Charred chicken ramen bowls

Name: Charred chicken ramen bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian, Japanese
Ingredients: 4 free-range skinless, boneless chicken thighs; 50ml low sodium soy sauce; 50ml mirin (Japanese rice wine, from supermarkets); 1 tbsp toasted sesame oil; 150g tenderstem broccoli, sliced into bite-size pieces; 300g pack ramen noodles (see tip); 100g fresh beansprouts; 6 spring onions, finely sliced; 4 medium free-range eggs, soft boiled and halved; Handful fresh coriander leaves; Handful fresh mint leaves; 1 red chilli, thinly sliced; 1 garlic clove, thinly sliced; 1 thumb-size piece fresh ginger, thinly sliced; 1.5 litres best quality chicken stock; 2 large carrots, julienned (cut into matchsticks); 100g shiitake mushrooms, halved if large; 1 tsp sesame oil

Instructions

Prep:15minCook:30min

These quick chicken ramen bowls by Donal Skehan are by no means traditional but with their full flavours and soul-soothing properties, they come close! Time not an issue? Then try this egg and shiitake ramen recipe with marinated ramen eggs. For more of Donal’s recipes, visit donalskehan.com

Updated at: Thu, 21 Nov 2024 15:06:28 GMT