My own Chicken ramen dish. I made a really nice broth when making a Chicken & Sweetcorn soup and decided to try using it as a basis for a Ramen dish.
I use udon noodles, but any kind of noodle is suitable as a substitute.
For this recipe you will need a slow cooker.
Recipe: Slow Cooked Chicken Ramen
Course: MainCuisine: AsianDifficulty: Medium4
servings5
minutes3
hours622
kcal3
hours5
minutesMy own version of chicken ramen.
Ingredients
500g chicken breast
2l water
1 OXO chicken stock cube
3 tablespoons dark soy sauce
2 tablespoons Shaoxing Rice Wine
2 teaspoons Schwartz Japanese 7 Spice Yakitori Seasoning
225g Bamboo shoots
225g Water chestnuts
100g mushrooms
80g sweetcorn
300g udon noodles
2 large eggs
Directions
- Add the 500g chicken breast to a slow cooker and pour in 2l of boiling water.
- Add the Chicken stock cube, 3 tablespoons dark soy sauce. Cover with the lid and turn on high for 2 hours.
- After the 2 hours, stir the liquid and add the 2 tablespoons Shaoxing Rice Wine and two tablespoons of Yakitori seasonsing. Put the lid back on for t further 30 minutes.
- Heat up the sesame oil in a pan on a high heat and fry the onion, 225g bamboo shoots, 225g waterchestnuts, 100g mushrooms and 80g sweetcorn for a couple of minutes.
- Add this to the slow cooker.
- Soft boil an egg by cooking it in boiling water for 6 minutes, then put it into a bowl of cold water.
- Cook the noodles of choice according to instructions on the packet then add to slow cooker
- If the chicken is still in large chunks, remove from slow cooker and slice into strips. Keep a few strips out (2 or 3 per bowl) and put the rest back in the slow cooker.
- Using tongs, half fill each bowl with the noodles, chicken and veg then use a ladle to fill it up. Alternate between the two until the bowl is full with how much broth you prefer in ratio of the other ingredients.
- For a nicer presantation, add a few strips of chicken and a few pieces of the other ingredients on top.
- Remove the shell from the eggs, cut in half and put one hald in each bowl.
- I recommend eating it with chopsticks and a Chinese soup spoon, with prawn crackers as a side.
Notes
- udon noodles can be changed to your preferred type of noodle.
- If you can’t get hold of the Yakatori seasoning, you can use Sesame Seeds, Chilli Powder, Garlic Granules, Onion Granules, Cayenne Pepper, Paprika and salt. Add a tiny amount of grated orange peel if possible.
- Nutrition information from VeryWellFit and is an estimate. Information will vary based on exact ingredients and brands used.
Nutrition Facts
4 servings per container
Calories622
- Amount Per Serving% Daily Value *
- Total Fat
6.7g
11%
- Saturated Fat 1g 5%
- Cholesterol 173mg 58%
- Sodium 2634mg 110%
- Amount Per Serving% Daily Value *
- Potassium 1409mg 41%
- Total Carbohydrate
87.7g
30%
- Dietary Fiber 7g 29%
- Sugars 16.3g
- Protein 45.8g 92%
- Calcium 5%
- Iron 35%
- Vitamin D 494%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
