This healthy chicken ramen is ready in just 15 minutes
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This two-step wonder takes a noodle fave and amps up the flavour and health factor. Fast-track the prep with pre-cut veg and a pre-cooked chook and this bowl of goodness will be on the table stat.
Healthier Chicken Ramen
Serves: 4
Prep: 5 minutes
Cook: 10 minutes
Ingredients:
- 1 tbsp reduced-salt soy sauce
- 3 cups red cabbage, shredded
- 3 carrots, shredded
- 2cm piece ginger, grated
- 3 cups baby spinach
- 270g ramen noodles, cooked
- 1 tbsp olive oil
- 2 cups reduced-salt chicken stock
- 4 eggs, soft boiled
- 400g cooked skinless chicken breast fillet, sliced
Method:
#1. Add the olive oil to a large pot with the red cabbage and grated ginger, then sauté for 2 minutes. Add the soy sauce, 2 cups of water, chicken breast and stock, and simmer for 5 minutes. Stir through the baby spinach for about 1 minute or until just wilted.
#2. Divide the ramen noodles among four bowls. Ladle over the soup and top with carrot. Cut soft-boiled eggs in half, place them on top to serve, and enjoy immediately.
Three delicious ways to customise your ramen
Accredited practising dietitian and manager of health and nutrition for the Woolworths Group, Felicity Curtain, has your back with these smart swaps:
#1. Switch up the greens
Not a fan of spinach? No problemo. “Feel free to substitute with any veggies that you have on hand,” says Curtain. “Instead of spinach, try using capsicum or Asian greens like bok choy.”
#2. Make it vegetarian
“Make this dish meat-free by swapping the chicken breast for tofu. It’s not only high in protein but also packed with fibre,” tips Curtain. And vegetable stock is an easy swap for the chicken stock.
#3. Add a hit of fibre
If you want even more goodness, dish up your ramen with a dash of sesame. “Sprinkle your noodles with sesame seeds for a boost of fibre and vitamin E,” advises Cutain. Don’t mind if we do.
Recipe from Woolworths
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Originally published as This healthy chicken ramen is ready in just 15 minutes