Here is my healthy version of healthy Ramen noodles. My kids love this dish from Wagamama’s, so I try to make it look and taste the same. I love the way the chicken is sliced and yet still comes out as one piece. I am not sure exactly how they do it, but I will explain exactly what I do. And of course, as this is a low carb dish, we won’t be using regular noodles.
Servings: 4 · Prep Time: 10 mins · Cooking Time: 25 mins · Total Time: 35 mins
Ingredients
- Chicken Breasts
- Spring Onion
- Bamboo Shoots (120 to 200g)
- Pak Choi
- Chicken Stock (2litres)
- Konjac Noodles (400g)
- Salt & Pepper (to taste)
- MSG (to taste)
- Red Onion (optional)
- Ginger (1 tbsp julienne)
Method
- Get 4 chicken breasts and cut them as follows. Put 2 chopsticks on your chopping board and place the breast in-between, then slice the chicken breast at about 5mm slices. The chop sticks will stop it going all the way through and maintain the breast as one piece.
- If you have time, before putting the chicken into the broth, I recommend you brown it off in a saucepan with either butter, coconut oil or olive oil. No need to cook all the way through, just brown the surface. You can skip this step if you are in a hurry; but it doesn’t actually take that much longer as they then need to spend less time in the broth.
- Add the noodles for the last 2 minutes.
Whilst they don’t put it into a Wagamama Ramen, i add a red onion and some julienne (thin strips) ginger.
Fibrehydrate 