Chicken Ramen Twist (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 chicken breasts
02 -
2 tablespoons olive oil
03 -
½ tablespoon chili flakes
04 -
8 sun-dried tomatoes, sliced
05 -
50g plain flour
06 -
½ tablespoon smoked paprika
07 -
3 garlic cloves, finely chopped
08 -
½ tablespoon dried oregano
→ Broth Components
09 -
200g ramen noodles
10 -
600ml chicken stock
11 -
½ teaspoon granulated sugar
12 -
½ teaspoon flaky salt
13 -
½ teaspoon ground black pepper
14 -
2 tablespoons parmesan, freshly grated
15 -
300ml single cream
→ Garnishing
16 -
Bean sprouts
17 -
Chili oil
18 -
Fresh coriander leaves
19 -
Spring onions, thinly sliced
20 -
Edamame beans
# Instructions:
01 -
Lay the flour out on a plate and thoroughly coat your chicken breasts. Heat a pan with olive oil over medium temperature, and cook the chicken for about 4 minutes per side, until they’re golden. Set aside once done.
02 -
Add the garlic, chili flakes, oregano, sun-dried tomatoes, and paprika to the same pan and let them cook for a couple minutes. Stir frequently to bring out the flavors.
03 -
Stir in the cream and 300ml of chicken stock. Add the parmesan and let it dissolve into the sauce. Put the chicken back in the pan, cover, and let simmer for 5 minutes. Remove and slice the chicken once it’s ready.
04 -
Toss in the rest of the chicken stock and season the broth with sugar, salt, and black pepper. Add the ramen noodles and cook them as instructed on the package. Stir occasionally to prevent sticking.
05 -
Split the noodles and broth between two bowls. Arrange the sliced chicken on top and finish off with coriander, bean sprouts, edamame, spring onions, and a splash of chili oil.
# Notes:
01 -
For even more taste, use the oil from the sun-dried tomatoes when cooking the garlic.
02 -
Grate your own parmesan for better melting and stronger flavor.
03 -
Store leftover portions in the fridge, and they’ll be good for up to three days.