- 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.
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