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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 onion 1 sheet roasted nori, thinly sliced 1 tsp. (5 mL) chili oil (optional)
Chicken Ramen

Chicken Ramen

Rate this recipe
3 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
  • 1/2 cup
    (125 mL)
    frozen corn niblets, thawed
  • 2
    green onion
  • 1
    sheet roasted nori, thinly sliced
  • 1 tsp.
    (5 mL)
    chili oil (optional)
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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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