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  • A tasty treat for the whole family!

    Recipe for chili chicken ramen as featured on Ireland AM

    Chilli Chicken Ramen

  • X 2 chicken breasts

    X 2 teaspoon soy sauce

    Seasoning of white pepper

    Dash Irish rapeseed oil

    X 1 cube Knorr Chicken Stock pot

  • 1/4 clove garlic crushed

    Dash of fish sauce

    X 100g fine egg noodles

    X 1 fresh red chilli, finely sliced on the diagonal

    X 2 Spring onion, finely sliced on the diagonal

  • X 1 fresh lime, cut in quarters

    X 50g sugar snaps, sliced on the diagonal

    X 50g bean sprouts

    Couple sprigs fresh coriander

  • Method

    Marinade the chicken breast in the rapeseed oil, soy sauce and seasoning for 20 minutes. Pan-fry for 4-5 minutes on each side to cook through. Allow to rest for a few minutes before slicing the chicken at an angle. Dissolve the chicken stock pot in 750ml boiling water, add the crushed garlic, a few slices of the fresh chilli and a dash of fish sauce to infuse in the liquid for extra flavour. Cook the noodles in boiling water for 3-4 minutes and refresh in cold water At this stage you are ready to assemble your ramen place the sugar snaps, chilli, spring onion and coriander in your bowl, top with the cooked noodles and then place the sliced chicken on top. Slowly pour the hot chicken broth over the ingredients, squeeze the fresh lime in and garnish with spring onion, chilli & coriander

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