Thursday, 29 May 2014

Chicken Ramen

People. Invest in a julienne slicer. It will cure your noodle cravings! If it wasn't for this authentic tasting Asian soup, I would have gone mental! Just add all your favourite Asian spices to the soup stock, add a meat of choice and cover these courgette noodles! Oishi!

Chicken Ramen
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins


Chicken breast, sliced into strips
Chicken stock
1 carrot, shredded
1 courgette, julienned
½ leek, chopped
½ red pepper, cut into strips
2 cloves garlic, crushed and chopped
1 big piece of ginger, grated (thumb sized)
1 spring onion, finely chopped
Fresh coriander
Salt and pepper to taste


In a small pan, add the chicken stock, ginger and 1 clove of garlic, and bring to a simmer. Whilst this is bubbling away, heat some coconut oil in a large frying pan and stir fry the chicken until opaque and starting to brown. Add the red peppers, carrot and leeks and continue to stir fry. Add the remaining garlic and chopped coriander towards the end of cooking for maximum flavour. When cooked to your liking, take the stock off the heat and pour over the raw, julienned courgette 'ramen noodles,' topping with the stir fry mixture and any remaining coriander and the chopped spring onion. 

This is such a fresh, zingy meal. It is definitely one of my favourites, as I always adored ramen before.

If you are eating miso, add a big dollop to the soup stock before serving for added Japanese style flavour. You could also squeeze fresh lime over the soup before serving for a Thai twist, and add any heat you like!

Gochisousama deshita!

To make this low FODMAP friendly, omit the garlic! I didn't miss it if I crammed it chock full of ginger, coriander and salt and pepper! 

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