MUSHroom and chicken ramen.
Your favourite takeaway ramen, made at home with added vegetables and protein.
This recipe is customisable for whatever you have in your fridge.
Serves 2.
Ingredients:
1 large chicken breast
1/2 cup of sliced Mushrooms
2-3 heads of Bok choy
2 cups of Chicken stock
1 tbsp Garlic
1 tbsp Ginger
Eggs
1 tbsp of Laksa or curry paste
Chilli oil ( to taste)
1 tsp Seasame oil
Noodles (egg, rice or udon)
Cooking oil
METHOD:
Start by heating up a pan with oil and searing the chicken until it is cooked halfway through.
Place chicken on a plate to the side while preparing the broth mixture.
To the pan add garlic, ginger, sesame oil, chilli oil or paste, and a laska or curry paste of your choice. Stir together for 1min to release aromas. Then add the chicken stock and an extra 1/2 cup of water.
While this simmers, add back in the chicken along with the sliced mushrooms and roughly chopped bok choy; leave to simmer for around 10 minutes or until chicken has cooked through and vegetables have softened.
In a separate saucepan boil an egg until desired texture ( approx 6-10 mins for med-hard boiled).
5 minutes before serving boil your noodles following the packet instructions.
To assemble, place noodles in a bowl and add broth mixture ensuring to get a variety of meat and vege. Add the boiled egg on top and any desired toppings, I enjoy options such as chilli oil, sesame seeds, crispy shallots or fresh herbs.