Spring chicken and pea sprout ramen

Total 25 min
Serves 4



skinless, boneless chicken breasts
1/4 cup
rice vinegar
2 tbsp
low-sodium soy sauce
2 tbsp
sesame oil
1 tbsp
1 tbsp
granulated sugar
1/4 tsp
3 85-g pkgs
2 cups
frozen edamame, thawed and shelled
4 cups
pea sprouts
green onions, sliced


  • PLACE chicken breasts on a cutting board. Cover with a large piece of wax paper. Using a rolling pin or mallet, pound thickest part until chicken has an even thickness. Transfer to a pie plate.
  • WHISK rice vinegar with soy sauce, sesame oil, sriracha, sugar and salt in a small bowl. Pour 1⁄4 cup sauce over chicken, coating evenly. Reserve remaining sauce for noodles.
  • HEAT a medium non-stick pan over medium. Add chicken and cook until springy when pressed, 6 to 8 min per side. Transfer to a cutting board. Let stand for 5 min, then slice into bite-sized pieces.
  • COOK ramen noodles, following package directions but omitting seasoning packet, until tender, 3 to 4 min. Drain and rinse under cold running water. Drain well and return to pot. Stir in reserved sauce, edamame, pea sprouts, green onions and chicken.


Calories 774
Protein 48 g
Carbohydrates 86 g
Fat 31 g
Fibre 11 g
Sodium 940 mg
Excellent source of Vitamin B6

Issue: May 2015

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Photo credit: Photo, Roberto Caruso.

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