Chicken Ramen
This is a quick meal which I've done in as little as 20 minutes, start to finish. Using the Itsu broth is a huge time saver but you could elevate things by using a home-made stock.
Serves 2 adults, 2 children
- Season 2 large free-range chicken breasts with salt, pepper, and chinese five spice. Gently fry in toasted sesame oil
- In large pot bring one carton of Itsu classic ramen broth and one carton of Itshu chicken broth to a simmer (the photo is of one I made a while back, with two of the chicken broth cartons, but I prefer the mix)
- Cut the bak choi, separating the white stems from the green leaves, then add the white stems to the broth (reserving the leaves) along with some frozen edamame
- Bring a large pan of salted water to a boil. Add your ramen and cook according to packet instructions. For the four of us I use three servings of Yutaka frozen ramen which only take one minute to cook
- Add the green leaves to the broth and turn off the heat
- Drain the noodles and split between bowls
- I use a slotted spoon to scoop out the veggies and split them evenly between bowls, then pour in the broth
- Slice the chicken and add some to each bowl
- Add more fixin's as desired: chopped spring onion, finely sliced red chilli, chopped coriander, sesame seeds
Not enough