Thanksgiving Chili Crunch Ramen Published: November 29, 2024 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Thanksgiving Chili Crunch Ramen 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients 1 Creamy “Chicken” immi 1 cup vegetable oil 8 cloves garlic, thinly sliced 2 medium shallots, thinly sliced 1 tbsp fresh rosemary leaves 1 tbsp fresh thyme leaves 1 tbsp finely chopped fresh sage 1 tbsp crushed red pepper flakes ¼ tsp freshly ground black pepper 1/4 tsp salt ½ cup rotisserie chicken 4 slices of sweet potato ¼ cup kimchi Green onion, thinly sliced Cook Mode Prevent your screen from going dark Instructions In a medium heatproof bowl, combine the red pepper flakes, salt and black pepper. Place a fine-mesh sieve over the bowl and set aside. In a small pot, combine the vegetable oil, garlic and shallot. Heat over medium-low until the oil starts to bubble. Then, turn up the heat to medium and let the mixture fry, occasionally stirring and scraping any bits until the garlic just begins to brown, about 10 minutes. Add the herbs and cook for 2 more minutes until shallots and garlic begin to deepen in color. Don’t let the garlic and shallots brown too much in the pan because they will continue cooking after you strain them. Immediately strain the hot oil mixture through the sieve over the pepper flakes. Transfer the fried garlic and shallots to a paper towel–lined plate. Let everything cool to room temp. When the oil has completely cooled, add the garlic and shallots back to the oil mixture. In a small pot, bring 2 cups of water to a boil. Add the ramen noodles, spice packet and sweet potato and cook for 6 minutes. To plate, top the ramen with rotisserie chicken, kimchi, a big spoonful of Thanksgiving chili crunch and green onion. Enjoy!