Chicken Ramen
Serves 1
Directions
- 1Place chicken breast between baking paper and flatten it with a rolling pin.
- 2Season the chicken breast with Chinese five-spice powder and olive oil, then rub the seasoning onto both sides.
- 3Cook the chicken breast in a frying pan until golden brown and cooked through.
- 4Slice the cooked chicken breast.
- 5Add sesame seed oil to a saucepan.
- 6Add chopped ginger to the saucepan and sauté briefly.
- 7Pour chicken/vegetable stock into the saucepan.
- 8Add light soy sauce to the stock.
- 9Add rice vinegar to the stock.
- 10Add chopped chili to the stock.
- 11Add ramen noodles to the saucepan and cook.
- 12Pour the ramen broth into a bowl.
- 13Add the cooked ramen noodles to the bowl with the broth.
- 14Arrange julienned carrots on top of the ramen.
- 15Place slices of cooked chicken breast on the ramen.
- 16Add soft-boiled egg halves to the ramen.
- 17Garnish with sliced spring onion.
- 18Sprinkle sesame seeds over the ramen.
- 19Drizzle with chili oil for extra spice.
Ingredients
- 1 breast chicken
- Chinese five-spice powder
- sesame seed oil
- ginger
- chicken/veg stock
- light soy sauce
- rice vinegar
- chopped chili
- ramen noodles
- carrots
- soft-boiled egg
- spring onion
- sesame seeds
Equipment
baking paperrolling pinfrying pantongsknifecutting boardsaucepanspoonbowl
Related recipes
Miso-Butternut-Püree mit Gochujang-Beef
Japanese · Soup
Hibachi Clear Soup
Japanese · Soup
Spicy Creamy Ramen
Japanese · Soup
Spicy honey crispy chicken with Ramen noodles
Japanese · Soup
Fideos de ramen mejorados
Japanese · Soup
Cold Tantan Somen
Japanese · Soup
Harissa Miso Ramen with Harissa Aubergine
Japanese · Soup
Creamy Gochujang Brothy Rice Bowls with Crispy Miso Sesame Beef
Japanese · Soup
Pipikaula
Japanese · Soup
Crunchy Crab Rice Paper Snacks
Japanese · Soup
Ramen Balls
Japanese · Soup
Dietitian's Instant Ramen
Japanese · Soup