Char­grilled chicken ra­men

Olive - - COOK -

30 MIN­UTES | SERVES 3 | EASY chicken stock 1.25 litres ginger a thumb-sized piece, shred­ded red chilli 1, de­seeded and sliced gar­lic 1 clove, thinly sliced soy sauce 1 tbsp skin­less chicken breasts 2 flavour­less oil 1 tsp egg noo­dles 300g pak choi 1, quar­tered length­ways kale 2 hand­fuls co­rian­der a small bunch, chopped red onion ½, very thinly sliced lime 1, juiced

• Put the chicken stock into a large pan with ¾ of the ginger and red chilli, all of the gar­lic and the soy sauce, and bring to a boil. Cover and sim­mer gently for 15 min­utes.

• Mean­while, put the chicken breasts be­tween two pieces of cling­film and gently tap with a rolling pin un­til an even 1cm thick­ness. Sea­son well and driz­zle with a lit­tle oil. Heat a grid­dle pan over a medium-high heat and cook the chicken for 4-5 min­utes on each side or un­til cooked through and charred. Rest for 5 min­utes on a plate un­der foil, then slice.

• Add the noo­dles and pak choi to the broth, and sim­mer for 2 min­utes, then add the kale and sim­mer for a fur­ther minute.

• Use tongs to di­vide the noo­dles and veg be­tween 3 wide bowls. La­dle over the broth, di­vide the chicken and put on top with the re­main­ing ginger and chilli, and sprin­kle over the co­rian­der, red onion and lime juice.

PER SERV­ING 572 KCALS | FAT 5.3G SATURATES 1.2G | CARBS 76.3G | SUG­ARS 5.4G FI­BRE 9.6G | PRO­TEIN 50G | SALT 3.2G

high pro­tein

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