Chicken, Bacon & Crispy Fried Onion Ramen

• Wash and dry produce.
• Peel and mince or grate garlic. Trim scallions; cut whites into 1-inch pieces and thinly slice greens.

• Heat a drizzle of oil in a large pot over medium-high heat. Add garlic; cook, stirring constantly, until fragrant, 30-60 seconds.
• Add 3 ½ cups water (7 cups for 4 servings), pork ramen stock concentrates, and chicken stock concentrate. Cover and bring to a boil, then reduce heat to low. (You’ll add more to the pot in Step 5.)

• Meanwhile, heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. TIP: If your pan seems dry, add a drizzle of oil.
• Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. Once bacon is cool enough to handle, roughly chop.

• Heat a drizzle of oil in pan used for bacon over medium-high heat. Add scallion whites and spinach. Cook, stirring occasionally, until scallions are browned and spinach is wilted, 2-3 minutes. (For 4 servings, you may need to cook spinach in batches.)

• Meanwhile, add noodles to pot with broth. Simmer, stirring occasionally, until noodles are tender, 2 minutes.
• Taste and season with salt and pepper if desired.

• Divide ramen between large soup bowls.
• Top with bacon, spinach, and scallion greens. Sprinkle with as many chili flakes as you like and a few crispy onions. (TIP: Don’t add all the crispy onions to the ramen just yet! Add them as you eat to keep them crispy.) Serve.
Pork is fully cooked when internal temperature reaches 145°.
Poultry is fully cooked when internal temperature reaches 165°.