes per side (or pan fry in a little oil)
In medium pot on medium, melt butter and add hot sauce
Let chicken rest and then dice and add to hot sauce butter mixture
Add blue cheese dressing to vegetables and mix to coat thoroughly
Cook ramen 1 1/2 - 2 minutes, or until tender, place in bowl and smother with chicken and sauce
Scatter blue cheese vegetables on top
other ramen-based perversions
Sichuan Cold Sesame Ramen