Thai-inspired chicken ramen
4 serves
15 m prep
30 m cook
Ingredients
1 tablespoon sesame oil
3 cloves garlic, crushed
1½ tablespoons finely grated fresh ginger
2 tablespoons Thai chilli jam
1 tablespoon reduced salt soy sauce
400g chicken breast fillets
2 x 250g packets Superfood vegetable stir-fry mix (see tips)
180g dried soba noodles
4 soft boiled eggs, halved
4 green spring onions, thinly sliced
Method
Place sesame oil, garlic, ginger and chilli jam in a large, deep pot. Stir over a medium heat for about 2 minutes or until fragrant. Add chicken and turn to coat in chilli mixture.
Stir in 7 cups water and soy sauce. Bring to the boil. Reduce heat. Cover and simmer for 15 minutes. Remove from heat. Stand covered for 10 minutes, until chicken is cooked through. Remove chicken from broth and wrap in foil to keep warm.
Return pot to heat and bring broth to a simmer. Add vegetable mix. Simmer uncovered for 5 minutes or until vegetables are just tender.
Thinly slice chicken. Meanwhile, cook noodles in a separate saucepan of boiling water, following packet instructions. Drain. To serve, divide noodles, broth and vegetables among 4 bowls. Top with chicken, eggs and shallots. Sprinkle with your choice of toppings.
Tips
Superfoods vegetable stir-fry mix is available from the fruit and vegetable section in major supermarkets. It consists of shredded cabbage, carrot, kale and broccoli. Replace it with any shredded vegetable stir-fry mix or make your own mix, if preferred.
Check labels on noodles and choose the brand lowest in sodium.
Cooking time may vary depending on thickness of chicken breast. Check chicken is cooked through before wrapping in foil to rest.
For soft boiled eggs, lower room temperature eggs into a saucepan of gently boiling water. Gently boil for 5 minutes. Drain. Rinse under cold water, then peel.
Top with toasted sesame seeds, coriander sprigs and thinly sliced red chilli for added flavour. Use white or black sesame seeds or a combination of both.
Last updated21 December 2023