We’ve teamed up with wagamama to bring your fave Chilli Chicken Ramen to your kitchen table! Whip up your own warming noodle soup with marinated chicken, fresh chilli and lime.
Prep Time
25 min
Cuisine
Asian
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Medium egg noodles (2 nests)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
552 kJ 130 kcal
1915 kJ 452 kcal
Fat of which saturates
1.2 g 0.4 g
4.3 g 1.4 g
Carbohydrate of which sugars
15.8 g 2.5 g
54.8 g 8.7 g
Fibre
1.9 g
6.7 g
Protein
13.5 g
46.9 g
Salt
1.41 g
4.9 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Peel (scrape the skin off with a teaspoon) and finely grate the ginger, then combine it in a bowl with the soy sauce – this is your ginger soy marinade
Place your hand flat onto the chicken breast[s] and slice in half as if you were cutting a burger bun, so you are left with 2 [4] thinner pieces
2
Add the sliced chicken to the ginger soy marinade and give everything a good mix up
Line a baking tray with baking paper
Add the chicken to the tray and put the tray in the oven for 12-15 min or until cooked through (no pink meat!)
3
While the chicken is cooking, peel and slice the red onion[s] (as finely as you can!)
Slice the red chilli[es] finely
Tip: Deseed them if you can't handle the heat!
4
Trim, then slice the spring onion[s] finely
Cut 1/2 [1]lime into wedges
Pick the coriander leaves from the stalks
5
Dissolve the Kallo chicken stock cube[s] and Sriracha hot chilli sauce in 500ml [1L]boiled water – this is your spicy ramen base
Add the spicy ramen base to a pot over a very-low heat and cook for 5-6 min or until warmed through
Re-boil a kettle
6
Add the medium egg noodles to a separate pot and cover them with boiled water until fully submerged
Bring to the boil over a high heat and cook for 5-6 min or until cooked with a slight bite
Once done, drain and set aside
7
Once cooked, remove the cooked chicken from the oven and slice it finely
8
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Add the drained noodles to deep bowls and pour over the spicy ramen base
Top with the sliced chicken, sliced red chilli (can't handle the heat? Go easy!), a handful of slicedred onion, spring onion, coriander leaves and a lime wedge
