Cold Ramen Bowls with Preserved Tomato Sauce

Ingredients

• 4 chicken thighs
• 1/4 cup Shared Cultures Lentil Quinoa Shoyu, plus more for marinating
• Summer squash, corn, or any vegetables you have on hand
• 3 bundles ramen or soba noodles
• 5 Shared Cultures Preserved Summer Tomatoes
• A splash of Shared Cultures Preserved Summer Tomato liquid
• A dollop of honey
• Fresh basil and/or kimchi, to finish

Method

1. Marinate the chicken thighs overnight—or for as long as you have—in enough shoyu or soy sauce to lightly coat.
2. Heat the oven to 375°F. Place the chicken on a sheet pan and roast for 20 minutes.
3. Add your chopped vegetables to the same pan, tossing them in any rendered chicken juices. Return the pan to the oven and roast for another 20 minutes, or until the chicken reaches 165°F and the vegetables are tender and caramelized.
4. Meanwhile, cook the noodles according to the package directions. Drain, then rinse under cold water until chilled.
5. Make the sauce: blend the Preserved Summer Tomatoes, a splash of their liquid, shoyu, and honey until smooth. Taste and adjust with more shoyu, tomato liquid, or honey as needed.
6. Divide the chilled noodles among bowls. Top with sliced chicken, roasted vegetables, fresh basil, kimchi, and a generous spoonful of preserved tomato sauce.