What are the main ingredients in Noodle-less Chicken Ramen?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Noodle-less Chicken Ramen?

Calories: 443, Carbs: 28 grams, Fat: grams, Protein: 48.4 grams, Sugar: 10.4 grams, Salt: 1648 grams

How do I prepare Noodle-less Chicken Ramen?

GET THE STOCK ROLLIN’: Place a pot over medium heat with the stock, 1L of boiling water, and the sesame soy. Simmer until slightly reduced, 5-6 minutes (stirring occasionally). Add the spring onion whites and ½ the fried mushrooms. Mix and simmer for 6-7 minutes. In the final 2-3 minutes, add the edamame beans and carrot matchsticks. THE BOSS OF BROTHS!: Bowl up a generous helping of the mushroom broth and top with the chicken slices and the remaining mushrooms. Sprinkle over the picked coriander, the remaining chilli (to taste), the spring onion greens, and the sesame seeds. Wow, Chef! CHICKY CHICK: Boil the kettle. Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. MMMMUSHIES: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. In the final minute, add ½ the sliced chilli (to taste). Remove from the pan and set aside.

What should be prepared from my kitchen to make Noodle-less Chicken Ramen?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Noodle-less Chicken Ramen

Slices of juicy chicken sit atop a delicious, easy mushroom broth packed with crunchy edamame beans & carrots. Finished off with punchy chilli, coriander, and a sprinkling of black sesame seeds. A noodle-less broth doesn’t have to be boring, and this dish proves it!

Noodle-less Chicken Ramen

with spring onion & fresh chilli

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Black Sesame Seeds
Button Mushrooms
Carrot
Chicken
Edamame Beans
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Chilli
Fresh Chillies
Fresh Coriander
NOMU Vegetable Stock
Sesame Soy
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

MMMMUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. In the final minute, add ½ the sliced chilli (to taste). Remove from the pan and set aside.
CHICKY CHICK
Boil the kettle. Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
GET THE STOCK ROLLIN’
Place a pot over medium heat with the stock, 500ml of boiling water, and the sesame soy. Simmer until slightly reduced, 5-6 minutes (stirring occasionally). Add the spring onion whites and ½ the fried mushrooms. Mix and simmer for 6-7 minutes. In the final 2-3 minutes, add the edamame beans and carrot matchsticks.
THE BOSS OF BROTHS!
Bowl up a generous helping of the mushroom broth and top with the chicken slices and remaining mushrooms. Sprinkle over the picked coriander, the remaining chilli (to taste), the spring onion greens, and the sesame seeds. Wow, Chef!

Button Mushrooms - 125g
Fresh Chilli - 1
Free-range Chicken Breast - 1
NOMU Vegetable Stock - 10ml
Sesame Soy - 22,5ml
Spring Onion - 1
Edamame Beans - 50g
Carrot - 120g
Fresh Coriander - 4g
Black Sesame Seeds - 5ml

Download the Recipe

Serves 2

MMMMUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. In the final minute, add ½ the sliced chilli (to taste). Remove from the pan and set aside.
CHICKY CHICK
Boil the kettle. Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
GET THE STOCK ROLLIN’
Place a pot over medium heat with the stock, 1L of boiling water, and the sesame soy. Simmer until slightly reduced, 5-6 minutes (stirring occasionally). Add the spring onion whites and ½ the fried mushrooms. Mix and simmer for 6-7 minutes. In the final 2-3 minutes, add the edamame beans and carrot matchsticks.
THE BOSS OF BROTHS!
Bowl up a generous helping of the mushroom broth and top with the chicken slices and the remaining mushrooms. Sprinkle over the picked coriander, the remaining chilli (to taste), the spring onion greens, and the sesame seeds. Wow, Chef!

Button Mushrooms - 250g
Fresh Chillies - 2
Free-range Chicken Breasts - 2
NOMU Vegetable Stock - 20ml
Sesame Soy - 45ml
Spring Onion - 1
Edamame Beans - 100g
Carrot - 240g
Fresh Coriander - 8g
Black Sesame Seeds - 10ml

Download the Recipe

Serves 3

MMMMUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season. In the final minute, add ½ the sliced chilli (to taste). Remove from the pan and set aside.
CHICKY CHICK
Boil the kettle. Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
GET THE STOCK ROLLIN’
Place a pot over medium heat with the stock, 1,5L of boiling water, and the sesame soy. Simmer until slightly reduced, 6-8 minutes (stirring occasionally). Add the spring onion whites, and ½ the fried mushrooms. Mix and simmer for 7-8 minutes. In the final 2-3 minutes, add the edamame beans and carrot matchsticks.
THE BOSS OF BROTHS!
Bowl up a generous helping of the mushroom broth and top with the chicken slices and the remaining mushrooms. Sprinkle over the picked coriander, the remaining chilli (to taste), the spring onion greens, and the sesame seeds. Wow, Chef!

Button Mushrooms - 375g
Fresh Chillies - 3
Free-range Chicken Breasts - 3
NOMU Vegetable Stock - 30ml
Sesame Soy - 67,5ml
Spring Onions - 2
Edamame Beans - 150g
Carrot - 360g
Fresh Coriander - 12g
Black Sesame Seeds - 15ml

Download the Recipe

Serves 4

MMMMUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season. In the final minute, add ½ the sliced chilli (to taste). Remove from the pan and set aside.
CHICKY CHICK
Boil the kettle. Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
GET THE STOCK ROLLIN’
Place a pot over medium heat with the stock, 2L of boiling water, and the sesame soy. Simmer until slightly reduced, 6-8 minutes (stirring occasionally). Add the spring onion whites, and ½ the fried mushrooms. Mix and simmer for 7-8 minutes. In the final 2-3 minutes, add the edamame beans and carrot matchsticks.
THE BOSS OF BROTHS!
Bowl up a generous helping of the mushroom broth and top with the chicken slices and the remaining mushrooms. Sprinkle over the picked coriander, the remaining chilli (to taste), the spring onion greens, and the sesame seeds. Wow, Chef!