Check out our simple ramen recipe with chargrilled chicken, crunchy vegetables and noodles. This fresh and vibrant dish is easy to make, ready in 30 minutes and a great source of protein.
Ingredients
- 1.25 litres chicken stock
- a thumb-sized piece ginger, shredded
- 1 red chilli, deseeded and sliced
- 1 clove garlic, thinly sliced
- 1 tbsp soy sauce
- 2 skinless chicken breasts
- 1 tsp flavourless oil
- 300g egg noodles
- 1 pak choi, quartered lengthways
- 2 handfuls kale
- a small bunch coriander, chopped
- ½ red onion, very thinly sliced
- 1 lime, juiced
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Method
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STEP 1
Put the chicken stock into a large pan with ¾ of the ginger and red chilli, all of the garlic and the soy sauce, and bring to a boil. Cover and simmer gently for 15 minutes.
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STEP 2
Meanwhile, put the chicken breasts between two pieces of clingfilm and gently tap with a rolling pin until an even 1cm thickness. Season well and drizzle with a little oil. Heat a griddle pan over a medium-high heat and cook the chicken for 4-5 minutes on each side or until cooked through and charred. Rest for 5 minutes on a plate under foil, then slice.
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STEP 3
Add the noodles and pak choi to the broth, and simmer for 2 minutes, then add the kale and simmer for a further minute.
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STEP 4
Use tongs to divide the noodles and veg between 3 wide bowls. Ladle over the broth, divide the chicken and put on top with the remaining ginger and chilli, and sprinkle over the coriander, red onion and lime juice.
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STEP 3
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STEP 1