Soupe ramen au poulet épicé

Soupe ramen au poulet épicé

  • Préparation

    Préparation : 20 minutes

  • Cuisson

    Cuisson : 18 minutes

  • Portions

    Portions : 4 portions



Étapes de préparation

  • Preheat oven to 205 °C (400 °F).

  • In a bowl, combine the sriracha sauce with half the oil, brown sugar, hoisin sauce, onion powder and garlic powder.

  • Brush the chicken breasts with the fragrant oil.

  • Place the chicken breasts on a baking sheet lined with parchment paper. Bake for 18 to 20 minutes.

  • Meanwhile, heat the remaining oil over medium heat in a saucepan. Sauté the ginger for 1 to 2 minutes.

  • Add the chicken broth and soy sauce to the saucepan. Bring to a boil, then simmer for 8 to 10 minutes over low heat.

  • Add the carrots and snow peas and continue cooking for 2 minutes. Add the HAIKU Ramen Noodles and cook for 1 to 2 minutes.

  • Remove the chicken breasts from the oven and transfer them to a plate. Let cool before slicing the breasts.

  • Divide the soup among four bowls. Top with the chicken, coriander and green onions.


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