Créé avec l’IA
Peyto Ramen with Sweet Korean Twist
30 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- rice noodles8 oz
- chicken breast, thinly sliced1 lb
- chicken broth2 cups
- water1 cup
- soy sauce (gluten-free)0,25 cup
- honey2 tbsp
- sesame oil1 tbsp
- gochujang (Korean chili paste)1 tbsp
- garlic, minced2 cloves
- ginger, grated1 inch
- shredded carrots1 cup
- sliced mushrooms1 cup
- spinach1 cup
- green onions, chopped2 green onions
- sesame seeds1 tbsp
Instructions
- 1
Cook the rice noodles according to the package instructions. Drain and set aside.
- 2
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
- 3
Add the thinly sliced chicken breast to the pot and cook until no longer pink, about 5-7 minutes.
- 4
Pour in the chicken broth and water, and bring to a boil.
- 5
Reduce the heat to a simmer and add the soy sauce, honey, and gochujang. Stir well to combine.
- 6
Add the shredded carrots, sliced mushrooms, and spinach to the pot. Cook for another 5 minutes until the vegetables are tender.
- 7
Add the cooked rice noodles to the pot and stir to combine.
- 8
Serve the ramen in bowls, garnished with chopped green onions and sesame seeds.
