CHICKEN RAMEN RECIPE RECIPES

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CHEAT’S CHICKEN RAMEN RECIPE - BBC GOOD FOOD



Cheat’s chicken ramen recipe - BBC Good Food image

This speedy version of the classic Japanese noodle soup makes a delicious everyday dinner or warming lunch - and it's low in fat and calories too

Provided by Chelsie Collins

Categories     Dinner, Lunch, Supper

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 9

1.2l good-quality chicken stock
small pack coriander, stalks and leaves separated
1 red chilli (deseeded if you don’t like it too hot), sliced
2 tbsp light soy sauce
100g grey oyster mushrooms, sliced
100g pack baby pak choi
2 skinless cooked chicken breasts, sliced
100g egg noodles
50g sliced bamboo shoots

Steps:

  • Set a large saucepan over a medium heat and pour in the stock. Finely chop the coriander stalks and add to the stock with most of the chilli. Bring to the boil and add 200ml water. Once boiled, reduce the heat and simmer for 5-10 mins to infuse the coriander and chilli.
  • Add the soy sauce and a grinding of black pepper, then the mushrooms, pak choi, chicken and noodles. Simmer for 2 mins until the noodles soften, before adding the bamboo shoots.
  • Serve in deep bowls topped with coriander leaves and the remaining chilli slices.

Nutrition Facts : Calories 255 calories, FatContent 5 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 4 grams fiber, ProteinContent 30 grams protein, SodiumContent 2.4 milligram of sodium

CHICKEN RAMEN STIR-FRY RECIPE | KATIE LEE BIEGEL | FOOD ...



Chicken Ramen Stir-Fry Recipe | Katie Lee Biegel | Food ... image

Provided by Katie Lee Biegel

Categories     main-dish

Total Time 35 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 14

1/3 cup soy sauce
1 tablespoon grated ginger 
1 tablespoon honey 
1 tablespoon white wine vinegar 
2 cloves garlic, grated 
2 tablespoons canola oil
4 boneless, skinless chicken thighs, sliced 
2 carrots 
3 packages ramen noodles (seasoning packets discarded) 
1 cup sliced purple cabbage 
1 cup sliced yellow onion 
4 scallions, thinly sliced
Sriracha hot sauce, for serving
Lime wedges, for serving

Steps:

  • In a medium bowl, whisk together the soy sauce, ginger, honey, vinegar, garlic and 1 tablespoon of the canola oil. Add the chicken and let marinate for 15 minutes.
  • In the meantime, use a vegetable peeler to create ribbons from the carrots; there should be about 1 cup of carrot ribbons.
  • Bring a medium pot of water to a boil, remove from the heat and add the ramen noodles; let sit for 2 minutes, then drain.
  • Heat the remaining 1 tablespoon canola oil in a large skillet or wok. Remove the chicken from the marinade, reserving the marinade. Stir-fry the chicken in the hot oil until cooked through, about 5 minutes; transfer to a plate and set aside. Add the cabbage, onion and carrots to the skillet and stir-fry for 30 seconds. Add 1/4 cup water, scraping up any browned chicken bits from the bottom. Add the cooked ramen noodles, cooked chicken and reserved marinade to the skillet along with the scallions. Stir-fry until everything is heated through and uniformly combined, an additional minute. Serve immediately with sriracha and lime wedges.

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