Quick Chicken Ramen | Sanjeev Kapoor Khazana

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made from scraps.

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: instant noodles

Whole grain noodles offer more fiber and nutrients.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while thighs are more economical.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

Heat oil in a non-stick wok.

Add ginger, garlic and spring onion bulbs and sauté for 1 minute.

Add chicken strips and mix. Add salt, mix and cook for 1-2 minutes.

Roughly break and add noodles reserving the taste maker powder.

Add soy sauce and oyster sauce and mix well.

Add taste maker powder and mushrooms, mix and cook for 1 minute.

Add 1 cup water, mix, cover and cook till the mixture boils.

Open the lid, mix and cook till the noodles are done.

Slice the lemon.

Halve eggs.

Put the chicken mixture in a serving bowl. Place lemon slices, halved eggs and serve hot garnished with spring onion greens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens