Quick Ramen Soup With Spicy Chicken
December 08, 2020
"From one of national supermarkets and their free monthly magazine with a ramen noodles special feature."
- 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
Preheat oven to 180°C. Line a baking tray with baking paper.
Combine the chicken, sriracha or chilli sauce and sugar in a large bowl and toss to combine.
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.
Meanwhile, place the spring onion in a bowl of iced water and set aside for 10 mins to curl and then drain.
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.
Divide noodle mixture evenly among serving bowls.
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.