It is no secret that i am a huge fan of Asian food, I love all the bold flavours and different tastes which you can get from all types of meals. I probably don’t cook it as often as I should at home, tending to get into a bit of a monotonous routine with the same foods over and over again, especially when I am short on time and cant be bothered to think what to have. But this is all going to change!!
I love that feeling when I cook something new and it turns out just as delicious as I was imagining and this was exactly the case with my Chicken Ramen Bowl which I made recently on an Autumnal Sunday afternoon. I was craving something warm and comforting, but also tasty and a little bit spicy. Perfect. It is also a one pot dish so less washing up!
Packed with flavour, protein and veggies this makes a great midweek tea or relaxing weekend meal.
You can make it as spicy as you like, and add whatever vegetables you have in the fridge. I used one nest of noodles for myself, these Blue Dragon wholewheat ones were the lowest carbohydrate option when I looked at Morrisons at 35g per serving, so check the back of the packaging before choosing yours. The lazy chef in me used the ready chopped garlic and ginger which I always have in the fridge, much prefer using this than chopping it myself and washing my hands about a million times to rid them of the smell! I used a low salt chicken stock cube, but fresh stock would work just as well.
I promise you will add this to your meal repertoire once you try it! Even I was surprised at how easy it was! It also comes in at around 400 calories with a balanced macro profile.
50g wholewheat egg noodles
500ml chicken stock
1/2 tsp chopped ginger
1/2 tsp chopped garlic
1 tbsp light soy sauce
1 tbsp sriricha (hot sauce-to taste)
50g button mushrooms
30g baby corn
50g grated carrot
1 spring onion
red chilli (to taste)
1)Cover the egg with cold water (about an inch above) in a pan and bring to the boil, then simmer for 5minutes to produce a soft boiled egg. (Cook for longer if you prefer more hard boiled). Then put into icey water.
2)Make the stock up in the pan, and add the ginger, garlic, soy sauce, hot sauce, half the spring onion, some of the chilli and a few coriander stalks. Add the raw chicken and poach until cooked through which should take about 8-10minutes.
3)Remove the chicken and shred with two forks before adding back to the pan.
4)Slice the baby corn and mange tout, bak choi and the nest of noodles.
5)Cut the noodles for as long as packet indicates.
6)Taste your broth and check for seasoning/spiciness, adding more hot sauce if needed!
7)Remove the egg from the water, peel and slice in half.
8)Serve the broth with the sliced egg, grated carrot and beansprouts for extra crunch.
9)Garnish with the rest of the spring onion, some chopped coriander leaves and sliced red chilli.
40g Protein; 52g Carbohydrates; 7g Fat
Something different for a midweek meal, and something to impress your loved ones with!
Let me know what you think.
Love Abi xxx