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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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