Créé avec l’IA
Korean Chicken Ramyeon
30 min 345 kcal par portion Facile
Ingrédients
4 Portions
- fresh ramen noodles400 g
- Korean chicken breast, sliced300 g
- low-sodium chicken broth1000 ml
- gochugaru (Korean chili flakes)1 tbsp
- soy sauce1 tbsp
- sesame oil1 tbsp
- garlic, minced2 cloves
- shiitake mushrooms, sliced100 g
- zucchini, julienned1 small
- green onions, sliced2 pieces
- toasted sesame seeds1 tbsp
Instructions
- 1
Prepare all ingredients: slice the chicken breast, shiitake mushrooms, and green onions; julienne the zucchini; and mince the garlic.
- 2
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 3
Add the sliced chicken breast to the pot and cook for 3-4 minutes until the chicken is no longer pink.
- 4
Stir in the gochugaru and soy sauce, mixing well to coat the chicken.
- 5
Add the sliced shiitake mushrooms and cook for another 2 minutes.
- 6
Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
- 7
Add the julienned zucchini and simmer for another 2 minutes.
- 8
Meanwhile, cook the fresh ramen noodles in a separate pot according to package instructions. Drain and set aside.
- 9
