chicken ramen brilliant’broth
62 / 25 kcal
itsu chargrilled’chicken noodle’pot
itsu chargrilled’chicken noodle’pot
you will need
- 2 chicken thighs [boneless]
- 1 carton itsu chicken ramen
- brilliant'broth get me
- 2 servings fresh/ straight-to-wok
- udon noodles
- 1 red pepper
- 1 leek
- 1/2 tsp grated ginger
- 1 handful edamame beans [out of their pods!]
- 2 handfuls green peas
- 1 bunch coriander
- 1 handful edamame beans
- 1 handful spinach
- soy sauce
- sesame oil
- neutral oil
- salt
let's get cooking
step 1
First, make your itsu veg mix: finely dice the red pepper [make sure to remove the core & seeds] & slice the leek into thin disks [do not include the green leafy ends]. Add this to a bowl with your peas, edamame, ginger, a couple of glugs of sesame oil, and a few dashes of soy sauce then give everything a good mix. Set this aside.
step 2
Drizzle the chicken thighs with some oil and season with a pinch of salt. Then grill [or pan fry] both sides until the internal temp reaches 74 celsius [about 6 mins each side]. Let the thighs rest for a minute of two before slicing into strips.
step 3
While the chicken thighs are cooking pour the carton of itsu chicken ramen brilliant'broth into a saucepan and heat to a simmer.
step 4
Once the brilliant'broth is simmering, add in your udon noodles and remove the pan from the heat and leave to stand for 3 mins.
step 5
Split the brilliant'broth and noodles between two bowls, then add a handful of veg mix and a few spinach leaves to each bowl. Top this with your sliced chicken thighs and finish with a few coriander leaves.
