Crispy Chicken Ramen Bowls with Miso-Maple Glaze and Pickled Vegetables

Begin by shredding the leftover chicken into bite-sized pieces and set aside. In a small bowl, whisk together 2 tablespoons of miso paste, 1 tablespoon of maple syrup, and 1 teaspoon of soy sauce to create the glaze.

Heat a skillet over medium heat and add 1 tablespoon of vegetable oil. Once hot, add the shredded chicken and pour the miso-maple glaze over it.

Stir to coat the chicken evenly and cook for about 5-7 minutes until the chicken is heated through and slightly crispy.

Meanwhile, prepare the ramen noodles according to package instructions, usually boiling for about 3-4 minutes.

Drain the noodles and set aside. In a separate bowl, combine 1/2 cup of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt to create the pickling liquid.

Add thinly sliced cucumbers and radishes to the pickling liquid and let them sit for at least 10 minutes.

For the broth, bring 4 cups of chicken or vegetable broth to a simmer in a pot. Add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil for extra flavor.

To assemble the bowls, divide the ramen noodles among serving bowls, ladle the hot broth over the noodles, and top with the glazed chicken.

Garnish with the pickled vegetables, sliced green onions, and a sprinkle of sesame seeds. Serve immediately and enjoy your gourmet leftover chicken ramen!