Tag: ramen

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Omni

Katsu Ramen

one and a half slices authentic katsu chicken ramen recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Chicken Katsu Ramen

You all know that 2021 was the year of the Ramen for me… I discovered it in the summer of 2020 (thanks Christian and Hadlee 💜) and set to work recreating less sodium-intense, more veggie-friendly versions at home. Taking the extra step to make the chicken katsu isn’t as straightforward as the veggie ramen but it does add another dimension which is very much appreciated on cold winter nights or crisp spring evenings. I adapted this from Half Baked Harvest who has tons of quick, Asian-inspired dishes that cycled through my kitchen at the end of last year. 

what you need

4 garlic cloves, minced or grated

2 shallots or 1/2 onion, minced 

1 ginger knob, minced or grated

1 cup mushrooms of choice, thickly diced

1 teaspoon red pepper flakes

1/4 cup miso paste of choice

2 tablespoons fermented chili paste 

6 cups chicken broth

1/2 cup coconut milk

1/4 cup soy sauce

Ramen noodles of choice

4 cups spinach

1 tablespoon toasted sesame seed oil

2 soft boiled eggs, halved

garnish: diced green onion

🍜

4 small chicken cutlets (if your chicken breasts are thick, it is important that you slice them smaller)

1 cup Panko

3 tablespoons sesame seeds

dash of salt, to taste

dash of cayenne pepper or paprika, to taste

1 tablespoon oregano

how to make it

Place garlic, shallots, ginger, and pepper flakes in a large pot with a tablespoon of oil over medium heat and sauté until fragrant. Add in the mushrooms and sauté another minute. 

Add the chicken broth, coconut milk, and soy sauce, and heat until steaming. At that time, add in the miso paste and the chili paste and bring to a gentle boil. Boil for approximately 10 minutes. Taste for flavor but, at this point, you shouldn’t need salt. 

As the broth gently boils, mix all the ingredients together with the Panko and bread your  chicken. You can use an egg to adhere the crumb mixture to the chicken but I prefer not to. Fry the chicken cutlets in oil over medium-high heat for 3-4 minutes on each side, remove to a cutting board, and cut the katsu into strips. 

Returning to the broth, add the spinach, noodles, and sesame oil, and simmer another ~5 minutes until the noodles soften. Alternatively, you are welcome to cook your noodle separately and pour the broth over them. 

Place noodles and broth in your serving bowls, adding to each bowl a halved egg and two chicken cutlets, sliced. Garnish with diced green onion and toasted sesame seeds and serve warm. 
Give Me Thai, Stir Fry, Ramen, Rice
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Omni

Cashew Chicken Noodle

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Spicy Cashew Chicken Noodles

This is a sweet, interesting, one-pot weeknight meal that can be made quickly with fresh mango, pineapple, peach, or preserves. Throw in some Thai basil or spinach for a little hint of green and choose your favorite rice vermicelli noodle! If you’re a fan of cashews, this one is a winner. 🍜

what you need

1 1/2 cups pureed mango, pineapple, or peach

OR

1/2 cup mango, pineapple, or peach preserves

1/4 cup soy sauce or Tamari

1 tablespoon honey (you can skip this if using preserves)

1 squeeze fresh lemon juice

1 small knob of fresh ginger, minced

//

2 medium chicken breasts, diced

1 handful Thai basil or spinach, cut into ribbons

1 cup cashews, lightly toasted in the oven

1 package vermicelli rice noodles or noodle of choice 

1 tablespoon sesame oil

1 large clove garlic, minced

1/4 cup red onion or shallot, sliced thinly

1 tablespoon red chili flakes

sesame seeds, for garnish

4 tablespoons coconut milk or cream

how to make it

Toast the cashews. In the oven until lightly browned.

Marinate the chicken. Mix together pureed fruit, soy sauce, honey, lemon juice, and ginger. Pour 1/3 of mixture over diced chicken and allow to marinate for at least one hour. 

Cook the noodles. Heat one small pot of water to boiling, remove from heat, and insert noodles. Stir and let stand for ~5 minutes. Strain and toss with salt and coconut milk. Set aside. 

Make the sauté. Heat the sesame oil over med-high heat. Add garlic, red onion, and chili flakes, stirring about 2 minutes. Reduce heat to medium and add marinated chicken chunks and cook almost through, about 7 minutes. (The longer you leave the chicken undisturbed in the pan, the more likely it is to caramelize). Once almost cooked through, add the remaining marinade and stir for an additional 3-5 minutes.

When ready (when chicken is cooked through and/or caramelized), add the toasted cashews and spinach, and stir until spinach begins to wilt.

Presentation. Using a spoon, push all the chicken to the sides of the pan leaving a hole in the middle. Twist the vermicelli noodles into four bouquets to fill this hole and then arrange the chicken back around it so that all the food is in the center of the pan. Sprinkle with additional Thai basil and sesame seeds. 

Watch a live video of this one-pot meal being made on the @oneandahalfslices Insta!

 
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Other Rice Noodle Ideas

Fried Rice

July 24, 2025 4 Comments

A quintessential fried rice recipe. AKA what to do with leftover rice, weeknight style. This hits. Make it spicy. 🌶️ Get some sake. Fuck it, go to Japan.

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Cucumber Sesame Salad

July 22, 2023 1 Comment

There is nothing not to like about this salad side dish: crunchy, cool, tangy, imminently refreshing, conveniently hydrating. Picnic ready and good in the fridge for a couple days.

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one and a half slices authentic katsu chicken ramen recipe

Katsu Ramen

March 19, 2022 1 Comment

You all know that 2021 was the year of the Ramen for me… I discovered it in the summer of 202 (thanks Christian and Hadlee 💜) and set to work recreating less sodium-intense, more veggie-friendly versions at home. Taking the extra step to make the chicken katsu isn’t as straightforward as the veggie ramen but it does add another dimension which is very much appreciated on cold winter nights or crisp spring evenings.

Go To Post »

Miso Ramen

April 17, 2021 2 Comments

This is a hearty, complex take on Ramen with about 1/3 of the sodium and no fatty meat. Using eggs as protein, this dish is bolstered with thick-cut Portobello mushrooms and crunchy veggies like broccoli and bok choy. 

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Thai Curried Noodles

March 11, 2021 2 Comments

This is a unique, Thai-style curry with the poignant flavors of shallot, turmeric, coconut, and ginger over noodle. It is somehow hearty enough for winter but light enough for summer at the same time, and it is likely my new favorite Thai-style curry. So throw in a Thai chili, spice it up, and get to marinating!

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Veggie

Miso Ramen

Vegetable Ramen!
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Miso Ramen

This is a hearty, complex take on Ramen with about 1/3 of the sodium and no fatty meat. Using eggs as protein, this dish is bolstered with thick-cut Portobello mushrooms or crunchy veggies of your choice like broccoli and bok choy. For a first foray into Ramen, I’m pretty pleased. Actually, Fall of 2020 was the first time I had Ramen without the Maruchan label… ‘real’ Ramen. It isn’t my favorite food but Ramen, like Pho, comes in handy on cold winter days. This is the first of many one-bowl, Asian-inspired noodle recipes you’ll find alongside Thai Curried Noodles!

what you need

1 package ramen noodles of choice (I like these Hakubaku noodles from Whole Foods)

2 eggs, soft boiled

6 cups vegetable broth

1/4 cup tahini

(optional) 2 tablespoons miso paste of choice

(optional) 1/2 tablespoon fish sauce

1 tablespoon rice wine vinegar

1/8 cup soy sauce or Tamari

1 knob of fresh ginger, grated 

2 cloves garlic, grated

1 tablespoon sesame oil

3 tablespoons olive oil

2 small shallots, diced (shallots have a unique flavor but if you don’t have shallots, you can use onions)

1/2 mushrooms, sliced (any kind, mixed kinds, the more mushrooms the merrier!)

2 types of veggies of choice… I used Brussel sprouts and carrots, but bok choy, kale, sweet red peppers, portobello mushrooms, pole beans, and broccoli would all work well.

Red pepper flakes or 1 spicy chili pepper, minced

Half a lime cut into wedges

Sesame seeds for garnish

(optional) 2 long green onions, cut into small slices

how to make it

Preheat oven to 350. Toss carrots and Brussel sprouts in olive oil, salt, and cayenne pepper if desired, and baked on foil-lined baking sheet for 20-25 minutes until just crispy, stirring once about 10 minutes in. If the vegetables you are using would be better blanched than roasted (like pole beans), blanch them in boiling water and set aside. 

Meanwhile, heat 1 tablespoon of sesame oil in pan over medium heat. Grate garlic cloves and fresh ginger root into oil. Add minced shallot and sauté until fragrant, about 4 minutes. Add the mushrooms (if using) to the mix and given it a stir. Add the tamari, miso paste (if using), fish sauce (if using), rice wine vinegar, and red pepper flakes or chili pepper. Stir until combined, still over medium heat. Add the tahini followed by the vegetable broth and bring to a gentle boil. Salt and pepper to taste.

Place ramen noodles in pot of broth and cook until soft, as package directs. Working with two bowls, remove a serving of noodles from the pot and place in each bowl. Add the carrots and Brussel sprouts, and the soft boiled egg, cut in half. Ladle desired amount of broth over bowl of veggies (ensuring you get some mushrooms, too) and garnish with a lime wedge, green onions, and toasted sesame seeds.

Obviously, you are free to customize this dish with different veggies or the addition of a protein. Veggies are better if oven roasted or pan seared before adding them to the bowl and something like bok choy should definitely be pan seared first, a la Thai Curried Noodles. 

More ramen and noodle recipes to follow! 

Carrot, Bean, Pepper
Vegetable Ramen!
Carrot, Brussel, Mushroom
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Omni Veggie

Thai Curried Noodles

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Thai Curried Noodles

Turmeric is the magic spice. I LOVE curries, and am constantly on the lookout for new curry variants that are available to me on a weeknight (because my classic Chicken Korma is a more extensive undertaking). This one makes a spicy, uniquely-flavored curry bowl owing to a few select ingredients. Recipe credit here goes to The Half Baked Harvest with a few slight modifications.

what you need

For the marinade:

1 tablespoon ground turmeric

1 tablespoon grated fresh ginger (or ground)

2 tablespoons soy sauce or Tamari

1 dollop of honey

1 tablespoon sesame oil

1 tablespoon fresh lime juice

For the curry:

1 large chicken breast, cut into large chunks

1 package Thai vermicelli rice noodles

2 medium shallots, one sliced in half and one whole

2 tablespoons sesame oil

2 bunches baby bok choy, each sliced in half and the interiors washed thoroughly

1/2 lime, juiced

2 garlic cloves, peeled

1 medium knob fresh ginger

1/4 fresh chopped cilantro or Thai basil

1 tablespoon tomato paste

1 tablespoon turmeric

1 16oz can coconut milk (I like to cut the coconut milk with about 1/2 cup cashew or other plant-based milk… cuts down on the fat content of the meal).

2 tablespoons fish sauce

1 hot chili pepper, minced

For garnish:

thin red onion slices 

fresh coriander or cilantro leaves 

Roasted peanuts and/or sesame seeds 

how to make it

Whisk all ingredients for marinade together and toss chicken chunks in the mixture. Let stand at least 1 hour. 

Using a large cast iron pan or a Dutch oven, heat one tablespoon sesame oil over high heat.

Brown chicken on each side, about 3 minutes per side. Remove and set aside on a plate.  Place the bok choy bunches and shallot sliced side down in the pan and let cook on high heat for two minutes (do not stir, move, or otherwise disrupt the tiny choy). Flip the boy choy and sliced shallot and cook the other side for an additional 1 minute. The choy should be a caramelized brown color. Remove the choy from the pan and set aside on a plate. 

Bring a small pot of water to a rolling boil, submerge vermicelli noodles in water, remove from heat, cover, and let stand for five minutes. Drain, rinse with cold water, and place two twists of noodles into two bowls. 

Add the remaining one tablespoon of sesame oil to the pan and reduce the heat to medium. Using a hand grater, grate the garlic cloves, the knob of fresh ginger, and the whole shallot over the pan (alternatively, you can mince these ahead of time). Add the fresh cilantro and the chili pepper, and sauté for about two minutes. 

Add the tomato paste, turmeric, coconut milk, fish sauce, and lime juice to the pan and stir to combine. Slide the chicken back in the pan and simmer over medium heat until the sauce begins to thicken, about five minutes. Then add bok choy and shallots, and simmer for an additional two minutes. 

Remove from heat. Spoon curry over noodles in bowl. Top with a cilantro or Thai basil leaves, sliced red onion, and roasted peanuts and/or sesame seeds. 
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