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itsu chargrilled’chicken noodle’pot

brilliant-broth | serves 2 | prep time 10 | cook time 20


  • 2 chicken thighs [boneless]
  • 1 carton itsu chicken ramen brilliant'broth
  • 2 servings fresh/ straight-to-wok udon noodles
  • 1 red pepper
  • 1 leek
  • 1/2 tsp grated ginger
  • 1 handful edamame beans [out of their pods!]
  • 2 handfuls green peas
  • 1 bunch corriander
  • 1 handful edamame beans
  • 1 handful spinach
  • soy sauce
  • sesame oil
  • neutral oil
  • salt
  • step 1

    First, make your itsu veg mix: finely dice the red pepper [make sure to remove the core & seeds] & slice the leek into thin disks [do not include the green leafy ends]. Add this to a bowl with your peas, edamame, ginger, a couple of glugs of sesame oil, and a few dashes of soy sauce then give everything a good mix. Set this aside.

  • step 2

    Drizzle the chicken thighs with some oil and season with a pinch of salt. Then grill [or pan fry] both sides until the internal temp reaches 74 celsius [about 6 mins each side]. Let the thighs rest for a minute of two before slicing into strips.

  • step 3

    While the chicken thighs are cooking pour the carton of itsu chicken ramen brilliant'broth into a saucepan and heat to a simmer.

  • step 4

    Once the brilliant'broth is simmering, add in your udon noodles and remove the pan from the heat and leave to stand for 3 mins.

  • step 5

    Split the brilliant'broth and noodles between two bowls, then add a handful of veg mix and a few spinach leaves to each bowl. Top this with your sliced chicken thighs and finish with a few coriander leaves.