Chicken
Ramen has a long history of adaptation. While we know it as a Japanese dish, its origins are actually Chinese. In that spirit, we're continuing the evolvement of this noodle soup and bringing it to weeknights with our delicious soy sauce broth boosted with shiitake mushroom and topped with fast, pan-fried chicken, a squeeze of lemon and fresh greens.
Place chicken in a bowl. Juice ½ the lemon. Add lemon juice, soy sauce and cornflour to chicken, season with salt and pepper and mix well to coat. Set aside to marinate while you prepare noodles.
Place noodles in a heatproof bowl and cover with boiling water. Set aside for 4 minutes to soften. Drain and set aside. While noodles are softening, make sauce.
Finely grate ginger and crush garlic. Thinly slice spring onions, keeping green and white parts separate. Place teriyaki sauce, ginger and garlic in a small bowl and mix to combine.
Heat oil in a medium saucepan over medium heat. Add chicken and cook, turning regularly, for 8–10 minutes or until cooked through. Remove from pan, set aside and keep warm. No need to wipe out pan.
Add white spring onion to saucepan and cook for 30 seconds or until fragrant. Add 750ml (3 cups) water, shiitake mushrooms and sauce mixture and bring to the boil. Reduce heat to medium-low and simmer for 5 minutes or until mushrooms have softened. Season with salt.
Shred bok choy and stir through broth for 1 minute or until softened. Slice chicken. Cut remaining lemon into wedges. Divide noodles between bowls and spoon over broth. Top with chicken and sprinkle with green spring onion. Serve with lemon wedges.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
