Chicken Ramen

Enjoy a tasting and filling gluten-free ramen bowl that's high in protein and iron

  • Serves: 2
cal 488
Chicken Ramen
  • 1 tbsp coconut oil or butter
  • 1 tsp freshly grated ginger
  • 1 garlic clove, crushed
  • 500ml chicken stock
  • 200g button mushrooms
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp tamari or soy sauce
  • 2 chicken breasts or thighs, cut into strips
  • 100g rice noodles
  • 2 eggs
  • salt, to taste
  • 2 carrots, julienned
  • juice of ½ lime
  • 2 spring onions, finely chopped
  • 1 tbsp toasted sesame seeds

Nutrition: per serving

  • cal488
  • fat19.5g
  • sat fat9.4g
  • protein56g
  • sugar8.5g
  • carbs22.4g
  • salt3.81g

Ingredients

  • 1 tbsp coconut oil or butter
  • 1 tsp freshly grated ginger
  • 1 garlic clove, crushed
  • 500ml chicken stock
  • 200g button mushrooms
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp tamari or soy sauce
  • 2 chicken breasts or thighs, cut into strips
  • 100g rice noodles
  • 2 eggs
  • salt, to taste
  • 2 carrots, julienned
  • juice of ½ lime
  • 2 spring onions, finely chopped
  • 1 tbsp toasted sesame seeds
Like this recipe? Share it!
Method
  • Heat the oil in a large pan, add the ginger and garlic and sauté for 30 seconds. Next add the stock, mushrooms, chilli, tamari and chicken pieces. Cook for 20 minutes.
  • Meanwhile, cook your rice noodles as per the packet instructions in a separate pot. In another pot, boil the eggs in plenty of water for 4 minutes, until the whites are cooked but the yolk is still runny. Once cool enough to handle, peel and slice the eggs in half and sprinkle on a little salt.
  • Just before serving, throw the carrots and cooked noodles into the soup and squeeze in the lime juice. Top with the boiled egg halves, spring onions and sesame seeds, then serve immediately.
Like this recipe? Share it!
Chicken Ramen

Recipe taken from:

A Year Of Beautiful Eating by Madeline Shaw (£20, Trapeze Publishing)

Nutrition: per serving

  • cal488
  • fat19.5g
  • sat fat9.4g
  • protein56g
  • sugar8.5g
  • carbs22.4g
  • salt3.81g

7-day Veggie Challenge

FREE food diary

All of our recipes are accredited by Juliette Kellow, registered dietitian.