Servings: 4 · Prep Time: 10 mins · Cooking Time: 25 mins
Total Time: 35 mins
Dinner | Fibre
Here is my healthy version of healthy Ramen noodles. My kids love this dish from Wagamama's, so I try to make it look and taste the same. I love the way the chicken is sliced and yet still comes out as one piece. I am not sure exactly how they do it, but I will explain exactly what I do. And of course, as this is a low carb dish, we won't be using regular noodles.
- Chicken Breasts
- Spring Onion
- Bamboo Shoots (120 to 200g)
- Pak Choi
- Chicken Stock (2litres)
- Konjac Noodles (400g)
- Salt & Pepper (to taste)
- MSG (to taste)
- Red Onion (optional)
- Ginger (1 tbsp julienne)
Get 4 chicken breasts and cut them as follows. Put 2 chopsticks on your chopping board and place the breast in-between, then slice the chicken breast at about 5mm slices. The chop sticks will stop it going all the way through and maintain the breast as one piece.
If you have time, before putting the chicken into the broth, I recommend you brown it off in a saucepan with either butter, coconut oil or olive oil. No need to cook all the way through, just brown the surface. You can skip this step if you are in a hurry; but it doesn't actually take that much longer as they then need to spend less time in the broth.
Add the noodles for the last 2 minutes.
Whilst they don't put it into a Wagamama Ramen, i add a red onion and some julienne (thin strips) ginger.