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 the ginger (tip: use a spoon to peel the ginger). Peel and crush the garlic. Slice the snow peas in half. Slice the lime into wedges. Trim and finely slice the spring onions. Slice the chilli into rings.

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2 Fry chicken

Coat the chicken breast in curry powder and season with salt. Heat a drizzle of oil in a pan over a medium-high heat. Once hot, add the coated chicken breast 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 the measured 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

Can't handle the heat? Remove the seeds from the chillis for a milder 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, heavy on the flavours!

Cooking Time: 30 min

Cals 442 · Prot 49 · Carbs 27 · Fat 14

Dairy-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Curry powder 5 Grams
Salt 0.5 Tsp
Olive oil 1 Tbsp

Soup

Ginger 30 Grams
Garlic cloves 2 Pieces
Snow peas 100 Grams
Olive oil 1 Tbsp
Onion powder 5 Grams
Water 700 ML
Miso paste 30 Grams
Soy sauce 20 ML
Sweet chilli sauce 40 Grams
Bean sprouts 100 Grams

To serve

Lime 1 Piece
Spring onion 40 Grams
Small red chilli 1 Piece
Sesame oil 15 ML

Light on the calories, heavy on the flavours!

Cooking Time: 30 min

Cals 442 · Prot 49 · Carbs 27 · Fat 14

Dairy-Free

Instructions

photo

1 Prep vegetables

Peel and finely grate the ginger (tip: use a spoon to peel the ginger). Peel and crush the garlic. Slice the snow peas in half. Slice the lime into wedges. Trim and finely slice the spring onions. Slice the chilli into rings.

photo

2 Fry chicken

Coat the chicken breast in curry powder and season with salt. Heat a drizzle of oil in a pan over a medium-high heat. Once hot, add the coated chicken breast 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 the measured 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

Can't handle the heat? Remove the seeds from the chillis for a milder 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 Grams
Curry powder 5 Grams
Salt 0.5 Tsp
Olive oil 1 Tbsp

Soup

Ginger 30 Grams
Garlic cloves 2 Pieces
Snow peas 100 Grams
Olive oil 1 Tbsp
Onion powder 5 Grams
Water 700 ML
Miso paste 30 Grams
Soy sauce 20 ML
Sweet chilli sauce 40 Grams
Bean sprouts 100 Grams

To serve

Lime 1 Piece
Spring onion 40 Grams
Small red chilli 1 Piece
Sesame oil 15 ML
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