Chicken Ramen
A delicious Chicken Ramen recipe perfect for any night, combining tender chicken, fresh vegetables, and flavorful noodles.
Equipment
- Wok
- Pot
Ingredients
Base Ingredients
- 2 cubes Knorr Zero Salt Chicken Stock
- 300 g dried ramen noodles
- 800 ml water
- 150 g shiitake mushroom, sliced
- 100 g spinach
- 1 piece pak choi, washed and cut into chunks
- 1 tablespoon sesame oil
- 2 cloves garlic, sliced
- 5 tablespoon soy sauce
- 1 cm ginger, sliced
- 1 tablespoon oil
Cooking The Chicken
- 300 g chicken breast fillet
- 1 teaspoon Chinese five-spice
- 1 tablespoon oil
Garnish
- 100 g baby corn, cooked
- 4 pieces soft-boiled eggs, halved
- 3 pieces spring onions, sliced
- 15 g sesame seeds
Instructions
Cooking Instructions
- Cook the ramen noodles according to the package cooking instructions, strain and wash with warm water, drizzle some sesame oil on top, mix and keep warm on the side.
- In the meantime, drizzle half the oil in a wok. Season the chicken breast with Chinese Five Spice and gently fry until cooked and set aside.
- In the same wok stir fry the vegetables in the garlic and ginger until cooked and crispy.
- Add the noodles, vegetables, halved eggs and some slices chicken breast in bowls. Mix the Knorr Zero Salt Chicken Stock Cubes in the water and soy sauce then pour over in the bowl.
- Garnish with chopped spring onion and roasted sesame seeds.
Notes
Adjust seasoning as needed based on personal taste.
Nutrition
Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 1200mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 2000IUVitamin C: 15mgCalcium: 50mgIron: 2mg
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