Chicken & sweetcorn ramen

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    Ingredients1 pack instant ramen noodles600ml chicken stock½ cooked chicken breast, sliced4 tbsp sweetcorn, peas or chopped beans Sweetcorn sw-eet cornAlso known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow… 1 egg Egg eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a… sesame oil, to serve (optional) MethodPut the noodles in a pan (don’t add the flavour sachet). Pour over the stock, bring to the boil, then simmer until cooked (follow pack instructions for cooking time).Lift the noodles out of the pan and transfer to two bowls. Bring the stock in the pan back to a simmer, then add the chicken and cook until heated through. Scoop the chicken out with a slotted spoon, then transfer to the bowls. Warm the sweetcorn or cook the peas or beans in the stock, bringing back to the boil if you need to, then transfer to the bowl.Meanwhile, cook the egg in a pan of boiling water for 6 mins. Remove carefully and cool under the cold tap, then peel and halve. Add an egg half to each bowl, then bring the stock back to a simmer and pour it over the noodles. Add a few drops of sesame oil, if you like. Recipe from Good Food magazine, May 2018 MethodPut the noodles in a pan (don’t add the flavour sachet). Pour over the stock, bring to the boil, then simmer until cooked (follow pack instructions for cooking time).Lift the noodles out of the pan and transfer to two bowls. Bring the stock in the pan back to a simmer, then add the chicken and cook until heated through. Scoop the chicken out with a slotted spoon, then transfer to the bowls. Warm the sweetcorn or cook the peas or beans in the stock, bringing back to the boil if you need to, then transfer to the bowl.Meanwhile, cook the egg in a pan of boiling water for 6 mins. Remove carefully and cool under the cold tap, then peel and halve. Add an egg half to each bowl, then bring the stock back to a simmer and pour it over the noodles. Add a few drops of sesame oil, if you like. Recipe from Good Food magazine, May 2018

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