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This ramen-twist on a classic Mexican dish is the perfect easy dinner.
Ingredients —
1 box spaghetti noodles
4 boneless chicken thighs
Salt and pepper
For the broth:
1 onion, diced
3 cloves garlic, sliced
1 teaspoon cumin
1 teaspoon Mexican oregano
1 teaspoon white pepper
2 bay leaves
1 sprig thyme
1 (15-ounce) can crushed tomatoes
6 cups water
1 tablespoon chicken base
To garnish:
1 egg, sunny side up
1 watermelon radish, cut into matchsticks
Pickled onions
1 avocado, sliced
1 bunch cilantro
Crispy tortilla strips, to garnish
Steps:
Preheat oven to 400 degrees.
Place noodles on a sheet tray and roast in the oven for 5 minutes to brown.
Preheat a grill pan. Season chicken with salt and pepper. Cook chicken until done with an internal temperature of 165 degrees. Remove from grill pan and allow to rest before slicing.
To make chicken broth: In a saucepan over low heat, add onion, garlic, spices, bay leaves and thyme. Stir together and toast for a few minutes to bring out the flavors. When onions begin looking translucent, add crushed tomatoes, water and chicken base. Season with salt and bring to a boil.
Break toasted pasta in half and add to the chicken broth. Lower to a simmer and continue to cook until pasta is al dente.
To assemble: In a serving bowl, add pasta and broth. Top with watermelon radish, pickled onions, avocado and sunny side up egg. Garnish with cilantro and tortilla strips before serving.
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