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Teriyaki Chicken Ramen
Hoofdgerecht

Teriyaki Chicken Ramen

45 minVoor 2Nutri-Score C€€
van @tem1.co1 import0 keer gekookt
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wat u nodig heeft

Ingrediënten

2 personen
  • udon noodlesGranen160 g
  • chicken thighs (skin removed and deboned)Vlees2 stukken
  • water (hot)Overig600 ml
  • chicken stock cubesVoorraadkast2 stukken
  • spring onions (white part finely sliced, green part sliced for garnish)Groente en fruit2 stukken
  • oilVoorraadkast15 ml
  • dark soy sauceVoorraadkast60 ml
  • mirinVoorraadkast15 ml
  • miso soup paste sachetVoorraadkast1 stuk
  • brown sugarVoorraadkast65 g
  • light soy sauceVoorraadkast60 ml
  • rice vinegarVoorraadkast15 ml
  • honeyVoorraadkast21 g
  • garlic cloves (finely minced)Groente en fruit4 stukken
  • egg (soft boiled)Zuivel1 stuk
  • carrot (julienned)Groente en fruit1 stuk
  • seaweed sheetVoorraadkast1 stuk
  • sesame seedsNoten en zaden5 g
  • chili flakesKruiden en specerijen2 g
  • saltKruiden en specerijen2 g
  • black pepperKruiden en specerijen1 g

per portie

Voedingswaarden

663kcal

Koolhydraten
88 g
Eiwitten
31 g
Vetten
21 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Koekenpan
  • Steelpan ×2
  • Mengkom
  • Soeplepel

stap voor stap

Bereiding

  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.
    Stap 1

  2. Prepare the chicken

    • Rinse the chicken thighs, remove the skin and debone them.
    • Set aside.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5

  6. Boil the noodles and egg

    • Cook the udon noodles in boiling water.
    • Boil the egg for exactly 5 minutes, then peel.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 9
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