Classic chicken ramen
By Emily Burg
Make this speedy chicken ramen packed with veg. It’s ready in under 20 minutes and perfect for a flavourful lunch option
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Prep:5 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 724
-
fat 17g
-
saturates 2g
-
carbs 80g
-
sugars 0g
-
fibre 7g
-
protein 59g
-
salt 3.25g
Ingredients
- 2 skinless chicken breasts
- 2 handfuls of stir-fry vegetables (about 200g)
- 200g ramen noodles
- 1 egg
- 500ml chicken ramen broth
- finely chopped chives , to serve
- chilli flakes , to serve
Method
Heat a griddle or large frying pan over a medium heat and cook the chicken breasts for 5-7 mins until golden. Turn over and cook for another 4-5 mins until cooked through. Thinly slice and set aside. Cook the stir-fry veg in the pan for 2 mins until softened slightly.
Meanwhile, cook the noodles in a pan of boiling water following pack instructions, adding the egg to the pan for 5-6 mins (depending on how runny you like the yolk). Drain and set aside. Peel the egg, cut in half and set aside.
Warm the broth in a saucepan over a medium heat until piping hot, being careful not to let it boil.
Divide the noodles between two deep bowls, then top with the stir-fry veg, sliced chicken, egg halves and broth. Scatter over the chives and chilli flakes to serve.
