Dinner · Lunch · Recipes

Chilli chicken ramen

Chilli chicken ramen

I could eat ramen every single day quite happily. Takes no time to make, it’s so incredibly healthy, and you feel full and warm and happy afterwards. The best bit is you can add any vegetables or protein that you like. I’m pretty boring and I make it or order it the same way every time (don’t mess with success?): chilli chicken.

Makes two bowls

  • 2 chicken breasts
  • 100g udon or soba noodles
  • 200ml boiling water
  • 2 tsp sriracha sauce
  • 2 tsp soy sauce
  • 1 fresh red chilli, chopped finely (de-seed depending on how hot you like it)
  • 1 chicken stock cube
  • 1 clove garlic, chopped finely
  • 100g sugarsnaps, cut into slices
  • 1 red pepper, cut into small slices
  • 4 spring onions, chopped
  • 2 large eggs
  • Salt and pepper to taste

Grill the chicken breasts until cooked through and golden on the outside.

In a large saucepan, fry the garlic and half the chilli for 3 minutes.

Add the water, and dissolve the stock cube. Add in the sriracha and soy sauce and stir.

While the mixture simmers, in a separate saucepan, cook the eggs so they are hard-boiled.

Add the sugarsnaps, rest of the chilli, and pepperĀ and simmer for 5 minutes. Add in the noodles.

Slice the chicken breast into large slices. Add to the mixture. Mix together.

Divide into two bowls, and mix the spring onions in. Cut the two eggs in half and add to the bowls.



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