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Chicken Ramen https://www.metro.ca/userfiles/image/recipes/ramen-au-poulet-10542.jpg PT10M PT20M PT30M
Bring a pot of water to a simmer (small bubbles, not a rapid boil).Add eggs, and cook for six minutes.Adjust heat to keep a consistent temperature going.Remove eggs from water and run under cold water until cool.Peel and slice in half. Set aside.Pour broth into a large saucepan over medium high heat.Add chicken and ginger and bring to a boil.Reduce heat to maintain a simmer and cook until chicken is just cooked through, about 12 to 15 minutes.Remove chicken and transfer to a board to slice.Add noodles and snow pea leaves to broth.Cook until noodles are al dente and snow pea leaves are tender, about 2 minutes.Divide noodles among 4 bowls.Ladle in broth and top with sliced chicken, snow pea leaves, corn and egg halves.Sprinkle with green onions, nori and a drizzle of chili oil.
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2 egg 2x900 mL Campbell's 30% less sodium ready to use chicken broth 2 chicken breast 1 Tbsp. (15 mL) fresh gingerroot, minced 6 oz (170 g) Ramen noodles 2 cups (500 mL) snow peas leaves or baby spinach 1/2 cup (125 mL) frozen corn niblets, thawed 2 green onions 1 sheet roasted nori, thinly sliced 1 tsp. (5 mL) chili oil (optional)
Chicken Ramen

Chicken Ramen

Rate this recipe
2 Votes
4
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    egg
  • 2x900 mL
    Campbell's 30% less sodium ready to use chicken broth
  • 2
    chicken breast
  • 1 Tbsp.
    (15 mL)
    fresh gingerroot, minced
  • 6 oz
    (170 g)
    Ramen noodles
  • 2 cups
    (500 mL)
    snow peas leaves or baby spinach
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  • 1/2 cup
    (125 mL)
    frozen corn niblets, thawed
  • 2
    green onions
  • 1
    sheet roasted nori, thinly sliced
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  • 1 tsp.
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    chili oil (optional)
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Imprimer ma sélection

Preparation

Bring a pot of water to a simmer (small bubbles, not a rapid boil).

Add eggs, and cook for six minutes.

Adjust heat to keep a consistent temperature going.

Remove eggs from water and run under cold water until cool.

Peel and slice in half. Set aside.

Pour broth into a large saucepan over medium high heat.

Add chicken and ginger and bring to a boil.

Reduce heat to maintain a simmer and cook until chicken is just cooked through, about 12 to 15 minutes.

Remove chicken and transfer to a board to slice.

Add noodles and snow pea leaves to broth.

Cook until noodles are al dente and snow pea leaves are tender, about 2 minutes.

Divide noodles among 4 bowls.

Ladle in broth and top with sliced chicken, snow pea leaves, corn and egg halves.

Sprinkle with green onions, nori and a drizzle of chili oil.

Source : Campbell

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