When one or your roommates is a toddler who attends daycare, your household becomes a haven for germs and your immune system gets a workout. It’s as if there’s a welcome mat at our door, specifically to attract the latest ailment that’s making its rounds.
After the holidays, we were hit hard by the common cold and each of us came down with varying degrees of congestion, coughing, and sore throats. Last week, just as we started to feel somewhat normal, the worst of the winter viruses paid us a visit: the dreaded stomach bug. We seriously cannot catch a break.
The baby was hit first and we were initiated into a milestone phase of parenthood when he woke up sobbing in the middle of the night after his first ever bout of puking. Unconditional love and, luckily, survival instincts, allowed us to get through it but we knew we were next. Inevitably, my husband and I spent the better part of the weekend taking turns getting sick and feeling sorry for ourselves.
Although a stomach bug simply has to run its course, I’ve found that — when you’re brave enough to try to eat or drink — the road to recovery lies in Gatorade and Maruchan Ramen Noodles. Though the long, curly noodles are really the only reason anyone eats the plastic-wrapped soup, the powdered, salty flavor packet — which is generally pretty bad for you — is what always nurses me back to health.
After managing to keep a bowl of ramen down, I just wanted to eat more of it. Knowing I needed to reserve that flavor packet for dire emergencies, though, I decided to use the noodles in a broth flavored with ginger and garlic and filled with vegetables. After adding marinated chicken thighs and a boiled egg, it was truly a meal.
Chicken Ramen
Chicken thighs
4 boneless chicken thighs, with the skin
Salt and pepper
2 tablespoons fresh lime juice
3 tablespoons soy sauce
1 ½ tablespoons honey
1 tablespoon unsalted butter
Soup
1 tablespoon olive oil
2 garlic cloves,
2 teaspoons ginger, minced
3 tablespoons soy sauce
2 tablespoons sherry cooking wine
4 cups chicken broth
1 large carrot, grated
¾ cups shiitake mushrooms, sliced
1 cup roughly torn spinach leaves
9 oz. dried ramen noodles
2 tablespoons Thai basil leaves, chopped
4 soft- or hard-boiled eggs
Season chicken with salt and pepper and place in a large, sealable plastic bag. Combine lime juice, soy sauce, and honey in a small bowl and pour into bag. Seal and use hands to distribute marinade over chicken. Marinade for approximately 4 to 8 hours, turning bag over occasionally. Preheat the oven to 375 degrees. Over medium heat, melt the butter in a large oven-safe skillet Add the chicken, skin-side down, and cook until the skin is golden brown, about 5 minutes. Flip the chicken over and cook for another 5 minutes, until golden. Transfer the skillet to the oven and roast for about 20 minutes, until fully cooked. Remove from the oven and transfer to a cutting board. Slice neatly and set aside. To prepare soup, heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and sherry, and stir to combine. Cook about one minute. Add the chicken broth, stir, cover, and allow to boil. Remove the lid and simmer uncovered for 5 minutes. Add carrots, mushrooms and spinach and cook for another 3 minutes. Add ramen noodles and cook for about 3 to 5 minutes, until soft. Season with salt and pepper, to taste. To serve, add soup to bowls, top with basil, chicken, and boiled eggs, cut in half.
