Chicken and mushroom ramen

Chicken and mushroom ramen

My husband used to work in the City and was used to having some lovely places to visit at lunchtime.  He’s also done a fair bit of travelling with work and there are a few recipes that he’s tried that we’ve introduced into our mealtimes and this is one of those recipes.  It was simple, didn’t take very long and I thoroughly enjoyed it!

Ingredients for 1 serving

277g chicken breast, chopped into chunks
58g dried mushrooms
46g spring onion, finely chopped
1 chilli, sliced, seeds or no seeds up to you!
1 chicken stock cube
76g dried rice noodles
150ml boiling water
149g broccoli
6g coconut oil
39ml soy sauce

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

  • Put a small frying pan on a medium heat, add the coconut oil and the chicken chicken.
  • Sprinkle the chicken with a little salt to help colour and cover the pan to cook.
  • Put the dried mushrooms in a bowl and add 75ml of boiling water to rehydrate them.
  • Next put a saucepan on a heat with boiling water and cook the noodles to the manufacturers instructions.
  • When cooked, use tongs to remove the noodles from the water and set aside in a colander and give them a splash with cold water to stop them from over cooking.
  • Using the same water, cook the broccoli to your liking, drain and set aside.
  • Check the chicken and turn it over to colour the other side.
  • Add 75ml of boiling water to a small saucepan, put it on a medium heat and add the stock cube and the rehydrated mushrooms along with the mushroom liquid.
  • Check that the chicken is cooked and set it aside, but pour the chicken juices into your stock for added flavour!
  • Turn the heat down and let it simmer for a couple of minutes before adding the chopped chilli at the end.
  • Start to plate up by adding the noodles, then the broccoli, spring onion and the chicken.
  • Pour over the mushroom stock, there should be enough to almost cover the food.
  • Add a dash of soy sauce and dig in!

Notes

  • For a more intense flavour I’ve used dried mushrooms but half of the amount I would normally use as they will increase in size after rehydrating.
  • I like to use low salt stock cubes.
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