- 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
- 100 g baby corn cooked
- 4 soft-boiled eggs halved
- 3 spring onions sliced
- 15 g sesame seeds
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.
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.
In the same wok stir fry the vegetables in the garlic and ginger until cooked and crispy.
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.
Garnish with chopped spring onion and roasted sesame seeds.
- 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|
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