Chicken Ramen Recipe

Name: Chicken Ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups (1.5 Litres) Chicken Stock; 4 whole Large Cloves Of Garlic, Crushed (5 Small); 1 teaspoon Fresh Ginger, Finely Chopped; 2 cups Green Or Chinese Cabbage, Roughly Chopped; 3 whole Pak Choi, Stems And Leaves Seperate; ⅓ cups Dried Shitake (or Other) Mushrooms (optional); 12 ounces, weight Egg Noodles (less If Dried); 4 whole Chicken Breast Or Thigh Fillets; 1 cup Bean Sprouts; 1 teaspoon Castor Sugar; 2 Tablespoons White Wine Viegar OR Chinese Cooking Wine; 3 Tablespoons Thai Sweet Chili Sauce; 4 Tablespoons Fish Sauce; 1/2 whole Red Onion Finely Sliced; 4 whole Spring Onion, Finely Sliced; 2 whole Red Chilies, De-seeded And Sliced (1 If Large); Fresh Coriander Leaves; 1 whole To 2 Whole Limes, Juice Only

Servings: persons

6 cups (1.5 Litres) Chicken Stock
4 whole Large Cloves Of Garlic, Crushed (5 Small)
1 teaspoon Fresh Ginger, Finely Chopped
2 cups Green Or Chinese Cabbage, Roughly Chopped
3 whole Pak Choi, Stems And Leaves Seperate
⅓ cups Dried Shitake (or Other) Mushrooms (optional)
12 ounces, weight Egg Noodles (less If Dried)
4 whole Chicken Breast Or Thigh Fillets
1 cup Bean Sprouts
1 teaspoon Castor Sugar
2 Tablespoons White Wine Viegar OR Chinese Cooking Wine
3 Tablespoons Thai Sweet Chili Sauce
4 Tablespoons Fish Sauce
1/2 whole Red Onion Finely Sliced
4 whole Spring Onion, Finely Sliced
2 whole Red Chilies, De-seeded And Sliced (1 If Large)
Fresh Coriander Leaves
1 whole To 2 Whole Limes, Juice Only

1
In a large saucepan place the stock, crushed garlic and ginger and place on a very low heat for 15-20 minutes with the lid on.
2
Roughly chop the cabbage and the stems of the Pak Choi (discarding the bases, and making sure to wash thoroughly), setting aside the leaves for later.
3
Place the cabbage and Pak Choi stems and the dried mushrooms in the prepared broth, turning up the heat slightly.
4
Gently simmer with the lid on for another 10-15 minutes.
5
Meanwhile, prepare the noodles as per packet instructions and set aside.
6
Get your chicken and cover with glad-wrap or a plastic bag and flatten slightly with a rolling pin or your hand and place on a pre-heated lightly oiled griddle or frying pan and cook for 4-5 minutes on each side, or until cooked through, set aside.
7
Place the chopped pak choi leaves and bean sprouts into the simmering broth and simmer with the lid on for another 2 minutes or so.
8
Then remove from heat.
9
Make the sauce by placing all of the ingredients into a small bowl and whisk with a fork until combined, adjust sugar content to taste.
10
To serve:
11
Place the noodles in a bowl and cover with some broth and vegetables.
12
Slice the cooked chicken and place on-top along with some red onion, spring onion, sliced chilli, coriander leaves and a dash of lime juice.
13
Drizzle sauce over the top and enjoy.
14
Note: Can be made Gluten-Free by using rice noodles in place of the egg and using GF fish sauce (or even 2 Tablespoons of GF Soy Sauce).

1286

kcal

Calories

Fat

111

Carbs

162

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 cups (1.5 Litres) Chicken Stock, 4 whole Large Cloves Of Garlic, Crushed (5 Small), 1 teaspoon Fresh Ginger, Finely Chopped, 2 cups Green Or Chinese Cabbage, Roughly Chopped, and more.

Yes, Chicken Ramen falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Ramen

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