Charredchicken
ramenbowls
SERVES 4. HANDS-ON TIME 30 MIN
Bynomeansa traditional
ramenbutcloseenough!Achicken
noodle soup to soothe the soul.
FOOD
TEAM’S
TIPIfyoucan’tfindramen
noodles,useanyother
type of noodle instead.- 4 free-rangeskinless, boneless
chickenthighs - 50mllowsodiumsoysauce
- 50mlmirin(Japaneserice wine,
fromsupermarkets) - 1 tbsptoastedsesameoil
- 150gtenderstembroccoli, sliced
intobite-sizepieces - 300gpackramennoodles(see tip)
- 100gfreshbeansprouts
- 6 springonions,finelysliced
- 4 mediumfree-rangeeggs,
softboiledandhalved - Handful fresh coriander leaves
- Handful fresh mint leaves
FORTHERAMENBROTH- 1 redchilli,thinlysliced
- 1 garlicclove,thinlysliced
- 1 thumb-sizepiece fresh ginger,
thinlysliced - 1.5litresbestqualitychickenstock
- 2 largecarrots,julienned (cut into
matchsticks) - 100gshiitake mushrooms, halved
iflarge - 1 tsp sesame oil
1 Putthechicken,soysauce,mirin
andsesameoilina bowl and set
asidetomarinate.
2 Forthebroth,putthechilli,garlic,
gingerandstockina largesaucepan.
Simmerovera mediumheatandcook
for 15 minutes,thenstrainand
returntheliquidtothepan(discard
thesolids).Addthecarrotsand
mushroomsandcookforanother
5 minutesuntilsoftened.Seasonto
taste with salt and sesame oil.3 Beforetheendofthecookingtime,
blanchthebroccoliinthebrothfor
2-3minutesuntiltender,thenremove
witha slottedspoonandsetaside.
Whilethebrothsimmers,cookthe
noodlesaccordingtothepack
instructions,thendrainandsetaside.
4 Tocookthechicken,heata griddle
panorfryingpanovera highheat.
Removethechickenfromthe
marinadeandcookfor4 minuteson
eachsideoruntilcookedalltheway
throughandthechickenhasdeep
charmarks.Remove from the heat
andslice.
5 Arrangethenoodlesinbowls
withthebroccoli,chickenslices,
beansprouts,springonionsandsoft
boiledeggs.Ladleoverthehotbroth
withthecarrotsandmushrooms,
thenservestraightawaygarnished
withfreshcorianderandmint.
PERSERVING462kcals,8.2gfat
(2.3gsaturated),23.5gprotein,
69.7gcarbs(9.8g sugars), 3.4g salt,- 5 g f ib r e