Soup🌍 Public★ 4.0 (2)
Easy Chicken Ramen with Instant Noodles
shared by Maya
Storage: Refrigerate the broth and noodles separately for up to three days. Reheat the broth until steaming, then add the noodles.
- Total time
- 30 min
- Servings
- 4
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Save recipeIngredients
- 2 tbspolive oil
- 450 gboneless, skinless chicken breast, thinly sliced
- 3garlic cloves, minced
- 1 tbspgrated fresh ginger
- 200 gmushrooms, sliced
- 1.2 lchicken broth
- 3 tbspsoy sauce
- 1 tsphoney
- 3 packagesegg-free instant ramen noodles, seasoning discarded
- 2spring onions, sliced
- 1 smallcarrot, cut into thin strips
- Black pepper, to taste
Instructions
- 1Heat one tablespoon of olive oil in a large pot over medium-high heat.
- 2Season the chicken with pepper and cook for 4–5 minutes, until lightly browned and cooked through. Transfer it to a plate.
- 3Add the remaining oil and mushrooms. Cook for 3 minutes.
- 4Add the garlic and ginger and cook for 30 seconds.
- 5Pour in the broth, soy sauce and honey. Bring to a gentle boil.
- 6Add the noodles and carrots and cook according to the noodle package directions.
- 7Return the chicken to the pot and heat for another minute.
- 8Divide between bowls and garnish with spring onions.
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