Chicken Ramen

with Soft Boiled Egg and Sweetcorn
Whilst time is traditionally the most important ingredient in ramen, in this recipe we've tried our best to speed things up!
624 Reviews
Cals 638 · Prot 57 · Carbs 57 · Fat 21
Chef's choice
Taste of Tokyo
Family-Friendly
Try Hello Chef Now
30 min
Chicken Ramen with Soft Boiled Egg and Sweetcorn
Whilst time is traditionally the most important ingredient in ramen, in this recipe we've tried our best to speed things up!
624 Reviews
Cals 638 · Prot 57 · Carbs 57 · Fat 21
Chef's choice
Taste of Tokyo
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
300 Grams
Curry powder
2 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Broth
Eggs 5*
2 Piece
Egg noodles 5*10*11*
100 Grams
Snow peas
100 Grams
Ginger
30 Grams
Garlic cloves
2 Piece
Fresh baby corn
100 Grams
Onion powder
2 Grams
Water
500 ML
Chicken jus 15*
150 ML
Soy sauce 9*
10 ML
Sambal oelek
20 Grams
Miso paste 9*
20 Grams
To serve
Lime
1 Piece
Spring onion
40 Grams
Black sesame seeds 3*
10 Grams
Sesame oil 3*9*
15 ML

Allergens

*5 Eggs, *10 Wheat, *11 Gluten, *15 Celery, *9 Soya, *3 Sesame Seeds
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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil

1 Boil

Bring a pot of salted water to the boil. Once boiling, add the eggs and cook for 3 min. After 3 min, add the noodles and snow peas and cook for 3 min further or until tender. Once tender, drain the noodles, snow peas and eggs and run under cold water. Remove the eggs and set aside so they don't stick to the noodles.
Fry chicken

2 Fry chicken

Meanwhile, slice each chicken breast in half as if you were cutting a burger bun, so you are left with two escalopes. Sprinkle the chicken with curry powder and salt. Heat a drizzle of oil in a large pan over a medium-high heat. Once hot, fry the chicken for 3-5 min on each side until golden and cooked through.
Prep

3 Prep

Meanwhile, peel and finely grate the ginger (tip: use a spoon to peel the ginger). Peel and mince the garlic. Halve the baby corn, lengthways.
Make broth

4 Make broth

Once cooked, transfer the chicken to a plate and return the pan to a medium heat. Using a spatula, loosen any sticky bits from the bottom of the pan. Add another drizzle of oil along with the garlic, ginger, baby corn and onion powder. Fry for 1 min. Add the measured water, chicken jus, soy sauce and sambal oelek (spicy!). Simmer for 4-5 min.
Prep toppings

5 Prep toppings

Meanwhile, finely slice the chicken breast. Add any meat juices from the plate to the broth. Peel the eggs and slice them in half. Slice the lime into wedges. Trim and finely slice the spring onions.
Serve

6 Serve

Once ready, add the miso paste to the broth and whisk. Add the noodles and snow peas and cook for 1 min further. Squeeze the juice of half of the limes into the broth. Ladle the broth into bowls and top with the sliced chicken and eggs. Garnish with the spring onion, sesame seeds and the remaining lime wedges. Drizzle with the sesame oil.
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