HOME MADE CHICKEN RAMEN
For what seems like an eternity, my lil' sis has been rambling on about how much she wants chicken ramen from Wagamama, whilst I've been saying she should try making it home, a direct result of my new found 'creative, thrifty, penny saving, Lidl is my spiritual home' inner student. On Saturday night we finally decided to bite the bullet and have a go making it ourselves, and the long and short of it is that the ramen we made was incredibly delicious, filling, super easy to make and didn't break the bank. Granted I did spill a lot of it on the tray and in my hair (accidents happen okay), however I still consider it to be a big success and the recipe I'm about to give you is fantastic to follow if you love Wagamama or ramen, but want to do it all on the cheap and have a go ya'self. So with that, here is it is...
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To feed two people you will need...
2 chicken breast fillets
2 portions of noodles
2 handfuls of spinach
2 chicken or vegetable stock cubes
1 carrot
1 large handful of green beans
2 handfuls of bamboo shoots
5 closed cup mushrooms
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Method
1
Pre-heat the grill to 220 degrees, and put the two chicken fillets on a plate. Pour one tablespoon
of oil on each fillet, followed by a dash of salt and pepper on both sides. Rub into the chicken and ensure both sides are evenly covered with the marinade.
2
When the grill is heated, put the two chicken fillets on a baking tray and grill for approximately
8 minutes on each side, or until each side is slightly golden (cut chicken open to check if you're unsure).
3
Meanwhile cut the carrots, green beans and mushrooms into chunks, and cook in a frying pan
with a dash of oil, salt and pepper until lightly browned.
4
Five minutes before the chicken is due out, place the noodles in a saucepan and pour boiling water
over them evenly. Cook until noodles are soft, and then pour the noodles into a sieve to drain the excess, and rinse the noodles with cold water.
5
When the chicken is done remove from the oven and leave to cool for five minutes, before cutting
the chicken into thin slices. Meanwhile assemble the noodles and vegetables into two large bowls (as you can see in the pictures above!)
6
Fill up a jug with 500ml of boiling water and add one stock cube, stirring thoroughly until evenly
distributed. Pour contents over the noodles and vegetables until the bowl is almost full. Repeat for second serving.
7
Assemble the chicken slices on top of the noodles and vegetables, followed by the bamboo shoots
and a handful of spinach.
8
Tuck in and try not to get the ramen on your hair, like I did!
☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀
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☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀
To feed two people you will need...
2 chicken breast fillets
2 portions of noodles
2 handfuls of spinach
2 chicken or vegetable stock cubes
1 carrot
1 large handful of green beans
2 handfuls of bamboo shoots
5 closed cup mushrooms
☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀
------------------------------------------------------------------------
Method
1
Pre-heat the grill to 220 degrees, and put the two chicken fillets on a plate. Pour one tablespoon
of oil on each fillet, followed by a dash of salt and pepper on both sides. Rub into the chicken and ensure both sides are evenly covered with the marinade.
2
When the grill is heated, put the two chicken fillets on a baking tray and grill for approximately
8 minutes on each side, or until each side is slightly golden (cut chicken open to check if you're unsure).
3
Meanwhile cut the carrots, green beans and mushrooms into chunks, and cook in a frying pan
with a dash of oil, salt and pepper until lightly browned.
4
Five minutes before the chicken is due out, place the noodles in a saucepan and pour boiling water
over them evenly. Cook until noodles are soft, and then pour the noodles into a sieve to drain the excess, and rinse the noodles with cold water.
5
When the chicken is done remove from the oven and leave to cool for five minutes, before cutting
the chicken into thin slices. Meanwhile assemble the noodles and vegetables into two large bowls (as you can see in the pictures above!)
6
Fill up a jug with 500ml of boiling water and add one stock cube, stirring thoroughly until evenly
distributed. Pour contents over the noodles and vegetables until the bowl is almost full. Repeat for second serving.
7
Assemble the chicken slices on top of the noodles and vegetables, followed by the bamboo shoots
and a handful of spinach.
8
Tuck in and try not to get the ramen on your hair, like I did!
☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀
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