Olive Magazine
Chicken Ramen

Chicken ramen

Published: October 31, 2018 at 4:41 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 3

Check out our simple ramen recipe with chargrilled chicken, crunchy vegetables and noodles. This fresh and vibrant dish is easy to make, ready in 30 minutes and a great source of protein

  • High protein
Nutrition:
HighlightNutrientUnit
kcal572
fat5.3g
saturates1.2g
carbs76.3g
sugars5.4g
fibre9.6g
high inprotein50g
salt3.2g
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Try this recipe for chicken ramen, then also check out our Japenese ramen noodles, shoyu ramen, vegan ramen and more ramen recipes.

Ingredients

  • 1.25 litres chicken stock
  • a thumb-sized piece ginger, shredded
  • 1 red chilli, deseeded and sliced
  • 1 clove garlic, thinly sliced
  • 1 tbsp soy sauce
  • 2 skinless chicken breasts
  • 1 tsp flavourless oil
  • 300g egg noodles
  • 1 pak choi, quartered lengthways
  • 2 handfuls kale
  • a small bunch coriander, chopped
  • ½ red onion, very thinly sliced
  • 1 lime, juiced

Method

  • STEP 1

    Put the chicken stock into a large pan with ¾ of the ginger and red chilli, all of the garlic and the soy sauce, and bring to a boil. Cover and simmer gently for 15 minutes.

  • STEP 2

    Meanwhile, put the chicken breasts between two pieces of clingfilm and gently tap with a rolling pin until an even 1cm thickness. Season well and drizzle with a little oil. Heat a griddle pan over a medium-high heat and cook the chicken for 4-5 minutes on each side or until cooked through and charred. Rest for 5 minutes on a plate under foil, then slice.

  • STEP 3

    Add the noodles and pak choi to the broth, and simmer for 2 minutes, then add the kale and simmer for a further minute.

  • STEP 4

    Use tongs to divide the noodles and veg between 3 wide bowls. Ladle over the broth, divide the chicken and put on top with the remaining ginger and chilli, and sprinkle over the coriander, red onion and lime juice.

Japanese Ramen Noodle Recipe
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