Chicken ramen noodles topped with an egg

Knockout chicken ramen

A steaming bowl of tasty noodles is the ultimate comfort food. We’ve topped it with our selenium-enriched +DEFENCE egg for an additional boost. Perfect for when you are feeling a little under the weather.

Health highlights:
– Enriched +DEFENCE eggs are a good source of selenium, which gives your immune system a boost
– 3 of your 5 a day
– Great for using up leftover veggies for extra nourishment

35 minutes

Serves 2

Nutritional Information

Calories 731
Protein 35.27g
Fat 10.69g
of which saturates 2.21g
Carbohydrates 24.23g
of which sugars 6.96g
Fibre 3.26g

Home » Recipes » Knockout chicken ramen

Ingredients

  • 2 Enriched +DEFENCE eggs
  • 700ml good quality chicken or vegetable stock
  • Ginger, 1” piece thinly sliced and cut into matchsticks
  • 1 clove garlic, crushed
  • 60g shiitake mushrooms, smaller ones left whole, larger ones cut in half
  • 4 spring onions, washed, trimmed and cut into 2-3 sections
  • 1 chicken breast, cooked
  • 150g soba noodles
  • 100g Tenderstem broccoli
  • 1/2 red pepper, sliced
  • 2 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil
  • Black pepper to season
  • Fresh herbs such as coriander, mint or parsley, to serve (optional)

Method

  1. Bring a small saucepan of water to boil.
  2. Drop in the eggs and boil for 7 minutes, then run under a cold tap to stop the process. Peel when cold enough to handle.
  3. In another saucepan of boiling water, cook the noodles according to packet instructions.
  4. Bring a final small saucepan of water to boil. Add a generous pinch of salt and cook the Tenderstem broccoli for a couple of minutes. Drain and allow it to steam whilst you prepare the rest of the dish.
  5. To make the ramen broth, add the stock, ginger, garlic, spring onion and shiitake mushrooms to a saucepan and bring to boil. Cook for 5 minutes on a medium heat.
  6. Slice the cooked chicken breast and add to the broth to heat through (until piping hot).
  7. Add the sliced red pepper and cook for a couple of minutes more.
  8. Season with freshly ground black pepper.
  9. Take the broth off the heat and stir in the soy sauce.
  10. To serve, refresh the noodles under some running water then divide between two bowls. Ladle the hot stock, chicken and vegetables over the noodles.
  11. Top with a halved egg, Tenderstem broccoli and sprinkle some fresh herbs on top. Finish by drizzling a teaspoon of toasted sesame oil on top of each bowl.

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