Miso Chicken Ramen

with Egg and Snow Peas

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Instructions

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1 Boil eggs and noodles

Bring a pot of salted water to the boil. Once boiling, add the eggs and cook for 2 min. After 2 min, add the noodles and cook for 4 min further or until tender. Once tender, drain the noodles and eggs and run both under cold water

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2 Fry chicken

Meanwhile, 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, fry the chicken for 5-7 min on either side until golden and cooked through (see pro tip).

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3 Prep

Meanwhile, 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

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4 Make broth

Once ready, 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 watermiso pastesoy saucesambal oelek (spicy!) and sugar. Whisk until combined. Simmer for 4-5 min.

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5 Slice chicken and egg

Meanwhile, finely slice the chicken breast. Add any meat juices from the plate to the broth. Peel the eggs and slice them in half. 

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6 Add vegetables

Once ready, 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. Divide the noodles among bowls. Ladle the broth into the bowls and top with the sliced chicken breast and egg halves. Garnish with the sliced spring onionsesame seeds and the remaining lime wedges. Drizzle with the sesame oil

Tips for fussy eaters

Can't handle the heat? Leave out the sambal oelek!

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.

Miso is a Japanese paste made from fermented soya beans. It's packed with umami and most commonly used in soups.

Cooking Time: 30 min

Cals 665 · Prot 63 · Carbs 54 · Fat 23

Dairy-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Curry powder 2 Grams
Salt 0.5 Tsp
Vegetable oil 1 Tbsp

Soup

Salt 0.5 Tsp
Eggs 2 Pieces
Egg noodles 100 Grams
Ginger 30 Grams
Garlic cloves 2 Pieces
Snow peas 100 Grams
Onion powder 4 Grams
Water 750 ML
Miso paste 20 Grams
Soy sauce 10 ML
Sambal oelek 20 Grams
Brown sugar 5 Grams
Bean sprouts 50 Grams

Garnish

Lime 1 Piece
Spring onion 40 Grams
Black sesame seeds 10 Grams
Sesame oil 15 ML

Miso is a Japanese paste made from fermented soya beans. It's packed with umami and most commonly used in soups.

Cooking Time: 30 min

Cals 665 · Prot 63 · Carbs 54 · Fat 23

Dairy-Free

Instructions

photo

1 Boil eggs and noodles

Bring a pot of salted water to the boil. Once boiling, add the eggs and cook for 2 min. After 2 min, add the noodles and cook for 4 min further or until tender. Once tender, drain the noodles and eggs and run both under cold water

photo

2 Fry chicken

Meanwhile, 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, fry the chicken for 5-7 min on either side until golden and cooked through (see pro tip).

photo

3 Prep

Meanwhile, 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

photo

4 Make broth

Once ready, 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 watermiso pastesoy saucesambal oelek (spicy!) and sugar. Whisk until combined. Simmer for 4-5 min.

photo

5 Slice chicken and egg

Meanwhile, finely slice the chicken breast. Add any meat juices from the plate to the broth. Peel the eggs and slice them in half. 

photo

6 Add vegetables

Once ready, 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. Divide the noodles among bowls. Ladle the broth into the bowls and top with the sliced chicken breast and egg halves. Garnish with the sliced spring onionsesame seeds and the remaining lime wedges. Drizzle with the sesame oil

Tips for fussy eaters

Can't handle the heat? Leave out the sambal oelek!

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 2 Grams
Salt 0.5 Tsp
Vegetable oil 1 Tbsp

Soup

Salt 0.5 Tsp
Eggs 2 Pieces
Egg noodles 100 Grams
Ginger 30 Grams
Garlic cloves 2 Pieces
Snow peas 100 Grams
Onion powder 4 Grams
Water 750 ML
Miso paste 20 Grams
Soy sauce 10 ML
Sambal oelek 20 Grams
Brown sugar 5 Grams
Bean sprouts 50 Grams

Garnish

Lime 1 Piece
Spring onion 40 Grams
Black sesame seeds 10 Grams
Sesame oil 15 ML
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