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Chicken and Vegetable Ramen Noodle Bowl
Cooking Time 2.5 hours Minutes
Ingredients
13
Portions
4
Ingredients
13 Total- 1000 ml ready made Country Range chicken stock
- 2 tbsp Country Range Piri Piri Sauce
- 150 g Country Range Medium Egg Noodles
- 2 Country Range Chicken Breasts marinated in
- 2 tbsp Country Range Soy Sauce
- 1/2 tsp Country Range Ground Ginger
- 25 g handful of beansprouts
- 1 grated carrot
- 20 g frozen Country Range Sweetcorn, defrosted
- ¼ red onion, finely sliced
- 1 spring onion chopped
- 8 chopped Country Range Jalapeño chillies
- a few sprigs of coriander and a ¼ lime to garnish each bowl
Method
-
1
Step 1
Marinate chicken breast for 2 hours. Bake in the oven for 15 minutes at 190°C until cooked (75°C in the centre). -
2
Step 2
Cook your egg noodles in plenty of boiling water (follow packet instructions). -
3
Step 3
Once the noodles are cooked and drained, place into your bowls. -
4
Step 4
Add Country Range Piri Piri sauce and hot chicken stock, then stir to separate noodles. -
5
Step 5
Slice cooked chicken and place gently on top of the noodles. -
6
Step 6
Arrange the fresh ingredients on top and garnish with the lime and sprigs of coriander.
Ingredients
13 Total- 1000 ml ready made Country Range chicken stock
- 2 tbsp Country Range Piri Piri Sauce
- 150 g Country Range Medium Egg Noodles
- 2 Country Range Chicken Breasts marinated in
- 2 tbsp Country Range Soy Sauce
- 1/2 tsp Country Range Ground Ginger
- 25 g handful of beansprouts
- 1 grated carrot
- 20 g frozen Country Range Sweetcorn, defrosted
- ¼ red onion, finely sliced
- 1 spring onion chopped
- 8 chopped Country Range Jalapeño chillies
- a few sprigs of coriander and a ¼ lime to garnish each bowl
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