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Recipe Category / Chicken and Turkey

Chicken Ramen

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Dairy Free Diet

    Excludes foods such as milk, yoghurt, cheese and their by-products.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Method

  • In a saucepan, add the salt and 4 eggs. Fill with boiling water and boil for 4-4 ½ minutes over medium heat.
  • Remove from heat, drain the hot water and add cold water in 3 batches to stop the boiling process.

For the broth

  • Coarsely chop half an onion and add it to a pot.
  • Add the edges of the carrot without peeling. Keep the carrot aside for the ramen.
  • Chop the zucchini into 4 pieces, lengthwise. Remove the seeds and add them to the pot. Reserve the rest for the ramen.
  • Cut the green part of the leek and add it to the pot along with the 2 outer leaves.
  • Remove the outer leaf from the spring onion and add it to the pot.
  • Cut the chicken into 4 pieces and add to the pot.
  • Add the bay leaf, peppercorns, bouillon cube and water. Place pot over low heat and simmer for 8-10 minutes.
  • Turn off heat, remove the chicken from the pot with a fork and set aside.
  • Line a strainer with a kitchen towel and drain the vegetables. Let them strain thoroughly to remove all of the liquid.
  • Transfer the broth to a saucepan. Add 1 tablespoon sesame oil and 3 tablespoons soy sauce.
  • Place over high heat and bring to a boil. You want the broth to be scorching so that the ramen noodles can get cooked.

For the ramen noodles

  • Divide the noodles between two bowls.
  • Chop the leek in half and cut in half again, lengthwise. Spread it apart, remove the central piece and cut into thin strips.
  • Cut away the green part of the zucchini and cut into very thin strips.
  • Chop the carrot in half, thinly slice and then cut into very thin strips.
  • Chop the green beans and spinach into small pieces.
  • Last, cut the chicken into small pieces.
  • Divide the vegetable strips and chicken between the bowls.
  • To each bowl, add 1 ½ tablespoons sesame oil and 1 tablespoon soy sauce.
  • Divide the broth between the ramen.
  • Using a spoon, submerge all of the ingredients into the hot broth so that they can get cooked.
  • Peel the 2 eggs, cut them in half and add 2 halves to each bowl.

To serve

  • Finely chop the green part of the spring onion.
  • Coarsely chop the coriander.
  • Top each bowl of ramen with greens and serve.
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Nutritional
Chart

Nutrition information per portion

493
Calories (kcal)
25 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

23.0
Total Fat (g)
33 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

4.8
Saturated Fat (g)
24 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

31.0
Total Carbs (g)
12 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

4.9
Sugars (g)
5 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

38.0
Protein (g)
76 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

5.1
Fibre (g)
20 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

8.6
Sodium (g)
143 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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