Chicken Chilli Ramen 

 

You could call this a #GoFaster pot noodle if you like!

Except it's tastier, made from scratch in minutes and a good deal more nutritious! Filling, yet deliciously fresh and light, this oriental-style soup makes a perfect autumn reviver after a busy day in school. And it's one of those excellent meals that is easy to cobble together in a flash, with plenty of room to be flexible with measurements, and indeed, ingredients.

 

If you want to heat things up, add a teaspoon of chilli paste to the stock or be more generous with the chopped fresh chillis at the end.

 

THIS SOUP AND SPORTS PERFORMANCE

 

Low in fat, rich in protein and slow-release carbohydrate and packed with vitamins, minerals, sodium and anti-inflammatories such as garlic, chilli and ginger to boost tired muscles and replenish electrolytes lost through sweat.

 

  • Prep –  5 mins

  • Cook–  about 10 mins

    

 

WOULD THIS RECIPE WORK IN SCHOOL?

Although this #GoFasterFriday recipe is designed for teachers, this soup would work well for KS3 and above.

 

Loaded with goodness, it's really very simple to make and easy to transport home once cooked in a tupperware container with a well-fitting lid. 

 

  Chicken Chilli Ramen 

Ingredients to serve 4

 

  • 1 tbsp sunflower oil

  • 4 skinless, boneless chicken thighs, or 2 chicken breasts, free range, cut into bite-size portions

  • 3 cloves garlic, peeled and thinly sliced

  • 2 cm piece fresh ginger, or thinly sliced grated

  • 100g baby corn

  • 1.2 litres chicken or vegetable stock

  • 4 spring onions, halved lengthways and chopped into 3 cm lengths, on a slant

  • 2 heads of pak choi or Chinese greens, chopped roughly

  • 2 tbsp soy sauce

  • 2 tbsp Thai fish sauce

  • 1 tbsp brown sugar

  • Squeeze of lime juice

  • 300g instant ramen noodles or egg noodles

  • 200g pack beansprouts

  • Handful of fresh coriander leaves

  • A few drops of sesame oil (optional)

  • 1 red chilli, seeds removed and finely sliced (optional)​

 

 

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Prep time - 5 mins 

Cook time - 10 mins 

Equipment needed - wok or large saucepan, chopping board and knife

 

Method

 

  1. Heat the oil in a wok or a saucepan over a high heat.

  2. Add the chicken pieces and sauté for 5 minutes, turning the chicken pieces frequently so that they are sealed all over.

  3. Stir in the garlic, the ginger and the baby corn.

  4. Add the stock and bring to the boil then lower the heat and simmer gently for 5-10 minutes until the chicken is just cooked through. Add the spring onions and the pak choi and simmer for another 2 minutes until wilted. Add the soy sauce, the fish sauce, the brown sugar and a squeeze of lime juice.

  5. Meanwhile, cook the noodles according to the instructions on the packet. Divide the noodles between 4 large soup bowls. Ladle over the soup, dividing the chicken and vegetables evenly between the bowls. 

  6. Top the soup with the beansprouts, the sesame oil, coriander leaves and finely sliced chilli. Don’t worry if you haven’t got the optional ingredients, it will taste delicious anyway!

Low in fat, rich in protein and slow-release carbohydrate and packed with vitamins, minerals, sodium and anti-inflammatories such as garlic, chilli and ginger to boost tired muscles and replenish electrolytes lost through sweat.

 

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