Chicken Ramen
This is a quick meal which I’ve done in as little as 20 minutes, start to finish. Using the Itsu broth is a huge time saver but you could elevate things by using a home-made stock.
Serves 2 adults, 2 children
- Season 2 large free-range chicken breasts with salt, pepper, and chinese five spice. Gently fry in toasted sesame oil
- In large pot bring one carton of Itsu classic ramen broth and one carton of Itshu chicken broth to a simmer (the photo is of one I made a while back, with two of the chicken broth cartons, but I prefer the mix)
- Cut the bak choi, separating the white stems from the green leaves, then add the white stems to the broth (reserving the leaves) along with some frozen edamame
- Bring a large pan of salted water to a boil. Add your ramen and cook according to packet instructions. For the four of us I use three servings of Yutaka frozen ramen which only take one minute to cook
- Add the green leaves to the broth and turn off the heat
- Drain the noodles and split between bowls
- I use a slotted spoon to scoop out the veggies and split them evenly between bowls, then pour in the broth
- Slice the chicken and add some to each bowl
- Add more fixin’s as desired: chopped spring onion, finely sliced red chilli, chopped coriander, sesame seeds
Looks good but holy that’s a lotta green onion in there :D
Not enough
Fair point. I chop a lot of green onion / coriander / red chilli. I usually take a photo of my wife’s bowl because my approach to plating my own bowl is more akin to fly-tipping than it is to gastronomic art. This is a photo of my bowl.
It’s all going to the same place :D
Didn’t meant anything negative by my comment. Also nice…photo?
No worries! I like green onions a lot! Plus most of my family are spice-fearing so I have to add a lot of heat in some other way. A lot of fresh chillies (or in this photo a healthy dollop of Lao Gan Ma Crispy Chilli in Oil) or a chug of hot sauce (my goto for this kind of dish is Mahi’s Bhut Jolokia).