Chicken Ramen Bowls

Updated at: Thu, 17 Aug 2023 03:39:48 GMT

Step 1

Trim the florets off the broccoli, place to one side, and thinly slice the remaining stems. Spray a wok with low-calorie cooking spray. Add the onion and broccoli stems and stir-fry

Step 2

Add half of the garlic, three-quarters of the ginger, and the chili, and continue cooking for another minute. Add the stock. oyster sauce, rice vinegar, fish sauce and 8 tablespoons of the soy sauce to the wok and bring to a boil. Add the chicken and reduce the heat to a simmer. Poach the chicken for

Step 3

15-20 minutes, until it is cooked and there is no pink inside.

Step 4

Meanwhile, boil the eggs for 7 minutes. While the eggs are boiling, prepare a dish of cold or iced water. When the timer is up, plunge the eggs into the bowl of water. Carefully removed the shells and cut in half.

Step 5

When the chicken is cooked, remove from the broth and shred.

Step 6

Keep to one side. Add the shredded cabbage to the pan,and cook for 2-3 minutes. Stir-fry the broccoli florets in a separate frying pan or wok with the remaining garlic, and the ginger and soy sauce.

Step 7

Cook the noodles in a pan of boiling salted water for 4 minutes, then drain.

Step 8

Assemble the ramen bowls. Evenly distribute the noodles between four bowls. Spoon over the cabbage and broth.

Step 9

Arrange the carrots, pepper, spring onions, shredded chicken and stir-fried broccoli on top. Top each bowl with two egg halves and serve, with lime cheeks for squeezing over (if desired).

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