Low in fat, high in protein, and full of flavour.
Ingredients
It's a dish for any time of year but particularly for those living up a healthy January. It’s perfect for those who are on the go as it can be prepared fuss-free. This dish also works really well just subbing out the chicken for Salmon. This is one of my go-to dishes any time of the week.
- 2 chicken breasts
- 40g grated carrot
- 12 small broccoli florets
- 8 shiitake mushroom sliced (Chestnut will do fine or a mixture )
- 150g cooked soba noodles
- 1 red chilli, finely sliced
- 2 green spring onion, finely sliced
- 500ml pre-made chicken stock from below recipe
- 2 tsp Chinese 5 spice
- 1 tsp salt
- 1 semi-hard boiled egg (optional)
Chicken stock
- 500ml chicken stock - you can use a chicken stock pot or your own pre-made chicken stock.
- 20ml soy sauce
- 10ml fish sauce
- 50g ginger root, peeled & grated
- 2 lime leaves (optional)
- 15g miso paste (optional)
Method
Chicken stock
- Simmer all ingredients for 5 minutes in a wide-based pot. Set aside.
Ramen
- Season the chicken breast with the salt and 5 spice. Bake at 180 degrees for 25 minutes
- Remove from the oven, leave to cool. Slice in lengthways 6 pieces from each breast. Set aside
- Bring your chicken stock to a simmer
- Add the mushrooms and broccoli florets for two minutes.
- Add the noodles to warm through.
- In two bowls, place equal amounts of chicken, carrot, onion and chilli in each bowl.
- Now add two equal servings of the hot stock & noodles
- You now have the option of adding half an egg to each dish for a little extra protein
- Slurp up and enjoy
