Few things are more comforting than a steaming bowl of noodles and broth, and these have a hot and sour Korean twist, with kimchi adding depth to the broth.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
438
Ingredients
FOR THE CHICKEN
Vegetable oil, to grease
2Tbsp.
gochujang paste
1Tbsp.
maple syrup
1Tbsp.
soy sauce
4
large skinless, boneless chicken thigh fillets
FOR THE RAMEN
250g
dried ramen noodles
2tsp.
vegetable oil
200g
shiitake or oyster mushrooms, woody stalks trimmed, thickly sliced
150g
kimchi (drained weight), plus 1tbsp juice from the jar/packet, we used Kim Kong, see GH TIP
900ml
hot chicken stock
2Tbsp.
soy sauce
3
spring onions, finely sliced
Directions
Step 1Preheat grill to medium and lightly grease a small baking tray. For the chicken, in a medium bowl, whisk the gochujang, maple syrup and soy sauce until combined. Add the chicken and turn to coat. Arrange on the baking tray and grill for 10-12min, turning halfway, or until cooked through.
Step 2Meanwhile, for the ramen, cook the noodles in boiling salted water according to pack instructions. Drain, rinse under cold water (to stop the cooking) and divide between 4 bowls.
Step 3Heat the oil in the empty ramen pan over high heat and stir-fry the mushrooms for 3-4min, until starting to soften and turn golden. Add the kimchi and stir-fry for 1min, then pour in the hot stock, bring to a simmer and bubble gently for 5min. Stir in the kimchi juice and soy sauce. Check seasoning.
Step 4Transfer the cooked chicken to a board, slice and divide between the noodle bowls. Ladle over the hot broth and vegetables, and sprinkle over the spring onions. Serve.
Per serving:
Calories: 438
Protein: 36g
Fat: 6g
Saturates: 2g
Carbs: 58g
Sugars: 8g
Fibre: 3g
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