The Shin Gold Banger – A Late-Night Ramen That Eats Like a Meal

Shin Gold Banger Ramen

Ingredients

• 1–1.5 lbs organic boneless skinless chicken thighs
• 2 tbsp dark Pearl River Bridge soy sauce (or any dark soy)
• 1 tbsp honey
• 1 tsp garlic powder
• Juice of ½ lemon
• ½ tsp salt

• 1 package Shin Gold Ramen (use both soup base and vegetable flake packets)
• 2 cups water
• 1 zucchini, halved and sliced thin
• 1 small onion, sliced thin
• 1 scallion, sliced on the bias (reserve green parts for garnish)
• 1 clove garlic, chopped
• 1 cup cooked Borlotti beans, drained
• 1 cup frozen Trader Joe’s roasted corn kernels
• 1 egg
• 1 slice American cheese
• Chili crisp, for garnish
• Toasted sesame oil (optional)

Instructions

1. Marinate the Chicken
In a bowl, combine soy sauce, honey, garlic powder, lemon juice, and salt. Toss chicken to coat and marinate at least 30 minutes or up to overnight.
2. Grill and Shred
Preheat grill or grill pan over medium heat. Grill chicken until cooked through and caramelized, about 5–7 minutes per side. Let rest 5 minutes, then shred into bite-sized pieces.
3. Cook the Ramen and Broth
In a medium saucepan, bring 2 cups water to a boil. Add zucchini, onion, chopped garlic, and the vegetable flake packet. Boil 2–3 minutes to soften vegetables.
Add the ramen noodles, the soup base packet, and the slice of American cheese. Cook according to package instructions (usually 4–5 minutes), stirring occasionally until the cheese is fully melted. Just before removing from heat, stir in the Borlotti beans.
4. Prepare the Bowl
In each serving bowl, crack the egg and lightly scramble it with a fork.
5. Silk the Noodles
Using tongs, lift only the cooked noodles out of the pot (leaving the broth and vegetables behind) and transfer them into the bowl with the raw egg. Use chopsticks or a fork to immediately toss the hot noodles with the egg until the egg cooks and coats the noodles in a silky texture.
6. Finish and Serve
Scatter a handful of frozen Trader Joe’s roasted corn kernels over the noodles.
Pour the hot broth, vegetables, and Borlotti beans over the noodles and corn.
Top with shredded grilled chicken.
Garnish generously with chili crisp and the scallions cut on the bias.
Drizzle with toasted sesame oil if desired.

• The frozen roasted corn will warm up quickly when the hot broth is added.
• Adding the cheese with the noodles and soup base makes the broth extra creamy.
• Tossing the hot noodles with raw egg creates a velvety coating.
• Borlotti beans bring heartiness, and chili crisp finishes with spicy crunch.