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Teriyaki Chicken Ramen
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Teriyaki Chicken Ramen

45 minServes 2Nutri-Score C€€
from @tem1.co1 import0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • udon noodlesGrains160 g
  • chicken thighs (skin removed and deboned)Meat2 pieces
  • water (hot)Other600 ml
  • chicken stock cubesPantry2 pieces
  • spring onions (white part finely sliced, green part sliced for garnish)Produce2 pieces
  • oilPantry15 ml
  • dark soy saucePantry60 ml
  • mirinPantry15 ml
  • miso soup paste sachetPantry1 piece
  • brown sugarPantry65 g
  • light soy saucePantry60 ml
  • rice vinegarPantry15 ml
  • honeyPantry21 g
  • garlic cloves (finely minced)Produce4 pieces
  • egg (soft boiled)Dairy1 piece
  • carrot (julienned)Produce1 piece
  • seaweed sheetPantry1 piece
  • sesame seedsNuts & seeds5 g
  • chili flakesSpices2 g
  • saltSpices2 g
  • black pepperSpices1 g

per serving

Nutrition

663kcal

Carbs
88 g
Proteins
31 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan ×2
  • Mixing bowl
  • Ladle

step by step

Method

  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.
    Step 1

  2. Prepare the chicken

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

  6. Boil the noodles and egg

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