Skip to content
Menu
Teriyaki Chicken Ramen
Plato principal

Teriyaki Chicken Ramen

45 minPara 2Nutri-Score C€€
de @tem1.co1 importación0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • udon noodlesCereales160 g
  • chicken thighs (skin removed and deboned)Carne2 piezas
  • water (hot)Otro600 ml
  • chicken stock cubesDespensa2 piezas
  • spring onions (white part finely sliced, green part sliced for garnish)Frutas y verduras2 piezas
  • oilDespensa15 ml
  • dark soy sauceDespensa60 ml
  • mirinDespensa15 ml
  • miso soup paste sachetDespensa1 pieza
  • brown sugarDespensa65 g
  • light soy sauceDespensa60 ml
  • rice vinegarDespensa15 ml
  • honeyDespensa21 g
  • garlic cloves (finely minced)Frutas y verduras4 piezas
  • egg (soft boiled)Lácteos1 pieza
  • carrot (julienned)Frutas y verduras1 pieza
  • seaweed sheetDespensa1 pieza
  • sesame seedsFrutos secos y semillas5 g
  • chili flakesEspecias2 g
  • saltEspecias2 g
  • black pepperEspecias1 g

por ración

Nutrición

663kcal

Carbohidratos
88 g
Proteínas
31 g
Grasas
21 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo ×2
  • Bol
  • Cucharón

paso a paso

Preparación

  1. Prepare the vegetables

    • Finely slice the white part of the spring onions and set the green parts aside for garnish.
    • Julienne the carrot.
    • Finely mince the garlic cloves.
    Paso 1

  2. Prepare the chicken

    • Rinse the chicken thighs, remove the skin and debone them.
    • Set aside.
    Paso 2

  3. Make the broth base

    • Dissolve the chicken stock cubes in the hot water.
    • Heat the oil in a pan and fry the spring onion whites until fragrant.
    • Pour in the stock and let it simmer.
    Paso 3

  4. Flavour the broth

    • Add the dark soy sauce and a splash of mirin, stir and simmer.
    • Stir in the miso soup paste and let it dissolve on a low simmer.
    Paso 4

  5. Cook the chicken

    • Season the chicken thighs with salt and pepper.
    • Sear in a hot pan without moving them.
    • Flip and cook through, then set aside.
    Paso 5

  6. Boil the noodles and egg

    • Cook the udon noodles in boiling water.
    • Boil the egg for exactly 5 minutes, then peel.
    Paso 6

  7. Make the teriyaki sauce

    • Combine the brown sugar, light soy sauce, rice vinegar and minced garlic in a bowl.
    • Stir well until the sugar dissolves.
    Paso 7

  8. Glaze the chicken

    • Pour the sauce into a pan and add the honey.
    • Let it thicken, then return the chicken thighs and baste them in the glaze.
    • Let the chicken rest.
    Paso 8

  9. Assemble the bowl

    • Ladle the hot broth into a bowl and add the udon noodles.
    • Top with sliced teriyaki chicken, the soft-boiled egg, julienned carrot and a seaweed sheet.
    • Garnish with the spring onion greens, chili flakes and sesame seeds.
    Paso 9
Obtener Mezze