Sweet Chili Chicken Ramen

There is such a funny thing happening today...

It's a BLIZZARD. In the middle of MARCH. What a time to be alive.

Luckily, I have come armed and ready to face down this little big snowstorm. All we need is a warm blanket, a new show to binge on, and....and...and!

Sweet Chili Chicken Ramen!

Just look at this big bowl of happiness--I want to dive right in. There is so much to love, where do I even begin? When I first started imagining homemade ramen, I knew it had to start with beautifully charred, sticky chicken. A sweet chili marinade plus a super hot cast iron skillet get us exactly where we need to be. And what would ramen be without noodles? Well, it would be chicken noodle-less soup, but that's besides the point! We need noodles. I am partial to wide udon noodles, which you can find at any market or grocery store with a large international section. They are perfectly slurp-able but thick enough to hold up to the hot broth.

As for the supporting cast, it's all about big, bold flavors and crunchy, fresh veggies. Celery, ginger and garlic get the party started. A good, low sodium broth (vegetable, mushroom, beef, or chicken would all be great!)  gets amped up thanks to soy sauce, fish sauce and sriracha. Trust!

OH! Guys. I forgot the best part. I successfully soft-boiled a couple of eggs, right in the broth I was already cooking. It was scary, but I am confident that we can do it (because I did it! So you can too!)

Let me sum this up...I have been thinking about this ramen since the day I made it. I could eat it over and over again. It may not be perfectly authentic, but it is pretty darn close! Did you try this or another Gas Stove Girl recipe!? Be sure to show it off on Instagram using #GasStoveGirl!

Steak and Ramen Salad with Peanut Dressing

HEY HI HOW YA DOIN'?

Want a big bite of this pretty, colorful tasty salad? I would love some. This salad is fresh, filling, and full of bold flavors.

I'm not sure if I've mentioned this before, but I am 100% obsessed with peanut butter. I could eat peanut butter with any meal, any time. One of my current obsessions is fresh spring rolls with spicy peanut dipping sauces. This salad is a bit of a spin on a deconstructed spring roll.

Crispy crunchy romaine lettuce, purple cabbage, cucumbers, edamame, carrots and celery are an essential place to start. Juicy grilled steak gives this salad some oomph. Sesame peanut dressing is the grand finale - creamy with a little bit of tang and spice. This is the dressing to end all dressings. In fact, this salad is so delicious and wholesome, you won't even feel like you're having a salad. Yes, it is THAT satisfying!

OH did I mention that we are going to crumble up a bit of uncooked ramen noodles and sprinkle them on top of the salad? Well, we are. And it's fantastic.

P.S. Sorry about the quality of these photos. I really wanted to share this recipe with you but my good camera's battery was exhausted! These are straight from my iPhone. This meal is worth it though - trust me!