Spring chicken and pea sprout ramen

1

TOTAL TIME

25 min

Serves

4

Spring chicken and pea sprout ramen

Photo, Roberto Caruso.


Ingredients

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

Instructions

  • 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.

Nutrition (per serving)

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