- Prep Time
- 10 mins
- Total Time
- 20 mins
- Makes
- 8 cups (2 L)
Ingredients
- 1 cup
- bean sprouts
- 250 mL
- 2 tbsp
- sesame oil
- 30 mL
- 2 tbsp
- sodium-reduced soy sauce
- 30 mL
- 4
- green onions, sliced
- 2
- hard-boiled eggs, quartered
- 4
- cooked chicken thighs, skinned, boned and sliced
- 1 cup
- broccoli (or broccolini), cut into 1 in. (2.5 cm) pieces
- 250 mL
- 1
- red, yellow or orange pepper, thinly sliced
- 1
- carrot, thinly sliced into rounds
- 200 g
- ramen or other thin, dried Asian noodles
- 6 cups
- chicken stock
- 1.5 L
Directions
Step 1
Transfer cooked noodles to 4 large bowls. Arrange chicken pieces, eggs and green onions on top. Ladle hot broth and vegetables into bowls. Divide soy sauce and sesame oil overtop and garnish with bean sprouts.
Step 2
Meanwhile, add the carrots, peppers and broccoli to the simmering stock and cook 2 to 3 min. or until vegetables are tender-crisp.
Step 3
Add chicken stock to a large saucepan and bring to a simmer. In another large saucepan, bring water to a boil and cook noodles according to package instructions.
Tip
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Nutrition Facts
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 280
- Fat:
- 8 g
- Carbs:
- 35 g
- Fibre:
- 3 g
- Cholesterol:
- 75 mg
- Protein:
- 17 g
- Sodium:
- 640 mg
