Ramen is traditionally simmered for days, but this easy one-pot version takes just 30 minutes. You'll infuse broth with ginger and star anise, and serve with juicy chicken and noodles. Oishii (delicious)!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.5 g||4.5 g|
|Protein||13.9 g||42.6 g|
|Salt||1.59 g||4.87 g|
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.
Trim, then slice the spring onion[s] finely, separating the white and green parts
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Cut the mangetout into bite-sized pieces
Boil a kettle
Slice the chicken thighs into thin strips
Heat a large pot with 1-2 tsp vegetable oil over a high heat
Add the chopped ginger, star anise and chilli flakes (can't handle the heat? Go easy!) and cook for 1 min or until fragrant and sizzling, stirring constantly
Add the sliced chicken and cook for 4-5 min or until lightly browned
Add the Chinese rice wine and rice vinegar to the pot and cook for 30 secs or until it evaporates, stirring constantly
Add 1L [2L] boiled water, crumble in the Knorr chicken stock cube[s] and whisk thoroughly to combine
Bring to the boil, then once boiling, reduce the heat to medium
Add the wholewheat noodles to the pot and cook for 4-5 min, or until nearly cooked but with a slight bite
Tip: The noodles will carry on cooking, so aim for 'al dente' at this point!
Add the soy sauce and the spring onion whites (you'll use the greens later!)
Add the mangetout and cook for a final 2 min – this is your chicken & ginger ramen
Serve the chicken & ginger ramen in bowls
Garnish with the spring onion greens and don't forget to discard the star anise!