Quick Ramen Soup With Spicy Chicken

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From one of national supermarkets and their free monthly magazine with a ramen noodles special feature."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (661.6 g)
  • Calories 336.8
  • Total Fat - 3.7 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 300.3 mg
  • Sodium - 1599 mg
  • Total Carbohydrate - 48.8 g
  • Dietary Fiber - 3.8 g
  • Sugars - 10.2 g
  • Protein - 29.4 g
  • Calcium - 96.3 mg
  • Iron - 4.6 mg
  • Vitamin C - 16.2 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 180°C. Line a baking tray with baking paper.

Step 2

Combine the chicken, sriracha or chilli sauce and sugar in a large bowl and toss to combine.

Step 3

Heat a medium frying pan over high heat and cook chicken for 2 mins each side or until golden brown and then transfer to the lined tray and bake for 8 mins or until chicken is cooked through.

Step 4

Meanwhile, place the spring onion in a bowl of iced water and set aside for 10 mins to curl and then drain.

Step 5

While the spring onion is soaking, bring the broth and water to the boil in a large saucepan over high heat and add noodles and cook for 2-3 mins or until tender and then remove from heat and add the carrot and snow peas.

Step 6

Divide noodle mixture evenly among serving bowls.

Step 7

Thickly slice the chicken and arrange over the noodle mixture in the bowls and sprinkle with the spring onion.

Tips & Variations


No special items needed.

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