This ramen-twist on a classic Mexican dish is the perfect easy dinner.Ingredients —1 box spaghetti noodles4 boneless chicken thighsSalt and pepperFor the broth:1 onion, diced3 cloves garlic, sliced1 teaspoon cumin1 teaspoon Mexican oregano1 teaspoon white pepper2 bay leaves1 sprig thyme1 (15-ounce) can crushed tomatoes6 cups water1 tablespoon chicken baseTo garnish:1 egg, sunny side up1 watermelon radish, cut into matchsticksPickled onions1 avocado, sliced1 bunch cilantroCrispy tortilla strips, to garnishSteps:Preheat oven to 400 degrees.Place noodles on a sheet tray and roast in the oven for 5 minutes to brown. Preheat a grill pan. Season chicken with salt and pepper. Cook chicken until done with an internal temperature of 165 degrees. Remove from grill pan and allow to rest before slicing.To make chicken broth: In a saucepan over low heat, add onion, garlic, spices, bay leaves and thyme. Stir together and toast for a few minutes to bring out the flavors. When onions begin looking translucent, add crushed tomatoes, water and chicken base. Season with salt and bring to a boil. Break toasted pasta in half and add to the chicken broth. Lower to a simmer and continue to cook until pasta is al dente.To assemble: In a serving bowl, add pasta and broth. Top with watermelon radish, pickled onions, avocado and sunny side up egg. Garnish with cilantro and tortilla strips before serving.For more amazing shows & recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade