Shio Ramen with Chicken and Spinach
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g chicken breast, thinly sliced
- 150 g spinach
- 400 g ramen noodles
- 1000 ml chicken stock
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 520 kcal
- Protein
- 36.5 g
- Carbohydrate
- 72.2 g
- of which sugars
- 2.7 g
- Fat
- 8 g
- of which saturates
- 1.5 g
- Fibre
- 4 g
- Salt
- 3.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the chicken stock to a simmer in a large pan with a generous pinch of salt and the soy sauce.
- 2
Add the chicken and simmer for 5-6 minutes until no pink remains.
- 3
Add the spinach and simmer for 1 minute until just wilted.
- 4
Cook the ramen noodles in a separate pan of boiling water according to the pack, then drain and divide between four bowls.
- 5
Ladle the broth, chicken and spinach over the noodles, drizzle with the sesame oil and scatter with the spring onions.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.