10 Minute Ramen Noodles

This is my 10 Minute Ramen noodles and its one of my favourite weeknight meals of late. So simple and quick to make and  it really satisfies me when I’m craving a big comforting bowl of noodles. 

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Cook: 30 Mins

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Bring two small saucepans of water to boil, this will be for the soft-boiled egg and noodles.
Heat tsp of oil in a small saucepan and add garlic, sauté for 1 min, then add ginger and white ends of spring onion along with ramen sauce. Set this pan aside on a low simmer, this is your ramen “broth”.
Season chicken thighs, heat a cast iron griddle until very hot and add chicken thighs to griddle. Cook for 3-4 mins each side until showing colour and cooked through, then remove from pan and leave to rest for 1 min before slicing. If chicken thighs are taking too long to cook through, then chuck them in the oven for 5-10 mins.
Add egg to one of your saucepans of boiling water and cook for 2-3 mins, for a soft boiled. Dip in an ice bath to cool and stop the cooking process, then crack egg open with a spoon and carefully peel shell. Slice egg open to reveal a runny yolk.
Add noodles to boiling water and simmer for 1-2 mins before you ready to serve, cook noodles until chewy and soft.
Now you’re ready to serve you ramen. Add the sauce/ broth to a large bowl, then place your noodles, flooded by chicken thighs, soft boiled egg and garnishes.

Nutritional Info

Per serving:

Cals – 435

Carbs – 38g

Protein – 28g

Fat – 18g

Ingredients

Serves 2

For the sauce:

  • 3 tbsp of soy sauce.
  • Tsp of miso paste.
  • 1/2 tbsp sesame oil.
  • Tsp of maple syrup.
  • 250ml of room temp water.
  • A squeeze of lemon.

For the rest:

  • 1 clove of garlic - finely chopped.
  • 3 Spring onions - divided into green and white ends.
  • Ginger slices.
  • 2 chicken thighs
  • 1 nest of noodles, per serving.
  • 1 egg, per serving.
  • Spring onions, to garnish.
  • Sugar snap peas - thinly sliced, to garnish.

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