Chicken Creamy Firecracker Ramen

Creamy Firecracker Chicken Ramen

Ramen has been one of my favourite things to eat for a while now and I've finally found out how to make an easy, homemade and healthy ramen that is delicious. Creamy Firecracker Chicken Ramen!

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Cook: 20

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Heat the low calorie cooking spray in a large, non-stick pan, add the chicken mince and onion granules, cook for 3-4 minutes over a high heat, stirring regularly, until no longer pink. Add the sweet chilli sauce, sriracha, soy sauce and rice wine vinegar and continue to cook until the mince is dark in colour and has soaked up all the sauce. You can keep cooking this and try get it caramelised with crunchy bits, but careful to not burn it!
For the broth, heat the sesame oil over a medium heat, sauté the garlic and ginger for 2-3 minutes, then add the chicken stock and bring to a simmer. Add the peanut butter, oat milk and chilli oil, stir to combine, add soy sauce to taste and leave to simmer.
Steam or blanch your vegetables and cook the noodles according to packet instructions.
When everything is ready to serve, place the noodles in a bowl, pour in the broth, add the beansprouts, greens, firecracker chicken mince and sweetcorn. Garnish with spring onions.

Nutritional Info

Per serving:

Cals – 470

Carbs – 46g

Protein – 39g

Fat – 14.3g

Ingredients

Serves 4

Firecracker Chicken:

  • Low calorie cooking spray.
  • 400g of chicken mince.
  • Tbsp of onion granules.
  • Tbsp of garlic - finely chopped.
  • Tbsp of ginger - finely chopped.
  • 2 tbsp of sweet chilli sauce.
  • 1-3 tbsp of sriracha, depending on spice preference.
  • 2 tbsp of dark soy sauce.
  • 2 tbsp of rice wine vinegar.

Creamy broth:

  • 1/2 tbsp of sesame seed oil.
  • Tbsp of garlic - finely chopped.
  • Tbsp of ginger - finely chopped.
  • 500ml of chicken stock.
  • Tbsp of peanut butter.
  • 100-150ml of oat milk.
  • Tbsp of chilli oil.
  • Soy sauce, to taste.

To serve:

  • 4 servings of noodles.
  • Steamed cavolo nero or any green.
  • 1 handful of beansprouts, per serving.
  • 150g of sweetcorn.
  • Spring onions, to garnish.

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