Chicken and Mushroom Ramen Recipe

Packed with the Asian flavours of soy sauce, five-spice and ginger, this warming ramen is brimming with succulent chicken and seasonal mushrooms, making for a delicious autumnal dish. What's more, it's ready in under 30 minutes!

Serves 4 - 10 mins to prepare and 15 mins to cook - 282 calories / serving

2 chicken breasts
1 tsp olive oil
1½ tsp Chinese five-spice
3cm piece ginger, chopped
1.5ltr hot chicken stock
1 tbsp Worcestershire sauce
1 tbsp dark soy sauce
2 garlic cloves, finely chopped
1 tbsp miso paste
300g mixed wild mushrooms, such as shiitake, girolle and enoki, left whole or halved, if large
1 carrot, cut into thin strips
150g greens, shredded
1 x 375g pack fresh egg noodles
6 spring onions, sliced
1 red chilli, seeded and cut into thin strips, to garnish

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Rub the chicken with the oil and ½ tsp Chinese five-spice; season. In a frying pan, fry the chicken for 5-6 mins on each side, until cooked through with no pink meat showing. Remove from the pan and set aside to rest, then thickly slice.

Meanwhile, in a pestle and mortar, grind the ginger to a thick paste. In a large pan, combine the stock, ginger paste, Worcestershire and soy sauces, garlic, miso, mushrooms (reserving enoki for the final 2 mins) and the remaining five-spice. Bring to the boil, then simmer for 7 mins.

Divide the carrot, greens and noodles between 4 bowls. Ladle over the broth and top with the chicken. Scatter over the spring onions and chilli.

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