Chicken and Ginger Ramen

with Snow Peas

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Low-Carb
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Low-Carb
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Instructions

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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).

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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).

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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.

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4 Slice chicken

Meanwhile, finely slice the chicken breast. Add any meat juices from the plate to the broth.

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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.

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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.

Tips for fussy eaters

Add egg or udon noodles for a carby version!

Pro tip

If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.

Light on the calories but heavy on flavour!

Cooking Time: 30 min

Cals 454 · Prot 50.9 · Carbs 35.4 · Fat 12.1

Ingredients

Number of people

Chicken

Chicken breast 400.00 Grams
Curry powder 6.00 Grams
Salt 0.50 Tsp
Olive oil 1.00 Tbsp

Soup

Ginger 20.00 Grams
Garlic cloves 2.00 Pieces
Snow peas 100.00 Grams
Olive oil 1.00 Tbsp
Onion powder 6.00 Grams
Water 700.00 ML
Miso paste 30.00 Grams
Soy sauce 15.00 ML
Sweet chilli sauce 30.00 Grams
Bean sprouts 100.00 Grams

To serve

Lime 1.00 Pieces
Spring onion 50.00 Grams
Red chilli small 1.00 Pieces
Sesame oil 10.00 ML

Light on the calories but heavy on flavour!

Cooking Time: 30 min

Cals 454 · Prot 50.9 · Carbs 35.4 · Fat 12.1

Instructions

photo

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).

photo

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).

photo

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.

photo

4 Slice chicken

Meanwhile, finely slice the chicken breast. Add any meat juices from the plate to the broth.

photo

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.

photo

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.

Tips for fussy eaters

Add egg or udon noodles for a carby version!

Pro tip

If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.

Ingredients

Number of people

Chicken

Chicken breast 400.00 Grams
Curry powder 6.00 Grams
Salt 0.50 Tsp
Olive oil 1.00 Tbsp

Soup

Ginger 20.00 Grams
Garlic cloves 2.00 Pieces
Snow peas 100.00 Grams
Olive oil 1.00 Tbsp
Onion powder 6.00 Grams
Water 700.00 ML
Miso paste 30.00 Grams
Soy sauce 15.00 ML
Sweet chilli sauce 30.00 Grams
Bean sprouts 100.00 Grams

To serve

Lime 1.00 Pieces
Spring onion 50.00 Grams
Red chilli small 1.00 Pieces
Sesame oil 10.00 ML
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