Chicken and vegetable ramen
7
Points®
Total time: 50 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Salt reduced chicken stock
4 cup(s), (1L)
Skinless chicken breast
500 g
Sesame oil
2 tsp
Garlic
3 clove(s), thinly sliced
Fresh ginger
1 tbs, finely grated
Mirin seasoning
1 tbs, seasoning
Soy sauce
1 tbs
Frozen corn
1 cup(s), (160g)
Dry ramen noodles
180 g, dry
Carrot(s)
2 medium, cut into spirals
Red radish
4 large, thinly sliced
Boiled egg(s)
4 medium, halved
Bean sprouts
2 cup(s), (160g)
Sambal oelek
1 tbs
Instructions
1
Place stock and chicken in a large saucepan and bring to a simmer over medium-high heat. Simmer, uncovered, for 4 minutes. Set aside, covered, for 10 minutes to finish cooking. Remove chicken from stock. Using 2 forks, coarsely shred chicken.
2
Heat oil in a large saucepan over medium heat. Cook garlic and ginger, stirring, for 1 minute or until fragrant. Add stock, mirin and soy sauce and bring to the boil. Add corn and remove from heat. Cover to keep warm.
3
Prepare noodles following packet instructions until just tender. Drain. Divide noodles among serving bowls. Ladle over stock mixture. Arrange chicken, carrot, radish, egg and sprouts over noodles. Serve with sambal oelek.
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