Chicken Ramen Noodles
A quick, light, healthy recipe, perfect for a mid week dinner.
Ingredients
- 2 small chicken breasts or use 200 g cooked chicken, see notes above
- 500 ml chicken stock see notes
- 1 tablespoon soy sauce
- 1 teaspoon freshly grated ginger
- 2 medium carrots finely sliced
- ½ large leek washed and sliced
- ½ small head of broccoli cut into small florets
- 80 g soba noodles
Instructions
- Add the stock, ginger and soy sauce to a large pot and bring to the boil. Add the chicken breasts and bring back to a simmer.
- Meanwhile chop your veggies. After the chicken has cooked for 12 minutes, add the veggies, and simmer for a further 5 minutes.
- Add the noodles and simmer for 5 minutes.
- Remove and slice the chicken breasts, and serve the meat with the veggies and broth in large bowls.
Notes
You can also use cooked chicken for this recipe. Add the cooked chicken to the pan at the same time as the noodles.
For vegetarian ramen noodles, use vegetable stock in place of chicken stock. Omit the chicken and top with boiled egg.
If you want to prepare the chicken ramen noodles in advance, or store leftovers, I think it's nicer to cook the noodles separately and add them to the chicken broth just before eating.
Nutrition
Calories: 369kcalCarbohydrates: 50.5gProtein: 31.8gFat: 4.6gSaturated Fat: 0.3gFiber: 7.3gSugar: 9.3g
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