- Prep Time
- 10 mins
- Total Time
- 20 mins
- Makes
- 8 cups (2 L)
Ingredients
- 1 cup
- bean sprouts
- 250 mL
- 2 tbsp
- sesame oil
- 30 mL
- 2 tbsp
- sodium-reduced soy sauce
- 30 mL
- 4
- green onions, sliced
- 2
- hard-boiled eggs, quartered
- 4
- cooked chicken thighs, skinned, boned and sliced
- 1 cup
- broccoli (or broccolini), cut into 1 in. (2.5 cm) pieces
- 250 mL
- 1
- red, yellow or orange pepper, thinly sliced
- 1
- carrot, thinly sliced into rounds
- 200 g
- ramen or other thin, dried Asian noodles
- 6 cups
- chicken stock
- 1.5 L
Method
- Step 1
- Transfer cooked noodles to 4 large bowls. Arrange chicken pieces, eggs and green onions on top. Ladle hot broth and vegetables into bowls. Divide soy sauce and sesame oil overtop and garnish with bean sprouts.
- Step 2
- Meanwhile, add the carrots, peppers and broccoli to the simmering stock and cook 2 to 3 min. or until vegetables are tender-crisp.
- Step 3
- Add chicken stock to a large saucepan and bring to a simmer. In another large saucepan, bring water to a boil and cook noodles according to package instructions.
Tips
The secret to preventing noodles from making the stock starchy is to cook them separately.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 280
- Fat:
- 8 g
- Carbs:
- 35 g
- Fibre:
- 3 g
- Cholesterol:
- 75 mg
- Protein:
- 17 g
- Sodium:
- 640 mg
