Ingredients (for 1 serving):
- 1 packet of ramen (ref NISHRLF)
- 1 small free-range chicken breast fillet
- 30 g of carrots cut into batons
- 10 g of spring onion or salad onion
- 1 egg
- 50 ml of soy sauce (ref NISGOTO17)
- 1 drizzle of olive oil
- Salt and pepper (according to your preference)
- Ramen bowl DAMITOKUSA pattern (ref NISMY2) and spoon (ref NISKACO17)
Preparation of the chicken ramen recipe:
48 HOURS BEFORE:
- Boil the egg for 7 minutes then plunge it into cold water to stop the cooking.
- Peel the egg and place it in a mixture of 50 ml of soy sauce and 100 ml of water to marinate for 48 hours.
- Pour everything into a freezer bag.
FOR THE RECIPE:
- Blanch the carrots and cabbage leaves in boiling water for a few minutes. Drain and set aside.
- Sauté the carrots in a frying pan with a light drizzle of olive oil. Set aside.
- Cook the free-range chicken fillet in a frying pan until cooked through to the centre. Cut into even pieces and keep warm.
- Slice the spring onion into thin rounds.
- Prepare the ramen by cooking them for 3 minutes in 550 ml of boiling water. Once cooked, stop the cooking by plunging the ramen into iced water. Drain and set aside.
- Bring 300 ml of water to the boil and pour the ramen preparation sachet into a ramen bowl.
- Add the hot water to the bowl, stirring well.
- Then add the ramen, the vegetables and the chicken fillet. Season with salt and pepper, then enjoy immediately!
TIP:
This easy chicken ramen recipe is adaptable according to the seasons. Feel free to vary the vegetables according to your preferences or what you have to hand.
