Chilli Chicken, Vegetable and Udon Ramen
Serves 2 | with Sweetcorn, Spring Onion & Sesame-Sambal Drizzle
This ramen, with thick udon noodles and chilli chicken in a flavourful broth, is the perfect lunch when you're seeking something special but speedy.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Spring Onion
100 grams
Radishes
160 grams
Sweetcorn
15 grams
Sambal Paste
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
220 grams
Udon Noodles
(Contains: Cereals containing gluten)
25 grams
Asian Broth Paste
(Contains: Cereals containing gluten, Soya)
1 pack(s)
Cooked British Chicken Slices
1 sachet(s)
Thai Style Spice Mix
Not included in your delivery
400 milliliter(s)
Water
¼ tsp
Salt for the Broth
Utensils
Instructions
a) Trim the spring onion and thinly slice on an angle.
b) Trim and thinly slice the radishes.
c) Drain the sweetcorn in a sieve.
d) In a small bowl, combine the sambal paste and sesame oil.
a) Boil a full kettle.
b) Pop the udon noodles into a large heatproof bowl. Pour over the boiling water to cover the noodles. Leave for 2-3 mins, then gently separate with a fork. Drain in a colander.
c) While the kettle boils, combine in a medium saucepan the Asian broth paste, the water and the salt for the broth (see pantry for both amounts). Stir and bring back to the boil, 1-2 mins.
a) While the broth simmers, heat a medium frying pan on medium-high heat with a drizzle of oil. Once hot, add the cooked chicken slices and the Thai style spice blend. Cook until the chicken is hot and the spices are fragrant, 2-3 mins.
b) Once cooked, divide the ramen broth between 2 serving bowls, then top with the udon noodles.
c) Drizzle over the sesame-sambal sauce, then top with the spring onion, sweetcorn, radishes and spiced chicken in sections to finish.
Enjoy!
