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Easy Chicken Ramen

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florencetheambulancehttps://www.youtube.com/channel/UCgs1d1DNlexrzXxsV6M2U5A
Hey, we are Mark & Sophie We are the proud owners of our Ambulance conversion Florence (Flo) and we are the passionate foodies behind Van Life Eats. As a couple, we live separately, Mark lives full time in Flo whilst Sophie lives in a house. Weekends then become our adventure time but we also often have an evening dinner time in Flo. Whatever the occasion, we always aim to impress one another with great van cooked meal. As a certified nutritionist and personal trainer, Mark tends to enjoy the balance of maintaining a healthy, active van life lifestyle, however, portion control isn't Marks strong point! ? Sophie has the taste buds and knows exactly how to put the heart into a hearty meal. If it makes you dribble then it's one of Sophie's recipes! We look forward to meeting you all, and we are planning on dedicating our time and money into travelling around on an ultimate Van Life culinary adventure! Lots of Love Mark & Sophie

Easy Chicken Ramen

Vanlife Eats
Meat Based
When travelling in a van you want to be out seeing what the big wide world has to offer not cooking in the van for hours at a time. This recipe is fairly quick to make without compromising any of the delicious flavours associated with a good ramen dish.
Try different toppings depending what you have in your van kitchen
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Course Dinner
Servings 2
Diet Meat Based

Ingredients
  

For the Soup

  • 1 tbsp Oil
  • 1/2 Onion chopped
  • 1/2 tbsp Ginger grated
  • 2 Garlic Cloves
  • 1/2 tbsp Chilli sauce
  • 1 tbsp Oyster sauce
  • 1/2 tbsp Fish sauce
  • 1/2 cup Soy sauce
  • 1/4 Rice vinegar
  • 50 g Shiitake Mushrooms
  • 100 g Bok choy
  • 250 g Chicken thighs
  • 3 cup Chicken Stock
  • 2 Fresh Noodles

For the egg

  • 2 Eggs
  • 1/4 cup Soy sauce
  • 1/4 cup Rice vinegar
  • 1 cup water
  • Toppings

Toppings

  • 1 Spring onions
  • 1 Sesame seeds

Instructions
 

For the eggs

  • Prepare the eggs first as these ideally need to marinade, otherwise just top with a regular soft boiled egg.
  • Bring a saucepan of water to the boil. Lower the eggs in and ensure the water is barely boiling. Cook for 7 minutes, remove and place under cold running water.
  • Mix the other ingredients for the eggs in a bowl. Peel the eggs, place them in this marinade and put them to one side.

For the soup

  • Add the onion to a pan and saute til soft.
  • Add the garlic and ginger and cook for 30 seconds
  • Add the chicken stock, water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring to a simmer.
  • When simmering add the chicken thighs and cook for 20 minutes or chicken is cooked through.
  • Remove the chicken and shred. Add back to the pan along with the bok choy and cook for a further 3-5 minutes.

For the noodles

  • Cook the noodles for 3 minutes in boiling water. Remove and rinse with cold water, leave to one side. (If the noodles are sticky, add a little oil to them)
  • When ready to serve place half the noodles in a bowl, pour half the soup on the top. Add an egg sliced in half and add the spring onions and sesame seeds.

Nutrition

Calories: 647kcalCarbohydrates: 29gProtein: 47gFat: 38gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 297mgSodium: 6226mgPotassium: 1195mgFiber: 3gSugar: 12gVitamin A: 2701IUVitamin C: 28mgCalcium: 170mgIron: 6mg
Keyword quick, Ramen, soup
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