Chicken and Egg Ramen

Ingredients

• Chicken Breast100 g
• Spaghetti1/2 cup (80 g)
• Egg1 count (55 g)
• Soy Sauce2 tablespoon (28 g)
• Chicken Broth1 cup (240 g)
• Leek1/2 cup (50 g)
• Oil1/2 tablespoon (5 ml)
• Mung Bean Sprouts1/3 cup (30 g)

Instructions

1. 1

   Step 1

   Boil water to cook the egg. Let cook for 8-10 minutes. Remove, let cool, peel and set aside.

2. 2

   Step 2

   At the same time, chop the leek, spread oil and stir-fry. Add some pepper and soy sauce.

3. 3

   Step 3

   Add the chicken broth and, once boiling, add the mung bean sprouts (or soybean sprouts), the noodles and cut chicken into pieces.

4. 4

   Step 4

   Cook for 12-15 minutes until the chicken is well cooked and the noodles cooked as desired.

5. 5

   Step 5

   Once ready, serve the noodles with the broth, chicken and boiled egg cut in half in a deep bowl.

6. 6

   Step 6

   If you want, you can add some chopped scallion.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Egg Ramen can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.