Japanese
Chicken Ramen
A neutral placeholder is used until the recipe has its own finished photo.
Japanese
JapanChicken Ramen
A fast chicken ramen with chicken breast, stir-fry vegetables, noodles, and a halved egg in hot chicken broth finished with chilli and chives.
Ingredients
Pull out and measure what you need before you start cooking.
- 2 skinless chicken breasts
- 200 g stir-fry vegetables
- 200 g ramen noodles
- 1 egg
- 500 ml chicken broth for ramen
- Finely chopped chives, to serve
- Chilli flakes, to serve
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 2 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Boil the egg for 6 to 7 minutes, cool it under cold water, and peel it.
- 2
Put the chicken breasts in a saucepan with the broth and simmer gently until cooked through, about 8 to 10 minutes. Lift out the chicken and slice it.
- 3
Add the stir-fry vegetables to the simmering broth and cook for a few minutes until just tender but still lively.
- 4
Add the ramen noodles and cook according to the package instructions until soft.
- 5
Divide the noodles and broth between bowls. Top with the sliced chicken and halved egg and finish with chives and chilli flakes.
Serving profile
At a glance
7 ingredients and 5 steps from prep to serving.
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Source
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Recipe source: Ingredienser, proportioner och metod granskade mot BBC Good Foods classic chicken ramen. Original link
Recipe image: Wikimedia Commons. Licensierad Commons-bild av ramen med kyckling, agg och nudlar med tydlig bowl-servering och bra detalj for arkiv och detaljsida.
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Image source: View original
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