Recipe

Red Ramen Bowl

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Red Ramen Bowl

A warming red Thai curry noodle bowl. With ramen noodles, chicken, radish and broccoli.




Ingredients to serve 2

  • 2 x eggs (from your pantry)
  • 125g x noodles
  • 2 x free range chicken breasts - cube
  • 1 x lime leaves
  • 1 ½ x spring onions – slice finely
  • 3g x coriander – chop leaves roughly
  • 2 tbsp x red curry paste (use less for mild)
  • ½ tin x coconut milk
  • 2 tsp x vegetable stock granules
  • 400ml x water
  • ½ x bell pepper – slice thinly in long strips
  • ½ x broccoli – cut into small florets
  • ½ x fresh chilli – deseed and slice finely
  • 1 x radishes – slice finely
  • 1 x limes – cut into wedges
  • . x olive oil (from your pantry)
  • . x salt and pepper (from your pantry)

Ingredients to serve 4

  • 4 x eggs (from your pantry)
  • 250g x noodles
  • 4 x free range chicken breasts - cube
  • 2 x lime leaves
  • 3 x spring onions – slice finely
  • 5g x coriander – chop leaves roughly
  • 4 tbsp x red curry paste (use less for mild)
  • 1 tin x coconut milk
  • 4 tsp x vegetable stock granules
  • 800ml x water
  • 1 x bell pepper – slice thinly in long strips
  • 1 x broccoli – cut into small florets
  • 1 x fresh chilli – deseed and slice finely
  • 2 x radishes – slice finely
  • 2 x limes – cut into wedges
  • . x olive oil (from your pantry)
  • . x salt and pepper (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above. Boil a full kettle. Place a pot on medium to high heat, fill with the boiled water. Add the eggs and gently boil for 6-7 minutes. When done remove them from the pot and drain the water and place in cool water to stop them cooking. Peel the eggs and cut them in half.

Step 2

Boil the kettle again and dissolve the stock in the boiling water (see quantity of water above).

Step 3

Place a pot back on medium heat with a few glugs of olive oil. Fry the chicken until slightly golden, about 3-4 minutes. Add the lime leaves, and red curry paste (if you don’t like spice, add a little less) and cook for 1 minute. Add the coconut milk, vegetable stock and noodles. Bring the mix up to a simmer (gentle boil) and cook for 4 minutes, until the noodles are ¾ cooked. Then add the broccoli, spring onions and bell pepper and cook for another 1-2 minutes. Season to taste.

Step 4

Serve topped with the boiled egg, fresh coriander, chilli (optional if you don’t like it spicy), radish and a squeeze of lime.