Chicken, mangetout & courgetti miso ramen
You can order the Mindful Chef cookbook here.
|1/2 tsp||red chilli flakes|
|2 tbsp||brown miso|
|2 x 180g||free-range chicken breast|
Boil a kettle. Place the eggs in a saucepan, cover with boiling water and simmer for 6-8 mins for soft boiled. Then cool the eggs under cold running water for 30 seconds, then peel and cut in half.
Thinly slice the chestnut mushrooms and trim the mangetout. Slice the radishes thinly and peel and finely chop or grate the ginger.
To make the courgetti noodles, remove the ends of the courgette, but leave the skin on. Prepare the courgette noodles using a peeler and slice the courgette into long thin strips (or use a julienne peeler or spiralizer if you have one).
Slice the chicken into bite-sized pieces. Heat a frying pan with 1 tbsp oil and cook the ginger and chicken for 7 mins, then add the mushrooms and mangetout and cook for a further 3 mins until the chicken is cooked through.
Meanwhile, pour 600ml boiling water into a saucepan and stir in the brown miso and tamari. Leave to simmer for 3 mins and add the courgetti noodles for 2 mins. Then stir in the chicken, mangetout and mushrooms.
Spoon the courgetti miso ramen into two warm bowls and top with the egg halves, radishes and sprinkle with the chilli flakes.
Macros: 424 calories • 10g carbs • 18g fat • 55g protein
Allergens: Celery, Eggs, Soya