Chicken and Ginger Ramen
with Snow Peas
Light on the calories but heavy on flavour!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
30 min
Light on the calories but heavy on flavour!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep vegetables
Peel and finely grate ginger (tip: use a spoon to peel the ginger). Peel and crush garlic. Slice snow peas in half. Slice lime into wedges. Trim and finely slice spring onions. Slice chilli into rings (tip: remove the seeds if you like it milder).
2 Fry chicken
Coat chicken breast in curry powder and season with salt. Heat oil in a pan over medium-high heat. Once hot, add the coated chicken breast to the pan and fry for 5-7 min on either side until golden and cooked through (see pro tip).
3 Make broth
Transfer the chicken to a plate and return the pan to a medium heat with a splash of water. Using a spatula, loosen any sticky bits from the bottom of the pan. Add more oil and the crushed garlic, grated ginger and onion powder and fry for 1 min. Add water, miso paste, soy sauce and sweet chilli sauce. Whisk until combined. Simmer for 4-5 min.
4 Slice chicken
Meanwhile, finely slice the chicken breast. Add any meat juices from the plate to the broth.
5 Add vegetables
Add the sliced snow peas and bean sprouts to the pan and cook for 1 min further. Squeeze the juice of half of the limes into the broth.
6 Serve
Ladle the broth into bowls and top with the sliced chicken breast. Garnish with the sliced spring onion, red chilli and the remaining lime wedges. Drizzle with the sesame oil, and serve.
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