| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Japanese |
| Diet | Family Friendly |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 835 |
| Fat | 25.8g |
| Saturates | 3.4g |
| Protein | 71.8g |
| Carbs | 61.2g |
| Sugars | 2.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
In a large pot, sauté the chopped garlic, ginger and mushrooms in the sesame oil over medium heat for 5 minutes until golden.
2
Add the chicken stock, soya sauce, fish sauce, miso paste, honey, rice vinegar, juice of the limes and finely chopped fresh chilli. Stir to combine.
3
Add the chicken to the pot and cover with a lid. Cook for 30-40 minutes or until the chicken is cooked, and tender.
4
Using two forks, shred the chicken – it should easily fall apart.
5
Add the ramen noodles, the halved pak choi and coriander. Set aside for 5 minutes before serving.
6
Serve with cooked fried eggs and the rest of the toppings.
7
Garnish with toasted sesame seeds and serve immediately.
