Name: Chicken Ramen with vegetables and homemade noodles
Prep time: 30 min
Total time: 30 min
Yield: serves 2 people
Ingredients: 1 tbsp vegetable oil; 200 g chicken breasts (boneless, skinless); 1000 ml chicken stock; 1 carrot, thinly sliced; 1 handful of brussels sprouts; 3 large kale leaves; 1 tbsp dried shitake mushrooms; 2 eggs; 140 g Egg noodles; 1 tsp soy sauce; 1 tbsp pork lard; 1 handful of scallions, sliced

Chicken Ramen with vegetables and homemade noodles

Winter? check. Snow? check. New episode of New Girl? check. Super cozy, soft blanket? Check. The most delicious ramen ever? Check, since today. If you asked me a year ago which dish we crave most in cold January we would probably say something like PIE. However, this year the answer isn't the same. We started 2017 super healthy, cooking comforting and seasonal dishes. We try our best to eat as much vegetables as possible, since our days are pretty occupied with work, work, work. The result was lack of sleep and lack of nutritious foods, so we needed to do something about it fast, before we get sick. We promised ourselves to take better care of ourselves so expect more delicious soups and stews this winter. This lovely chicken ramen is made under 30 minutes. It's extremely comforting, seasonal, and super delicious and healthy as well.

Ingredients

Chicken Ramen

1 tbsp vegetable oil

200 g chicken breasts (boneless, skinless)

1000 ml chicken stock

1 carrot, thinly sliced

1 handful of brussels sprouts

3 large kale leaves

1 tbsp dried shitake mushrooms

2 eggs

140 g Egg noodles

1 tsp soy sauce

1 tbsp pork lard

1 handful of scallions, sliced

Tools and equipment

large pot

saucepan

cutting board

kitchen knife

two bowls

METHOD

Ramen

Place a large pot over high heat, add the oil. Season the chicken with salt and pepper. Add the chicken and cook until golden brown, for about 10 minutes, flip the chicken around and cook for another 10 minutes, until golden. Add the stock, sliced carrot, brussels sprouts and thinly sliced kale leaves. Also add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
Cook the eggs

Fill a pot with water, add the eggs, still cold from the fridge into the water, and let simmer for 6 - 7 minutes. Remove from the heat. When cooked, move the eggs under cold running water to stop the cooking process.
Cook the noodles

Cook the noodles. If you are using our recipe for homemade egg noodles, cook them for 1 minute in the ramen otherwise follow the instructions on the package. Add the soy sauce to the ramen. In a small saucepan heat the pork lard.
Assemble and serve

Shred the chicken into thin pieces. Divide the ramen, noodles and vegetables into two bowls. Add the shredded chicken breasts and a bit of hot pork lard. Chop the scallions. Top the ramen with chopped scallions and an egg (sliced in half, lengthwise). Serve immediately