Chilli Chicken Ramen

What a day this is! Beautiful weather but I am stuck at the office with sudden rush of projects follow up emails to do and more intentions to contact local clients all over. Thinking about all that makes me feel a little queasy and in need of something light to eat that would boost my power and concentration.

Visiting asian restaurants of all sorts regularly brought the memory of a favorite dish I had gotten used to eating in UK. It is certainly a light meal, very nutritious and most of all full of spring flavors. To make a “Chilli Chicken Ramen” you would need the following:

– 250g Ramen Noodles

– 2 Chicken Breasts (BTW you can make it with beef too)

– 1 Litre Vegetable Stock

– 1 Tsp Peanut Oil

– 1 Tsp Teriyaki

– Spring Onions

– Red Chilli (Chopped Thin) (Make sure you wear gloves and not rub your eyes)

– 1/2 Red Onion

– Small Bunch Of Coriander

– 2 Limes Quartered (You can replace with lemon)

For the sauce you would need:

– 1/2 Tsp Sugar

– 2 Tbsp Malt Vinegar (White Works Okay Too)

– 3 Tbsp Sweet Chilli Sauce

– 5 Tbsp Fish Sauce

First things first we start by making the sauce, you dissolve the sugar in the vinegar over a low heat (yes it smells bad). Allow to cool and combine with the chilli and fish sauces. Next you get the noodles ready by cooking it in water for 2-3 minutes or until tender, then drain and set aside.

Heat a griddle pan until hot and almost smoking. Rub the chicken with the peanut oil and cook for 3 minutes each side or until cooked through (make sure it’s cooked all the way through). Remove from the griddle and brush with teriyaki sauce.
Divide the noodles between 2 bowls. Heat the stock, stir in the ramen sauce and ladle over the noodles. Top with chicken, spring onions, chilli, red onion, 2 lime quarters and coriander.

Enjoy your dish and all its nutritious additions, it would give you a kick to continue your busy day without feeling heavy.

Loving Spring Wishes To All


PS: The photos are not mine, I shall replace them with mine soon as they are ready.

Published by Lama Haddadin

Experienced Marketer, Food Blogger, Food Consultant & Digital Age Philanthropist

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