SHREDDED CHICKEN RAMEN BOWL

THIS 20 MINUTE NOODLE BOWL WILL TAKE YOUR TASTE BUDS ALL THE WAY TO FLAVOUR TOWN.

Prep 5 min  | Cook 20 Min  | Serves 2

Recipe By: Steve Collins / @iamstevecollins

INGREDIENTS:

•      90g soba noodles
•      240g chicken breast
•      2 large free range eggs
•      1 lime – quartered
•      Handful spring onions – chopped
•      1 tbsp freshly grated ginger
•      2 baby carrots – sliced into thin strips
•      1 Bok Choy
•      Handful baby spinach leaves
•      2 tbs gluten free tamari sauce
•      ½ tsp sesame oil
•      Pinch of dried chilli flakes
•      2 tsp Gevity Rx Natural Bone Broth Body Glue
•      470ml water (2 cups)

METHOD:

1. Add whole eggs to a medium size saucepan and cover with enough water to cover eggs by 1 inch. Bring to a boil, reduce heat and let simmer for 7-8 minutes. Remove eggs with tongs or spoon and submerge in a bowl of ice water. Set aside. This process will yield soft set eggs which are typically used in ramen bowls, if you prefer you can hard boil eggs instead (cook for 9-10 minutes)
2. Meanwhile, in a separate soup pot (or medium saucepan) add enough water to cover your chicken breasts and bring water to a boil. Add the chicken breasts and continue cooking until thoroughly cooked (about 10-15 minutes). Remove chicken breasts from water, let cool to touch, and shred with two forks
3. In a medium size saucepan add 470ml water (2 cups) + broth, tamari, fresh ginger, dried chilli flakes, sesame oil and bring to a boil
4. Add bok choy and soba noodles to pot, cook noodles and let simmer for 4-5 minutes. Remove soup from heat
5.  Peel and halve eggs, set aside
6.  In 2 soup bowls, add soup, shredded chicken, baby spinach leaves and carrot strips. Garnish with egg halves, chopped spring onions and lime wedges. Sprinkle with dried chilli flakes if desired

NOTES / TIPS

For extra nutrient infusion try adding POPULATE!