Crispy Chicken Ramen

Name: Crispy Chicken Ramen
Yield: 1 serving
Ingredients: 100 g uncooked chicken breast; 5 g flour (seasoned with salt/pepper); 20 g egg white; 15 g panko breadcrumbs; 1 tsp paprika; 1 tsp garlic powder; 1 carrot (julienned); 1 spring onion (chopped); oil (spray); 2 cloves garlic (minced); 1 tsp tumeric; 1 tsp chilli flakes; 250 ml chicken broth (I used @itsuofficial); 1 tbsp light soy sauce; 15 ml single cream; 218 g instant ramen noodles; sugar snap peas; sesame seeds & coriander (for garnish (optional))

The most comforting meal you can make this Autumn It’s perfect if you’re looking for something high in protein and quick to whip up!

Yield1 serving

Ingredients

Directions

1
Beat the chicken down until flat. Mix the panko breadcrumbs with paprika and garlic powder. Coat the chicken in the flour, egg white and panko breadcrumbs. Spray with oil and air fry at 180 °C for 20-25 minutes. Slice once cooked.
2
Shred the carrot and chop the spring onion.
3
Spray a pot with oil. Add the garlic, tumeric and chilli flakes. Fry for 2 minutes and add a dash of water. Then, pour in the chicken broth along with the soy sauce. Let this simmer for 5-10 minutes. Add in cream after this and mix.
4
In the meantime, boil and cook the instant noodles. Drain once done.
5
Boil and cook the sugar snap peas.
6
Add noodles to a bowl and pour over the chicken broth. Then top with the sliced chicken breast, carrot, sugar snap peas, spring onion, more chilli flakes (optional), sesame seeds and coriander.

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