Peanut Butter Chicken Ramen

a spicy, comforting and satisfying dinner

Peanut Butter Chicken Ramen in a bowl with an egg
goal Muscle Building
Total time 45 mins
Schwierigkeit Easy
Nutritional value (per portion)
Kcal 698
Protein 59 g
Fat 20 g
KH 67 g
Ingredients …

2 Persons

Deine Einkaufsliste

1 leek, cleaned, cut into 2cm wide strips
0.5 tbsp rapeseed oil
4 cloves garlic, thinly sliced
1 tsp grated ginger
500 ml chicken stock
2 tbsp soy sauce
1 tbsp Chinese chilli oil
2 boneless, skinless chicken breasts
2 eggs
120 g wholewheat dry egg noodles
45 g Peanut Butter
Peanut Butter
Peanut Butter
The delicious protein snack
4.5/5
4.9900
250g
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2 bok choy, quartered
60 ml soy milk or semi-skimmed milk
2 spring onions, thinly sliced

Peanut Butter Chicken Ramen

a spicy, comforting and satisfying dinner

By: Izy Hossack
Spicy peanut butter chicken ramen. With a simple chicken & leek broth, made creamy with our deliciously nutty peanut butter. Served with wholewheat ramen noodles, a boiled egg and shredded chicken breast.

Preparation

  • Heat the oil in a large pot over a medium heat. Stir in the leek then cover with a lid and turn the heat down to low. Cook for 5-10 minutes until the leek has softened.
  • Remove the lid then add the ginger and garlic. Cook for 1-2 minutes more, stirring often.
  • Add the stock, soy sauce, chilli oil. Add chicken breasts and bring to simmer then cover with a lid. Continue to simmer over a low heat, turning the chicken over halfway through if it isn't submerged, until the chicken is cooked through - around 20 minutes, skimming off any foam from the top of the soup. Once cooked, remove the chicken breast from the pot to a clean cutting board and shred into small pieces.
  • Fill a medium pot with boiling water, bring to a gentle simmer and carefully lower in your eggs. Cook for 5-6 minutes then remove from the water to a bowl of cold water.
  • To the same medium pot of boiling water, now add your egg noodles and cook according to the time on the packet. Drain and divide between the bowls.
  • Meanwhile, peel the shells from your eggs. Cut the eggs in half and add one egg to each bowl.
  • Add the peanut butter and soy milk to the pot of broth and stir until combined. Add the bok choy and cook for 2-3 minutes until softened but still crisp. Divide the soup between the bowls then garnish with the chicken and spring onions and serve.
  • Enjoy!
Looking for added protein? Try using our tasty protein pasta in place of the noodles!
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