Becca Jane St Clair

A few days ago, a member of my slimming world group posted a picture of a delicious looking Japanese Ramen style soup her husband had made. Based on her photo, and a recipe I found on BBC Good Food, I came up with this. It reminds me of the kinds of meals you can get at Wagamama.

Japanese Ramen, Serves 2. SYNS: 0

You Will Need:
2 blocks of Ramen noodles (medium chinese noodles)
2L water
2 chicken stock cubes
6 sprigs purple broccoli
1 carrot, diced
200g baby corn, sliced into rounds
1 spring onion stalk, sliced
2 boneless chicken breasts
2TBS Chinese 5 spice
1TBS soy sauce
2 handfuls spinach
2 eggs, hardboiled and sliced in half

1. Slice chicken breasts into strips and coat with the Chinese five spice. Spray a pan with fry light, and fry strips until golden, or use a griddle pan. Set aside.
2. Add the water, stock cubes, soy sauce, purple broccoli, baby corn, spring onion, and carrot to a pot and bring to a boil. Allow vegetables to cook through.
3. Add Ramen and cook according to package.
4. Place one handful of uncooked spinach in the bottom of each bowl and slowly ladle the broth and vegetables on top. Use tongs to extract 3 broccoli sprigs per bowl. Evenly divide the noodles and chicken between the bowls and garnish with egg.

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DISCLAIMER: I do not work for Slimming World, I am not affiliated with Slimming World beyond being a paying customer/member, I get no personal benefit from writing this post other than the joy of sharing.

Please note: Syn values are based on my exact ingredients using the online calculator. Your Syn value may vary based on your ingredients and the size of your baking containers and portions, so use this number as a guide only. Syn values also frequently change, but these values are correct at the time of publication.

The contents of this post, including images are © Rebecca J Lockley and Tim Lockley unless otherwise stated and should not be reproduced without permission.

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