en bouillon au gingembre et à l'ail
Ingrédients : Poitrines de poulet • Courgette • Carotte • Champignons • Nouilles ramen (blé) (farine de blé, eau, carbonate de potassium, colorant alimentaire (jaune #5), sorbate de potassium) • Gingembre • Concentré de bouillon de miso (soya) (sucres (maltodextrine, glucose), eau, fève de soya, riz, sel, alcool) • Huile de sésame • Sauce aux piments et à l’ail (eau, piments forts, glucose, ail, sel, vinaigre, amidon de maïs modifié, ail séché, huile de canola, huile de soja, poivron rouge séché, gomme de xanthane, acide acétique, acide citrique, oléorésine de paprika, caramel, sorbate de potassium, benzoate de sodium) • Bouillon de poulet en poudre (soya) (sel, sucres (dextrose, extrait sec de sirop de maïs, sucre), graisse de poulet, amidon de maïs, protéines végétales hydrolysées(maïs, soja), oignon déshydraté, extrait de levure, épices et herbes, extraits d'épices, poulet déshydraté, acide citrique, extrait de curcuma, curcuma, inosinate disodique, guanylate disodique, arôme naturel) • Ail • Oignon vert.
Allergens
Tags
Poitrines de poulet
2 unit(s)
Green Onion
2 unit(s)
Courgette
1 unit(s)
Carotte
1 unit(s)
Champignons
113 g
Bouillon de poulet en poudre
7.5 g
Gingembre
30 g
Gousses d'ail
2 unit(s)
Huile de sésame
1 tbsp
Sauce aux piments et à l’ail
1 tbsp
Concentré de bouillon de miso
2 unit(s)
Nouilles ramen
100 g
Poivre*
0.063 tsp
Sel*
0.063 tsp
- Before starting, wash and dry all produce.
- Thinly slice green onions.
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Peel, then grate 1 tbsp (2 tbsp) ginger.
- Pat chicken dry with paper towels.
- To a large pot, add 4 cups (8 cups) water, chicken, half the garlic and half the ginger.
- Bring the water to a boil over high, then reduce the heat to medium and simmer for 14-16 min, until chicken is cooked through.**
- Meanwhile, trim the tops and bottoms from carrot and zucchini.
- Using a vegetable peeler, peel long ribbons from all sides of the lengths of carrot and zucchini. Stop when you get to the centre of the carrot and spongy centre of the zucchini. (NOTE: Discard centres.)
- Stack zucchini and carrot strips into piles, then cut into 1/2-inch strips lengthwise.
- Heat a large non-stick pan over medium high.
- When hot, add sesame oil, zucchini and carrots. Cook for 2-3 min, stirring often, until veggie ribbons are soft.
- Season with salt and pepper.
- Once chicken is cooked, transfer to a large bowl. Set aside.
- To the large pot, add mushrooms, ramen, half the chili-garlic sauce, remaining ginger, remaining garlic and chicken stock powder.
- Return to a boil over high, then reduce to medium. Cook for 2-3 min, stirring often, until mushrooms are tender.
- Add miso broth concentrate. Stir to combine.
- Season with salt and pepper.
- Using two forks, shred chicken.
- Divide shredded chicken, green onions and veggie ribbons between bowls.
- Top with mushroom broth and ramen noodles.
- Drizzle any remaining chili-garlic sauce over top.
540
kcal
Calories
14
g
Fat
2.5
g
Saturated Fat
55
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
50
g
Protein
125
mg
Cholesterol
1130
mg
Sodium
0
g
Trans Fat
1500
mg
Potassium
100
mg
Calcium
4
mg
Iron
