Chicken Ramen Bowl
Serves 1
Directions
- 1Place 120g of chicken breast on a plate.
- 2Add 5g of BBQ sauce (or any sauce you like) to the chicken breast.
- 3Add garlic to taste.
- 4Add turmeric to taste.
- 5Add ginger to taste.
- 6Optionally, add salt to taste.
- 7Rub the seasoning into the chicken breast.
- 8Optionally, sprinkle sesame seeds on the chicken breast.
- 9Airfry the chicken at 188°C for 10-15 minutes.
- 10Add 1/2 tsp of miso paste to a pot.
- 11Add 10g of chopped kimchi to the pot.
- 12Add salt to taste to the pot.
- 13Add ramen packet seasoning to the pot.
- 14Pour 200ml of chicken broth (or veg stock) into the pot.
- 15Add 30ml of soybean milk (or mayo/egg yolk) to the pot.
- 16Whisk the ingredients in the pot until combined.
- 17Pour the broth into a bowl.
- 18Add 35g (raw) LongKu noodles to the bowl (boil for 3-5 minutes before adding).
- 19Optionally, add chilli flakes or seaweed.
- 20Cut the cooked chicken into strips.
- 21Place the chicken strips on top of the noodles in the bowl.
- 22Add a soft-boiled egg (boiled for 7 minutes) to the bowl.
- 23Add 20-40g of finely sliced carrot to the bowl.
- 24Garnish with spring onion and chilli.
Ingredients
- 120 g Chicken breast
- 5 g BBQ sauce (or any sauce you like)
- to taste Garlic
- to taste Turmeric
- to taste Ginger
- to taste Salt
- Sesame seeds
- 0.5 tsp Miso paste
- 10 g Chopped kimchi
- Ramen packet seasoning
- 200 ml Chicken broth (or veg stock)
- 30 ml Soybean milk (or mayo/egg yolk)
- 35 g LongKu noodles (raw)
- Chilli flakes or Seaweed
- Soft boiled egg
- 20 g Finely sliced carrot
- 40 g Finely sliced carrot
- Spring onion & chilli
Equipment
PlateSpoonAirfryerPotWhiskBowlChopsticksKnife
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