Japanese Chicken Ramen

Chicken Ramen

Stir-fried veg and Five Spice-flavoured chicken in a deeply flavoured broth.
	    
  • 20 MINS

    Cooking Time

  • Easy

    Difficulty

  • 15 MINS

    Prep Time

  • 4 People

    Serves

  • 2 Knorr Zero Salt Chicken Stock Cubes
  • 300 g dried ramen noodles
  • 800 ml water
  • 150 g shiitake mushroom sliced
  • 100 g spinach
  • 1 pak choi washed and cut into chunks
  • 1 tbsp sesame oil
  • 2 garlic cloves sliced
  • 5 tbsp soy sauce
  • 1 cm ginger sliced
  • 1 tbsp oil

Cooking The Chicken

  • 300 g chicken breast fillet
  • 1 tsp Chinese five-spice
  • 1 tbsp oil

Garnish

  • 100 g baby corn cooked
  • 4 soft-boiled eggs halved
  • 3 spring onions sliced
  • 15 g sesame seeds

  1. Cook the ramen noodles according to the package cooking instructions, strain and wash with warm water, drizzle some sesame oil on top, mix and keep warm on the side.

  2. In the meantime, drizzle half the oil in a wok. Season the chicken breast with Chinese Five Spice and gently fry until cooked and set aside.

  3. In the same wok stir fry the vegetables in the garlic and ginger until cooked and crispy.

  4. Add the noodles, vegetables, halved eggs and some slices chicken breast in bowls. Mix the Knorr Zero Salt Chicken Stock Cubes in the water and soy sauce then pour over in the bowl.

  5. Garnish with chopped spring onion and roasted sesame seeds.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 649.81 kcal
Protein (g) 37.88 g
Sugar (g) 2.61 g
Fat (g) 27.94 g
Fibre (g) 5.38 g
Tractor being driven in a farm collecting bay stacks

Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
Click below to find out how you can cheat on meat

	    

Similar recipes