Chicken Ramen

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 375°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Cut the white bottoms of the scallions into 1-inch pieces; thinly slice the hollow green tops. Thinly slice the mushrooms. Roughly chop the kimchi. Halve the pepper lengthwise; remove the stem, ribs, and seeds, then thinly slice crosswise. Wash your hands immediately after handling. In a bowl, combine the sliced pepper, vinegar, and furikake; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, large bowl, combine the sesame oil and honey.

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place a large piece of foil on a sheet pan. Place 2 seasoned chicken breasts, 1 smashed garlic clove, and half the white scallion pieces on one side of the foil. Drizzle with olive oil, half the soy sauce, and 1 tablespoon of water. Turn to coat. Fold the foil in half over the chicken. Fold the three open edges inwards to completely seal the packet. Repeat, making a second foil packet, using the remaining chicken breasts, smashed garlic clove, and white scallion pieces. Drizzle with olive oil, the remaining soy sauce, and 1 tablespoon of water. Evenly arrange both foil packets on the sheet pan. Roast 24 to 26 minutes, or until the chicken is cooked through.* Carefully open the foil packets and transfer the baked chicken to the bowl of sesame-honey glaze. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to four serving bowls. Carefully wipe out the pot.

In the same pot used to cook the noodles, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Add the sautéed aromatics (carefully, as the liquid may splatter), bone broth, soy glaze, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally, 4 to 6 minutes, or until slightly reduced in volume. Turn off the heat.

Using two forks, shred the baked chicken. Season with salt and pepper; toss to coat. Divide the broth between the four bowls of cooked noodles. Top each bowl with the shredded chicken, chopped kimchi, and as much of the marinated pepper as you'd like, depending on how spicy you'd like the dish to be. Serve the finished noodles garnished with the sliced green tops of the scallions and crispy onions. Enjoy!