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Ramen – chicken, beef, pork, or vegetables (0-2 syns)

This is dish is simple yet beautifully zingy. It's a japanese dish and its easy to make. If you decide to tenderise your meat then add 2 syns, otherwise it is 0. Oh, and you can even use a combination of meats.
Course Dinner, Light Meal, Lunch, Soup
Cuisine Oriental
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Calories 226 kcal

Ingredients

  • 4 Chicken thighs Beef, Pork, Lamb or Seafood 300g. Slice the meat thinly (1cm)
  • 1 chicken stock gel
  • 1 vegetable stock gel
  • 0.5 lime for its juice, lemons an okay subsitute
  • 75 ml Light Soy Sauce
  • 2 inch ginger - finely chopped. For this one don't use frozen ginger or pureed because the ginger 'bits' are gorgeous when you crunch into them.
  • 3 garlic cloves (or 1 frozen cube)
  • 0.5 tsp chilli flakes
  • 1 tsp chinese five spice
  • half handful coriander
  • 0.5 lemon grass stick sliced finely
  • 0.5 red onion (medium size)
  • handful Mange tout ends cut off, chopped coursely
  • Mushroom cubed 3 handfuls
  • 1 spring onion (finely sliced)
  • 1 carrot (sliced thinly)
  • 1 Pak choi
  • 1 yellow pepper diced (optional)
  • 1 Udon noodles or Egg Noodles or Rice Vermicelli optional
  • 2 soft boiled eggs (half egg each)

Method

  1. First of all, if you are using meat of any form, you may want to consider tenderising it first. You do this by sprinkling 1 tablespoon of cornflour all over the meat and sprinkle about 2 tbsp light soy sauce. With your hands mix it all in. Then set aside for 20 mins. After 20 min, fry off lightly until nicely browned on sides. Then set aside.
  2. Now attend to the noodles. Cook according to the packaging. The best way for most noodles is to put them in a large pan. Then POUR IN boiling hot water from a kettle until they are covered. Leave them in there for around 5-10 mins (4 mins for vermicelli, 10 for ramen/udon). Then drain using a colander and rinse under cold water - this is important to stop the noodles from continuing to cook and therefore 'sticking' to each other and creating a gooey mess. Once drained set aside.
  3. Now the stir fry bit. Get a wok or pan. High heat. Add the chicken back in. Add 1L of boilied water. Then add the chicken stock and vegetable stock gels. Stir to dissolve.
  4. Add the soy sauce, ginger, garlic, 5 spice and chilli flakes. Also add carrots and the lemon grass and bring to boil. Simmer for 5-10 mins. Keep carrots crunchy.
  5. Turn off the heat. Now add red onions, spring onions, yellow pepper and mange tout (you want veg to be crunchy). Also add the coriander at this stage. Stir gently.
  6. Squeeze in the lime juice. Taste and add upto 500ml extra water to dilute down if it is too strong for you.
  7. Plate up the noodles (no need to warm - the ramen will warm them). Add the ramen soup to the noodle bowl.
  8. Garnish with spring onion and half a soft boiled egg.

Recipe Notes

Please note: Frozen cubes of garlic can be found in international supermarkets and in some major English supermarket stores. One rectangular cube measures 3.5cm x 3.5cm x 1.5cm.

Nutrition Facts
Ramen – chicken, beef, pork, or vegetables (0-2 syns)
Amount Per Serving
Calories 226 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 201mg67%
Sodium 1590mg69%
Potassium 555mg16%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 3g3%
Protein 28g56%
Vitamin A 3033IU61%
Vitamin C 62mg75%
Calcium 61mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.