Immunity Chicken Ramen

Prep 10 min  | Cook 40 Mins  | Serves 2 people

Marinating time - 1 hour min.  Recipe by Atlanta Fowler

INGREDIENTS:

Sticky Chicken marinated in

  • 2 tbsp coconut aminos sauce 
  • 2 garlic cloves chopped finely
  • 2 pieces of chicken thigh, boneless, skin off or on

¼ tsp cayenne pepper (optional)

Sticky glaze for the chicken

  • 2 tsp coconut sugar
  • 2 tbsp coconut aminos 

Immunity Ramen

  • 4 cups filtered water
  • 4 tsps (or to taste) Populate Body Glue
  • 2 stalks of spring onions trimmed and cut in half
  • 2 cloves of garlic
  • 1 inch piece of ginger sliced
  • 2 red chilli - leave out if you’re sensitive to chilli / spice
  • ¼ cup coconut aminoS
  • 1 handful of mushrooms of choice - we used Enoki and Shimeji 
  • 1 pack gluten free Ramen noodles (King Soba have several varieties)

Soft boiled eggs 

  • 2 large free-range eggs

Steamed Greens

  • 1 bunch of bok choy or any Asian greens
  • Coconut aminos
  • Garlic

Ramen toppings

  • 4 stalks of spring onions sliced finely
  • Boiled Eggs
  • Chili garlic oil (or just chopped chilli)
  • Sesame seeds

METHOD

Sticky Chicken

  1. Add all marinade ingredients to a bow and mix well to ensure all chicken is well coated If time permits, allow the chicken to marinate for at least 1 hour.
  2. Preheat the oven to 180°C, and line a tray with baking paper.
  3. Place the chicken thighs on the baking sheet evenly spaced apart, then roast in the oven for 15 minutes. While the chicken is cooking, mix the coconut sugar and aminos for the glaze, and start making the ramen.
  4. After 15 minutes, flip the chicken pieces over and spoon the glaze over them. Let the chicken cook for a further 10 – 15 minutes. Then remove from the oven and let them cool
  5. Once cool, slice the chicken into 1cm thick strips and set aside.

Immunity Ramen

  1. Place two pots on the stove. One for the broth, the other for noodles. 
  2. In pot 1, add the filtered water, Populate ginger, garlic, spring onions, chilli (if using) plus coconut aminos. Stir, cover and bring to a boil then lower the heat to medium and let it simmer for 15 minutes. 
  3. Now add water to pot 2 and bring it to a boil. Add your ramen noodles to the boiling water, and cook according to directions or personal taste.
  4. When the broth base has boiled for 15 mins, strain to remove the garlic, ginger, chilli and spring onions (or only the spring onions and chilli). Add the strained stock back into the pot and add the mushrooms, and let it cook for a further 5 minutes until the mushrooms have softened. The ramen, immunity boosted base is now ready. 

Soft boiled eggs

  1. To make regular soft boiled eggs that are nice and gooey inside, bring a pot of water to a boil. Lower your eggs carefully into the water and cook the eggs for 6 – 6 ½ minutes.  It is best to set a time for this.
  2. Once your timer goes off place the eggs in cool running water or an ice bath for a few minutes. Peel and set aside until ready to serve. This can be done BEFORE you cook the ramen as well.

Wilted greens

  1. Wash the greens, and cut them in half, or into edible sized pieces.
  2. Place the greens in a bowl and drizzle a coconut aminos on top. Toss to combine.
  3. Heat a non-stick pan with just a  little unflavoured coconut oil, and flash fry the greens with aminos and garlic for about 2 – 4 minutes.

Plate

  1. Evenly divide the immune boosting broth and mushrooms between the two bowls with ramen noodles.
  2. Top with the wilted greens, sliced sticky chicken, soft boiled eggs, spring onions, sesame seeds and any other toppings you like.

NOTES / TIPS: 

  • Once the noodles have cooked in pot 2, keep the pot on the stove to cook the eggs in
  • King Soba have the best range of GF noodles we have found
  • Sticky chicken is especially good made with chicken thighs that have the skin still on, if available 
  • Gluten Free Soy Sauce could be used in place of coconut aminos if you can’t source these
  • Free-range protein and eggs are always best

 

Shop now