Cheats Chicken Ramen Food
CHEAT'S CHICKEN RAMEN
This speedy version of the classic Japanese noodle soup makes a delicious everyday dinner or warming lunch - and it's low in fat and calories too
Provided by Chelsie Collins
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Set a large saucepan over a medium heat and pour in the stock. Finely chop the coriander stalks and add to the stock with most of the chilli. Bring to the boil and add 200ml water. Once boiled, reduce the heat and simmer for 5-10 mins to infuse the coriander and chilli.
- Add the soy sauce and a grinding of black pepper, then the mushrooms, pak choi, chicken and noodles. Simmer for 2 mins until the noodles soften, before adding the bamboo shoots.
- Serve in deep bowls topped with coriander leaves and the remaining chilli slices.
Nutrition Facts : Calories 255 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 2.4 milligram of sodium
RAMEN CHICKEN FINGERS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Make the dipping sauce: Whisk the pineapple preserves and teriyaki sauce in a bowl.
- Make the chicken fingers: Combine the egg white and the flavor packet from one ramen package in a large bowl (discard the remaining flavor packet). Add the chicken and toss to coat.
- Pulse the ramen noodles in a food processor to make fine crumbs. Transfer the crumbs to a baking sheet and stir in the sesame seeds.
- Heat 1/2 inch of vegetable oil in a large skillet or heavy-bottomed pot until hot but not smoking. Remove the chicken from the egg white mixture, shaking off any excess, and coat with the ramen crumbs, pressing firmly to adhere. Fry the chicken in batches, adjusting the heat if necessary, until golden brown and cooked through, about 2 minutes per side. Transfer to a rack set over a baking sheet to drain. Serve with the dipping sauce.
INSTANT CHICKEN RAMEN RECIPE BY TASTY
Here's what you need: chicken bouillon powder, salt, garlic powder, shredded carrots, corn, shredded rotisserie chicken, yakisoba noodle, scallion, hot water
Provided by Katie Aubin
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Make the seasoning: Combine the chicken bouillon, salt, and garlic powder in a 16-ounce (480 ml) mason jar. Stir with a fork until combined.
- Add the carrots, corn, chicken, Yakisoba noodles, and scallions.
- Store in the refrigerator for up to 2 days.
- When ready to eat, shake well to combine, then add hot water. Let sit for 2 minutes, then enjoy!
- Enjoy!
Nutrition Facts : Calories 429 calories, Carbohydrate 71 grams, Fat 5 grams, Fiber 5 grams, Protein 23 grams, Sugar 10 grams
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